Quick Beef Pho
Directions
- 1Add beef base and 1 quart of water to a saucepan and bring to a low boil.
- 2Add beef base and 1 quart of water to a saucepan and bring to a low boil.
- 3Add beef base and 1 quart of water to a saucepan and bring to a low boil.
- 4Add fish sauce, sugar, ginger, onion, and salt to the stock and reduce heat to a simmer.
- 5Add fish sauce, sugar, ginger, onion, and salt to the stock and reduce heat to a simmer.
- 6Add fish sauce, sugar, ginger, onion, and salt to the stock and reduce heat to a simmer.
- 7Wrap cloves, star anise, and cinnamon stick in cheesecloth and tie into a satchel.
- 8Wrap cloves, star anise, and cinnamon stick in cheesecloth and tie into a satchel.
- 9Wrap cloves, star anise, and cinnamon stick in cheesecloth and tie into a satchel.
- 10Add satchel to broth and simmer for at least 30 minutes but no more than 45 minutes.
- 11Add satchel to broth and simmer for at least 30 minutes but no more than 45 minutes.
- 12Add satchel to broth and simmer for at least 30 minutes but no more than 45 minutes.
- 13Taste broth to see that spice flavors have been extracted and adjust seasonings if needed.
- 14Taste broth to see that spice flavors have been extracted and adjust seasonings if needed.
- 15Taste broth to see that spice flavors have been extracted and adjust seasonings if needed.
- 16Strain aromatics and satchel from broth, return to a saucepan, and reserve for assembly.
- 17Strain aromatics and satchel from broth, return to a saucepan, and reserve for assembly.
- 18Strain aromatics and satchel from broth, return to a saucepan, and reserve for assembly.
- 19Bring broth back to a simmer.
- 20Bring broth back to a simmer.
- 21Bring broth back to a simmer.
- 22Bring water to a boil in a separate pot.
- 23Bring water to a boil in a separate pot.
- 24Bring water to a boil in a separate pot.
- 25Quickly dip noodles into the water until hot and al dente (10–20 seconds).
- 26Quickly dip noodles into the water until hot and al dente (10–20 seconds).
- 27Quickly dip noodles into the water until hot and al dente (10–20 seconds).
- 28Drain excess water from noodles and distribute them among 4 bowls.
- 29Drain excess water from noodles and distribute them among 4 bowls.
- 30Drain excess water from noodles and distribute them among 4 bowls.
- 31Top bowls with beef, basil, bean sprouts, cilantro, jalapeno, scallions, and onion, as desired.
- 32Top bowls with beef, basil, bean sprouts, cilantro, jalapeno, scallions, and onion, as desired.
- 33Top bowls with beef, basil, bean sprouts, cilantro, jalapeno, scallions, and onion, as desired.
- 34Ladle broth to cover ingredients.
- 35Ladle broth to cover ingredients.
- 36Ladle broth to cover ingredients.
- 37Garnish with lime wedge and serve with Sriracha and hoisin sauce.
- 38Garnish with lime wedge and serve with Sriracha and hoisin sauce.
- 39Garnish with lime wedge and serve with Sriracha and hoisin sauce.
Ingredients
- 2 tablespoons beef bouillon or base
- 2 tablespoons beef bouillon or base
- 2 tablespoons beef bouillon or base
- 1 tablespoon Vietnamese fish sauce
- 1 tablespoon Vietnamese fish sauce
- 1 tablespoon Vietnamese fish sauce
- 1 tablespoon white sugar
- 1 tablespoon white sugar
- 1 tablespoon white sugar
- 1 piece ginger, sliced into thin tiles
- 1 piece ginger, sliced into thin tiles
- 1 piece ginger, sliced into thin tiles
- 0.5 yellow onion, large dice
- 0.5 yellow onion, large dice
- 0.5 yellow onion, large dice
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch kosher salt
- 2 whole cloves
- 2 whole cloves
- 2 whole cloves
- 2 whole star anise
- 2 whole star anise
- 2 whole star anise
- 1 cinnamon stick
- 1 cinnamon stick
- 1 cinnamon stick
- 0.5 pound thin rice stick noodles, rinsed
- 0.5 pound thin rice stick noodles, rinsed
- 0.5 pound thin rice stick noodles, rinsed
- 0.5 pound beef strip loin or fillet, shaved thin
- 0.5 pound beef strip loin or fillet, shaved thin
- 0.5 pound beef strip loin or fillet, shaved thin
- 1 cup Vietnamese basil leaves
- 1 cup Vietnamese basil leaves
- 1 cup Vietnamese basil leaves
- 1 cup bean sprouts
- 1 cup bean sprouts
- 1 cup bean sprouts
- 0.5 cup cilantro leaves
- 0.5 cup cilantro leaves
- 0.5 cup cilantro leaves
- 5 jalapeno or serrano chiles, sliced thin
- 5 jalapeno or serrano chiles, sliced thin
- 5 jalapeno or serrano chiles, sliced thin
- 4 scallions, sliced thin on the bias
- 4 scallions, sliced thin on the bias
- 4 scallions, sliced thin on the bias
- 0.5 yellow onion, sliced paper thin
- 0.5 yellow onion, sliced paper thin
- 0.5 yellow onion, sliced paper thin
- 1 lime, cut into wedges
- 1 lime, cut into wedges
- 1 lime, cut into wedges
- 1 Hoisin sauce
- 1 Hoisin sauce
- 1 Hoisin sauce
- 1 Chili sauce, such as Sriracha
- 1 Chili sauce, such as Sriracha
- 1 Chili sauce, such as Sriracha
Equipment
2-quart saucepancheeseclothbutcher's twinesieve or basket