Quicker Beef Pho

Name: Quicker Beef Pho
Ingredients: 1 quart (960ml) water; 2 tbsp (30 g) beef bouillon or base; 1 two-inch piece ginger, sliced into thin tiles; 1/2 onion, sliced thin; 1 tbsp (15g) Vietnamese fish sauce; 1 tbsp (15g) white sugar; 2 whole star anise; 2 whole cloves; 1 cinnamon stick; Pinch kosher salt; 1/2 lbs (240 g) beef strip loin or fillet, shaved thin; 1/2 lb (240 g) rice stick noodles cooked, rinsed and drained; 1 onion, sliced paper thin; 4 green onions, thin bias slice; 1/2 cup (95 g) cilantro leaves; 1 cup (240 g) bean sprouts; 1/2 lb (240 g) Vietnamese basil; 5 jalapeno chilis, sliced thin; 1 lime, cut into wedges

chefjet.com

Your recipes

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

DirectionsFor the Stock:1Add the water and beef base to a 2-quart saucepan and bring to a boil. Add the ginger, onion, fish sauce and sugar to the stock and reduce to a simmer. Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and tie it into a bundle. Let the bundle simmer in the broth for no more than 45 minutes. Stir in the salt and check seasonings. Strain and reserve. To Assemble:1Distribute the noodles between four bowls. Top with some sliced beef, onion, scallions, bean sprouts, basil and jalapenos. Bring broth to a simmer and ladle in enough to cover the ingredients in the bowl. Garnish with lime wedge. I like to serve pho with sriracha and hoisin sauce.

Top similar recipes

Curated for you