VietnameseMain course
Beef pho
This beef pho comes together quickly once the broth is simmering. You'll start by charring onion and ginger and toasting whole spices to build a fragrant base for the beef stock. While the broth simmers, thinly slice sirloin steak — a quick trip to the freezer makes this much easier. The hot broth cooks the raw steak right in the bowl, creating tender slices alongside rice noodles and fresh herbs.
Method
3 steps · 34 min total
- 01
Char Aromatics and Toast Spices
Combine the beef stock and 500ml of water in a large saucepan.
In a separate frying pan, char the onion and ginger over high heat for 3-5 minutes, turning until they're blackened on all sides. (A grill works well here too, if you have one.) Once charred, add them to the beef stock. Using the same pan, toast the cinnamon stick, star anise, coriander seeds, and cloves for 2-3 minutes, until they become fragrant. Add these toasted spices to the beef stock as well.
Bring the stock to a boil, then reduce the heat to a simmer and let it cook for 30 minutes before straining out all the solids.
- 02
