Quick Beef Pho
About this recipe
Quick Beef Pho is a delightful and comforting dish that brings the rich flavors of Vietnamese cuisine to your table in just about an hour. Unlike traditional pho, which can take days to prepare, this version cuts down on time without sacrificing taste, making it perfect for a cozy weeknight meal.
In this recipe, Jet Tila shares his streamlined approach to creating a flavorful broth using beef bouillon and a blend of spices, allowing you to enjoy a bowl of pho that's both satisfying and quick to make.
Ingredient notes
- If you can't find thinly sliced beef strip loin or fillet, freeze a nice steak cut for about 40 minutes until it's almost frozen, then slice it with a sharp knife.
- For the fish sauce, choose one that is amber in color and clear, as this indicates freshness.
Tips from Food Network’s video
- When making the broth, wrap the spices (cloves, star anise, and cinnamon stick) in cheesecloth to create a satchel. This allows you to easily remove them after simmering, preventing an overpowering flavor in your broth.
- Taste the broth around the 30-minute mark to ensure the spice flavors have been extracted properly, and adjust seasonings as necessary before straining.
Good to know
- How many servings does this recipe yield?
- This recipe makes 2 large or 4 small bowls of pho.
- What is the total time to prepare this dish?
- The total time to prepare Quick Beef Pho is 1 hour.
- What should I do if I can't find thinly sliced beef?
- If you can't find thinly sliced beef, freeze a nice steak cut for about 40 minutes until it's almost frozen, then slice it with a sharp knife.
- How long should I simmer the broth?
- You should simmer the broth for at least 30 minutes, but no more than 45 minutes.
No life story here — the video and the recipe are the whole point. All credit to Food Network: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the pho stock by adding the beef bouillon and 1 quart of water to a 2-quart saucepan and bring to a low boil.
- 2
Add the fish sauce, sugar, ginger, onion, and salt to the stock, then reduce the heat to a simmer.
- 3
Wrap the cloves, star anise, and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
- 4
Around the 30-minute mark, taste the broth to ensure the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, returning the broth to a sauce pot for assembly.
- 5
For assembly, bring the broth back to a simmer. In a separate pot, bring water to a boil.
- 6
Using a sieve or basket, quickly dip the rice stick noodles into the boiling water until they are hot and al dente, about 10 to 20 seconds. Drain the excess water from the noodles and distribute them between 4 bowls.
- 7
Top each bowl with sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions, and onion as desired.
- 8
Ladle in enough broth to cover the ingredients in each bowl and garnish with a lime wedge. Serve with hoisin sauce and Sriracha on the side.
Heads up — we had to guess a little:
- The quantity for the beef bouillon or base is inferred based on typical usage in pho recipes.
Credit where it’s due: this recipe was transcribed from Food Network’s original video on YouTube. Follow them there — it’s their dish.
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