Name: Beef pho noodle soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 2 cups beef broth; 1/2 cup water; 2 1/2 tbsp fresh ginger, sliced into coins and smashed; 1/3 cup yellow onion, halved; 2 g star anise, other; 1 1/4 tsp cinnamon stick; 1 3/4 tsp fish sauce; 1 oz thin rice noodles; 6 oz beef top sirloin steak, very thinly sliced against the grain; 1 oz mung bean sprouts; 2 tsp Thai basil, leaves picked; 1/3 cup fresh cilantro, chopped; 1 tbsp lime, cut into wedges; 1 Thai bird's eye chili, thinly sliced

Instructions

Prep 15 min · Cook 15 min

Place the smashed ginger and halved onion in a small dry pot over medium-high heat. Cook for 3 minutes until charred in spots. Add the star anise and cinnamon stick, stirring for 1 minute until fragrant.
Add the beef broth, water, and fish sauce to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes. While the broth simmers, prepare the remaining ingredients and place the dry rice noodles in a heatproof bowl.
Pour boiling water over the rice noodles in the bowl and let soak for 5 minutes until tender but firm. Drain the noodles and return them to the large serving bowl.
Strain the broth through a fine mesh strainer into a clean pot or pitcher, discarding the solids. Return the clear broth to a boil. Place the raw thinly sliced steak over the noodles in the bowl.
Pour the boiling broth over the beef and noodles, ensuring the beef is submerged so it cooks instantly. Top with bean sprouts, basil, cilantro, and sliced chiles. Squeeze lime juice over the top before eating. Done when beef is cooked through and opaque, 145°F.

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Ingredients

Instructions

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