Fast and Easy Beef Pho

By vealam

Ingredients

• 1 teaspoon oil
• 1/2 yellow onion, thinly sliced against the grain
• 8 cups beef broth
• 1 cinnamon stick
• 3 anise stars
• 1 teaspoon fennel seeds
• 3 cloves
• 2 teaspoons sugar
• 2 teaspoons fish sauce
• 1 tablespoon kosher salt
• 8 ounces rice noodles
• 8 ounces thinly shaved top round steak (I find this easier to do when it is frozen or partially frozen)
• Cilantro
• Thai Basil
• Mung Bean Sprouts
• Mushrooms
• Jalapeno’s, thinly sliced
• Sriracha
• Lime wedges

Details

Servings 4
Preparation time 10mins
Cooking time 45mins
Adapted from heatherchristo.com

Preparation

Step 1

In a large heavy pot over medium heat, add the oil and the onion. Gently sauté for 5-7 minutes. Add the beef stock.

In a small piece of cheesecloth, add 1 cinnamon stick, 3 anise stars, 1 teaspoon fennel seeds and 3 whole cloves. Tie it up with a piece of twine and pop it into the pot.

Simmer the broth for 3O minutes and then dispose of the cheesecloth sack. Season to taste with the sugar, fish stock and kosher salt.

While the broth is simmering, bring a pot of salted water to a boil.

Add the rice noodles and boil in the water for a few minutes until tender (according to manufacturers directions). Drain and transfer to a soup bowl. Add the shaved beef and thinly shaved onion and cilantro to the noodles.

Bring the broth to a rolling boil and then immediately pour the hot broth over the beef, which will cook it through. Add thai basil, cilantro, bean sprouts, mushrooms and jalapenos and sriracha and lime wedges as desired.