Cheat Sheet Beef Pho (Faux Pho Bo)
From Aida Mollenkamp's Keys to the Kitchen
The broth can be put in a slow cooker and cooked on Low for 8 hours, then strained. Also, broth can be made up to 4 days ahead and refrigerated.
Ingredients
- Pho Broth:
- 2 Tbsp. canola, grapeseed, or peanut oil
- 2 yellow onions, halved
- One 3-in. piece fresh ginger, halved
- 4 qt. beef stock or low-sodium broth
- One 3-in. cinnamon stick
- 3 star anise pieces
- 3 whole cloves
- 1/2 cup fish sauce
- 3 Tbsp. packed light brown sugar
- 1 Tbsp. kosher salt
- Pho:
- One 12-oz. package banh pho (flat rice noodles)
- 1 lb. flank steak, London broil, sirloin, or eye of round, sliced as thin as possible
- 2 to 3 Thai chiles, trimmed and thinly sliced
- 2 to 3 handfuls bean sprouts
- 1 bunch fresh Thai basil
- 1 bunch fresh mint
- 1 white onion, sliced paper thin
- Chili-garlic hot sauce (such as Sriracha) or hoisin sauce (or both), for serving
- 2 limes, cut into wedges, for serving
Preparation
Step 1
Heat the oil in a large pot over medium-high heat. When the oil shimmers add the onion and ginger and cook, stirring occasionally, until brown and caramelized, about 10 minutes.
Add all the remaining broth ingredients and bring to a boil. Decrease the heat to low, partially cover, and simmer until the broth is infused with flavors, at least 30 minutes, for a very light flavor, and up to 3 hours for a richer flavor. Taste the broth, and add more fish sauce, salt or sugar, as needed. (Because you are going to add unsalted ingredients at the end, go ahead and make this broth a touch salty.) Strain the broth and set aside until ready to use.
For the Pho:
Return the broth to the pot and place over medium-high heat. When the broth simmers, add the rice noodles and cook according to package directions or until tender.
Meanwhile, place the remaining ingredients on a serving platter. When ready to eat, fill soup bowls with the noodles and top with raw meat slices. Ladle broth into each bowl, serve, and let guests garnish the pho to their liking.