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40-Minute Pho

Test Kitchen Approved

40-Minute Pho

Recipe By Matt Osier

Recipe By Matt Osier

Enjoy delicious homemade pho faster by simmering caramelized aromatics with flavorful, whole spices.

Ingredients

For broth:

1 yellow onion, peeled and quartered

4-inch knob ginger, peeled and halved

4 cloves garlic, peeled and lightly smashed




8 cups water


1.5 Tbsp. fish sauce

1.5 Tbsp. granulated sugar

To assemble:

8 oz. rice stick noodles, prepared according to package directions

8 oz. thin-cut steak or brisket

1 Fresno chile pepper, sliced

1 lime, quartered

Cilantro

Mint

Thai basil

Bean sprouts

Hoisin sauce

Hot chili oil

Savory Spice ingredients in this recipe

  • Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • Reduced Sodium Beef Style Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well bef...

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  • Green Cardamom Pods (Organically Sourced)

    In the Cardamom Hills of southern India, wild cardamom bushes have grown for some 2000 years. They flourish in rainforests and in some cases can gr...

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  • Broken Star Anise

    Star anise has assertive warmth that creates a slight numbing effect in the mouth. The broken pieces are not of a standard size and can range from ...

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Directions

For broth: Heat a large stockpot over medium-high heat. Add onion, ginger, and garlic. Toast for 4 min., or until deeply browned on all sides. Add Green Cardamom Pods, Whole Star Anise, and Coriander Seeds. Toast spices for 20 to 30 seconds before adding water, Beef Style Broth Concentrate, fish sauce, and sugar. Stir and bring broth to a boil then reduce heat to a simmer. Simmer for 40 min., or until broth has reduced to 6 cups. Strain broth and return to pot. Keep broth hot until ready to serve.

 

To assemble: Divide rehydrated rice stick noodles and steak or brisket between four serving bowls. Top with very hot broth to cover and cook meat. Garnish with Fresno chile pepper, lime, cilantro, mint, Thai basil, bean sprouts, hoisin sauce, and hot chili oil to taste.