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40-Minute Beef Pho Recipe
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Test Kitchen Approved Recipe

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


YIELD
6 cups

TIME

INGREDIENTS

  • For broth:

  • 1 yellow onion, peeled and quartered
  • 4-inch knob ginger, peeled and halved
  • 4 cloves garlic, peeled and lightly smashed
  • 4 Black Cardamom Pods, cracked
  • 4 Whole Star Anise
  • 1 Tbsp. Coriander Seeds
  • 8 cups water
  • 1/4 cup Beef Style Broth Concentrate
  • 1 1/2 Tbsp. fish sauce
  • 1 1/2 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

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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 Black 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.



THANKS TO
Matt Osier

NUTRITION
Dairy-Free
Gluten-Free
Nut-Free



ITEMS IN THIS RECIPE

12 oz  
$8.90

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