Easy Vietnamese Recipes

30-Minute Pho

In a hurry? You can whip up a bowl of pho in half an hour if you start with store-bought beef broth.

By Robb Walsh June 28, 2013

Faux Pho (adapted from Texas Eats)

If you don’t have two and a half hours to make a proper broth, you can make fake pho in minutes by adding star anise, cinnamon, and the other spices to store-bought beef broth. Just make sure you have plenty of fresh herbs, jalapeño slices, bean sprouts, and real Vietnamese banh pho rice noodles. 

Makes 2 large servings

8 ounces ribeye or filet mignon, sliced very thin
2 ounces ginger root, sliced thick
1 large or two small shallots, peeled and sliced thick
1 tablespoon soy sauce
1 quart beef stock
1 shallot, sliced
1 star anise
1 black cardamom pod
1 cinnamon stick
Fish sauce
Half cup sliced fresh jalapeño chiles (divided use)
Sea salt
Freshly ground pepper
Half pound rice noodles (Banh pho)
3 limes, halved
1 bunch green onions, chopped
Assorted fresh herbs such as mint, cilantro, and basil, washed and coarsely chopped (divided use)
1 package bean sprouts
Sriracha sauce

You can buy a package of frozen shaved ribeye steak for pho at an Asian grocery. Or if you are slicing the steak yourself, use a meat slicer or a sharp knife to make paper-thin slices. Mince a tablespoon of the ginger. Marinate the beef slices with the minced ginger and a splash of soy sauce. Heat the beef stock in a stockpot. Char the rest of the ginger and shallots in a dry, hot skillet and add to the stock. Toast the anise and cardamom in the same pan and crush slightly. In a cheesecloth square, make a bouquet garni with the toasted anise, cardamom, and cinnamon stick. Add to the stock and season with fish sauce, half of the chiles, and salt and pepper to taste. Simmer for 30 minutes. Remove the bouquet garni.

Meanwhile, drop the noodles in boiling water for 3 or 4 minutes or until soft, then divide between the serving bowls. Top each with raw filet mignon slices. Ladle hot stock over the noodles and meat and garnish with green onions. Serve with limes, herbs, sprouts, jalapeños, and Sriracha sauce on the side.



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