Serves 4
45 min
Shortcut Beef Pho
Recipe GLPRa2dadcabb0e37c
A quick and simplified take on traditional beef pho, this streamlined version captures the essence of the classic Vietnamese soup in just 45 minutes. Sliced onions and ginger are lightly charred in a skillet to develop aromatic depth, then combined with beef broth and warm spices to create a fragrant, flavorful broth. Served over tender rice noodles with thin slices of deli roast beef, this dish is topped with fresh herbs, crunchy sprouts, and traditional accompaniments like hoisin sauce and lime wedges for a satisfying and aromatic meal.
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Ingredients
2 medium onions (about 1 pound), peeled and sliced into 1/4-inch-thick rounds
5 inch One 5-inch piece ginger, left unpeeled and sliced 1/4-inch thick
2 teaspoons canola oil
2 teaspoons Chinese five-spice powder
8 cups low-sodium beef broth
8 ounces thin dried rice noodles
2 tablespoons fish sauce
8 ounces sliced rare deli roast beef
Kosher salt to taste
1 cup fresh bean sprouts
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
1/4 cup hoisin sauce
1/4 cup thinly sliced scallions
1 jalapeno, thinly sliced (optional)
1 lime, cut into 8 wedges
Directions
Heat the canola oil in a large skillet over medium-high heat. Add the sliced onions and ginger and cook, stirring occasionally, for about 5 minutes until they begin to soften and the edges start to caramelize slightly.
Sprinkle the five-spice powder over the onions and ginger, then stir constantly for about 1 minute to toast the spices and coat everything evenly.
Pour the beef broth into the skillet with the aromatic vegetables and spices. Bring to a gentle boil, then reduce heat to a simmer and cook uncovered for 15 minutes to allow the flavors to meld.
While the broth simmers, bring a large pot of water to boil. Add the rice noodles and cook according to package directions until tender but still slightly chewy. Drain well and divide among four bowls.
Stir the fish sauce into the simmering broth and taste. Add kosher salt as needed to balance the flavors.
Arrange the sliced deli roast beef on top of the noodles in each bowl. Carefully ladle the hot broth with the onions and ginger over the noodles and beef.
Top each bowl with bean sprouts, basil leaves, cilantro leaves, and sliced scallions. Add jalapeño slices if desired.
Serve immediately with hoisin sauce on the side and lime wedges for squeezing over each bowl to finish with brightness and tartness.
