Lunch · 30 min · vietnamese

Quick Beef Pho

✓ USDA-verified nutrition data

Ingredients

• 2 cups Beef broth
• 4 oz Sirloin
• 2 oz Rice noodles
• 1 cup Bean sprouts
• 1 handful Thai basil
• 1/2 Lime

Steps

1. Pour the beef broth into a medium saucepan and set it over medium-high heat until it just starts to bubble, then lower the heat to a gentle simmer. A gentle simmer means a few lazy bubbles rising to the surface, not a rolling boil.
2. While the broth warms, bring a separate small pot of water to a boil for the rice noodles. Noodles cooked directly in the broth drink up all the soup liquid, so keeping them separate protects your broth.
3. Slice the sirloin as thinly as you can, against the grain, and set the slices on a plate. Partially freezing the steak for 15 minutes beforehand makes thin slicing much easier.
4. Drop the rice noodles into the boiling water and cook according to the package time, usually 4 to 6 minutes, then drain and divide them between two deep bowls.
5. Taste the broth and add salt until it tastes good on its own — the toppings will not rescue a flat broth. Turn the heat back up so the broth is fully boiling before you ladle.
6. Lay the raw sirloin slices, bean sprouts, Thai basil, and the lime half over the noodles. Ladle the boiling broth over everything; the hot liquid cooks the paper-thin beef in seconds, and the meat should turn from pink to browned within a minute. Squeeze lime over the top and eat right away.

Build my plan — free

← All recipes