Beef and Vegetable Pho

Name: Beef and Vegetable Pho
Cook time: 35 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 240 g yellow onion halved and peeled; 40 g fresh ginger sliced and lightly smashed; 4 count star anise whole; 1 count cinnamon stick whole; 6 count whole cloves whole; 6 g coriander seeds lightly crushed; 2 g black peppercorns lightly crushed; 15 ml neutral oil; 450 g beef chuck cut into large pieces; 12 g garlic cloves lightly smashed; 1800 ml beef stock low-sodium; 700 ml water; 45 ml fish sauce; 8 g fine salt; 10 g granulated sugar; 250 g flat rice noodles dry; 300 g beef sirloin very thinly sliced against the grain; 200 g bean sprouts rinsed; 40 g scallions thinly sliced; 20 g cilantro leaves picked; 15 g Thai basil leaves picked; 2 count lime cut into wedges; 1 count jalapeño thinly sliced

A home-kitchen pho inspired by Vietnamese flavor structure: a quick beef broth built with onion, ginger, and whole spices, then finished with rice noodles, sliced beef, herbs, and crisp vegetables. The broth is strained for clarity, the noodles are cooked separately, and the beef is gently cooked by the hot broth in the bowl.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

240 g yellow onion halved and peeled
40 g fresh ginger sliced and lightly smashed
4 count star anise whole
1 count cinnamon stick whole
6 count whole cloves whole
6 g coriander seeds lightly crushed
2 g black peppercorns lightly crushed
15 ml neutral oil
450 g beef chuck cut into large pieces
12 g garlic cloves lightly smashed
1800 ml beef stock low-sodium
700 ml water
45 ml fish sauce
8 g fine salt
10 g granulated sugar
250 g flat rice noodles dry
300 g beef sirloin very thinly sliced against the grain
200 g bean sprouts rinsed
40 g scallions thinly sliced
20 g cilantro leaves picked
15 g Thai basil leaves picked
2 count lime cut into wedges
1 count jalapeño thinly sliced

Instructions

Heat the oven to 220°C. Place the onion halves and ginger on a small tray and roast until the cut sides are deeply browned in spots, about 12 minutes. The onion and ginger show visible browning and smell sweet and toasty.
Meanwhile, toast the star anise, cinnamon, cloves, coriander seeds, and peppercorns in the stockpot over medium heat for 1 to 2 minutes, just until fragrant. Add the oil, then the beef chuck, garlic, roasted onion, and roasted ginger. Cook for 3 minutes, stirring once or twice. Spices are fragrant and the beef pieces have begun to brown at the edges.
Add the beef stock, water, fish sauce, salt, and sugar. Bring to a boil, then reduce to a steady simmer. Simmer uncovered for 25 minutes, skimming any foam from the surface. The broth tastes savory and aromatic, and the beef chuck is tender enough to shred slightly at the edges.
While the broth simmers, cook the rice noodles in the saucepan according to the package directions until just tender, then drain and rinse briefly with warm water. Divide the noodles among 4 bowls. The noodles are supple but still intact, not mushy.
Strain the broth into a clean pot and discard the solids. Return the broth to a simmer. Taste and adjust with a little more salt only if needed, using some or all of the reserved seasoning in the pot if desired. The broth is clear enough to see through and tastes balanced, salty, and aromatic.
Add the sliced beef sirloin to the hot broth off the heat or over the lowest simmer for 20 to 30 seconds, just until the slices lose their raw red color but remain tender. Ladle the broth and beef over the noodles. The beef slices are pink-brown and just cooked through on the outside.
Top each bowl with bean sprouts, scallions, cilantro, Thai basil, and jalapeño if using. Serve immediately with lime wedges on the side. The herbs are fresh, the sprouts stay crisp, and the bowls are steaming hot.