Shortcut Beef Pho

Excuse my excitement over this Pho! All the pictures today will be unedited, pure, and from my phone camera as-is. This pho needs to be in your belly ASAP!! You need this recipe! As I was in something of a rush when making the Pho today, I can assure you, you do not need to be the world's greatest chef with the world's most amazing cutting skills to have satisfying Pho at home.

GLUTEN. FREE.

Before jumping into the recipe, please note that you can top your Pho with anything your heart desires. I absolutely adore mint, so I tend to put a ton of mint in mine. Be creative! Don't hold back! Below is how I present Pho toppings when serving. This allows everyone their own personally customizable herb and spice combinations. No fuss, no muss!

I'm sure the first question you have is: What noodles to I buy? Currently, I'm satisfied with Hokan Rice Sticks. I find them at Publix reliably. However, in the event you don't see this particular brand, make sure you pick up Vermicelli. Vermicelli is a very thin type of noodle cut and holds up best with this particular recipe. I have substituted with pad thai rice noodles in a pinch before, but I'm certain you'll be happier with Vermicelli.

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Ingredients

For the quick broth:

2 large white onions, quartered (Step 1)

1 (4-inch) piece ginger root, peeled and quartered (Step 1)

2 (3-inch) whole cinnamon sticks

2 whole star anise **NOT TO BE SUBSTITUTED**

3 whole cloves

2 teaspoons whole coriander seeds

6 cups beef broth (low sodium if desired/necessary)

1 tablespoon soy sauce (substitute tamari if making gluten-free)

1 tablespoon fish sauce

3 carrots, peeled and chopped

To serve:

1/2 pound sirloin steak, round eye, or other cut to be sliced thinly

8 ounces vermacilli rice noodles

3 scallions or long onions

1 chile pepper (can be any preferred chile pepper)

2 limes, quartered

1 cup bean sprouts

1 cup fresh herbs (cilantro, basil, mint, or a mix - be creative!)

Hot sauce, Sriracha, or hoisin sauce, to serve for individual taste

Instructions

1. Prepare the onions and ginger: Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length. Use a metal spoon to peel the skin.

2. Char the onions and ginger: Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or grill. Rinse the pieces under cool water to remove any loose, overly charred bits.

3. Dry-roast the spices: Place the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry pot or saucepan and dry-roast over medium-low heat for 1 to 2 minutes; until very fragrant. Stir frequently to prevent the spices from scorching.

4. Combine the broth ingredients: To the pot/pan with the spices, add the broth, soy sauce, fish sauce, chopped carrots, and the charred onions and ginger.

5. Cover and simmer the broth: Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.

6. Freeze the beef for 15 minutes: While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.

7. Slice the beef into thin slices: Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve. Keep in mind the beef should be thin enough that the broth itself will cook the beef.

8. Prepare the pho toppings: Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table. Individual tastes vary.

9. Cook the rice noodles: Bring a second saucepan of water to a boil, drop in the rice noodles and cook according to package instructions. Strain the noodles and run them under cool water to stop cooking. Separate into bowls for serving.

10. Strain the broth: When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.

11. Prepare the pho bowls: Top rice noodles (in bowls) with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.

12. Ladle the hot broth over top: Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.

13. Serve the pho with toppings: Serve the pho at the table and let each person top their bowl as they like.

Storing Leftovers: Leftover noodles stored in broth will ultimately absorb all the broth and become gummy. If you have leftovers, store the noodles, the broth, the beef, and the toppings in separate containers. Raw slices of beef will keep for a day or two; they can also be quickly cooked in hot broth and then kept refrigerated for up to 5 days. When reheating, assemble the noodles, beef, and broth in a bowl and microwave; top with garnishes before serving.

#Soups #Entrée