1-Hour Beef Pho
Recipe from Food Network
Ingredients
- 12 oz flank steak
- 4 cinnamon sticks
- 3 star anise pods
- 3 tbsp black peppercorns
- 1 tbsp canola oil
- 2 large white onions, halved and sliced
- 6-inch ginger piece, sliced into coins
- 3 quarts low-sodium beef broth
- 6 garlic cloves, smashed
- Half small red onion, thinly sliced
- 1 jalapeño, sliced
- 1 lime, cut into wedges
- 3 cups mung bean sprouts
- 1 small bunch Thai basil
- ¼ cup fish sauce (plus extra)
- 1 tsp sugar
- 1 pound fresh rice stick noodles
- Hoisin sauce and Sriracha for serving
Method
- Partially freeze flank steak for 30 minutes until easily sliceable.
- Toast spices (cinnamon, star anise, peppercorns) for 3 minutes, set aside.
- Sauté white onions and ginger until browned, about 5 minutes.
- Add broth, garlic, and toasted spices; simmer 30 minutes.
- Boil water in separate pot for noodles.
- Thinly slice chilled steak against the grain.
- Strain broth, return to pot; add fish sauce and sugar.
- Cook fresh noodles 5 seconds in boiling water, drain.
- Layer noodles and steak in bowls, pour hot broth over.
- Serve with fresh toppings (sprouts, basil, jalapeño, lime) and condiments (hoisin, sriracha).
To drink
- Pairing
- Caymus Vineyards 2019 Cabernet Sauvignon (Napa Valley), $120.00
- On a budget
- Alamos 2024 Malbec (Mendoza), $18.00