Ingredients
Broth
- 3 medium yellow onion quarters (one divided for slicing)
- 1 (14.5 oz) can low-sodium beef broth (1¾ cups)
- 1 (14.5 oz) can low-sodium chicken broth (1¾ cups)
- 2 cups water
- 1 tablespoon fish sauce
- 1 (1-inch) piece fresh ginger, thinly sliced (no need to peel)
- 1 cinnamon stick
- 2 teaspoons sugar
- 1 star anise pod
- 4 whole cloves
Noodles and Protein
- 7 oz flat rice noodles
- 8 oz very thinly sliced beef, such as flat iron or flank steak
- Salt, to taste
Toppings and Garnish
- 1 onion quarter sliced very thinly (reserved from above)
- ½ cup bean sprouts
- ¼ cup chopped fresh cilantro leaves
- Lime wedges, for serving
- Hoisin sauce, for serving
- Sriracha, for serving
Instructions
- Prepare Onion and Broth: Slice one quarter of the onion as thin as possible and set aside for garnish. In a large pot, combine the remaining 3 onion quarters, beef broth, chicken broth, water, fish sauce, thinly sliced ginger, cinnamon stick, sugar, star anise, and cloves. Bring to a boil over high heat, then reduce to medium-low and let simmer uncovered for 30 minutes to develop a rich, aromatic broth.
- Soften Noodles: While the broth simmers, bring a large pot of water to a boil. Remove from heat and add flat rice noodles. Stir occasionally to prevent sticking and let sit for 5 to 10 minutes until noodles are soft and pliable but still slightly firm. Drain and rinse with cold water to stop cooking, then set aside.
- Strain Broth: Pour the broth through a fine mesh strainer over a large bowl, discarding all the solids including the onion pieces, ginger, and spices. Return the clear broth to the pot for the final cooking step.
- Cook Noodles and Beef: Bring strained broth to a boil again. Add the softened noodles to the broth and cook just until tender, about 30 seconds to 1 minute. Use tongs or a spider strainer to remove noodles and divide them evenly between serving bowls. Lower broth heat to simmer and add the thinly sliced beef to the broth, cooking for about 1 minute or until no longer pink. Use a slotted spoon to lift the beef from the broth and distribute evenly over the noodles.
- Assemble and Serve: Taste the broth and season with salt as needed. Ladle hot broth over the noodles and beef in each bowl. Garnish with the reserved thinly sliced onions, bean sprouts, and chopped cilantro. Serve pho with lime wedges, hoisin sauce, and sriracha on the side for guests to customize their bowls.
- Make-Ahead Tips: The broth can be prepared up to 3 days in advance or frozen for up to 3 months. Simply cool the broth after simmering, then refrigerate or freeze. When ready to serve, reheat the broth to a simmer before assembling pho bowls with fresh noodles, beef, and toppings.
Notes
- The broth’s flavor deepens if made and refrigerated overnight.
- You can substitute the beef with chicken or tofu for different protein variations.
- Be sure to slice the beef as thinly as possible so it cooks quickly in the hot broth.
- If you don’t have rice noodles, flat rice vermicelli can also be used but adjust soaking times accordingly.
- Adjust seasoning to taste, especially the saltiness and sweetness balance.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
