Easy Beef Pho Recipe

Enjoy the flavors of traditional phở with this simplified version, featuring store-bought beef broth with star anise, ginger, soy sauce and fish sauce.

Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

2 star anise pods
8 cups (1890 milliliters) unsalted beef broth
2½ cups very thinly sliced yellow onion (about 1 large onion)
3-inch piece ginger, peeled and thinly sliced
2 cloves smashed garlic
1 tablespoon (15 milliliters) less-sodium soy sauce
1 teaspoon (5 milliliters) fish sauce
8 ounces thin brown rice noodles
12 ounces beef eye of round, sliced ⅛-inch thick
2 cups bean sprouts
1 small jalapeño, thinly sliced
4 scallions, sliced into 1-inch pieces
½ cup basil leaves
½ cup cilantro leaves
2 teaspoons Sriracha sauce
2 teaspoons hoisin sauce
4 lime wedges

Directions

Before you begin: Wash your hands.

1. Heat a large stockpot over medium heat. Add star anise and toast for 1 to 2 minutes, stirring occasionally, until fragrant.
2. Pour in beef broth and add onion.
3. Wrap ginger slices in a piece of cheesecloth, tie the ends together to secure and add to broth. Increase heat to medium-high and bring to a boil.
4. Reduce heat, cover and simmer for 30 minutes.
5. Remove ginger sachet and star anise pods and discard.
6. Stir in soy and fish sauces.
7. While broth is simmering, bring a medium pot of water to a boil. Add rice noodles and cook according to package instructions. Drain, rinse thoroughly with cold water and set aside.
8. Add beef to broth and simmer for 2 to 3 minutes until internal temperature reaches 145°F.
9. Divide noodles among 4 bowls and ladle hot broth with beef over noodles.
10. Season each bowl with Sriracha and hoisin sauces and juice from a lime wedge.
11. Serve bean sprouts, jalapeño slices, scallion, basil and cilantro as garnishes.

Cooking Note

Freeze beef for 1 hour prior to slicing to make it easier to cut.

Nutrition Information

Serves 4
Serving size: 3 cups (850 grams)

430 calories, 4g total fat, 2g saturated fat, 49mg cholesterol, 687mg sodium, 66g carbohydrate, 8g fiber, 6g sugar, 36g protein, N/A potassium, N/A phosphorus

This recipe originally appeared in Food & Nutrition Magazine^®, published by the Academy of Nutrition and Dietetics.