Cheat’s Beef Pho
Servings: 4 servings
With this Cheat’s Beef Pho recipe you can create and enjoy the delicious beef and noodle soup at home in just 30 minutes, flavoured with simple aromatic ingredients.
Ingredients
- BROTH
- 200 g 7 oz flat, thin rice noodles
- 2 litres 8 cups low-sodium beef stock
- 4 garlic cloves peeled and bruised
- 1 thumb-sized piece of fresh ginger roughly sliced
- 2 star anise
- 4 cloves
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 300 g 10½ oz beef eye fillet (tenderloin), very thinly sliced (see note 1 for substitutions)
- TO SERVE
- 2 handfuls of bean sprouts
- ½ bunch coriander cilantro
- 1 lime sliced into wedges
- 1 red onion halved and sliced
- Sliced chilli optional
- Sliced spring onion scallion (optional)
- ¼ cup 60 ml hoisin sauce
- ¼ cup 60 ml sriracha (optional)
Instructions
- Prepare the noodles – Cook the rice noodles according to the packet instructions, reducing the cooking time by 2 minutes. Rinse with cold water to stop the cooking process, then drain and set aside.
- Make the broth – In a large pot, combine the beef stock, garlic, ginger, star anise, cloves, fish sauce and brown sugar. Bring to the boil, then reduce the heat to low, cover and simmer for 18 minutes. Remove the garlic and ginger using a slotted spoon and discard.
- Cook the beef – Drop the thinly sliced beef into the simmering broth for 30 seconds. Remove with a slotted spoon and set aside on a plate. The beef will finish cooking in the hot broth when served.
- Assemble the bowls – Divide the noodles and beef among four bowls. Ladle the hot broth over the top, taking care to remove and discard any remaining aromatics (star anise, cloves, etc.).
- Add the toppings – Top with bean sprouts, coriander, lime wedges, red onion and the chilli and spring onion (if using). Drizzle with hoisin sauce and sriracha, if desired. Serve immediately and enjoy!
Notes
Note 1 – Slice the beef as thinly as you can (1–2 mm/¹⁄₁₆ inch thick). To make it easier to slice, partially freeze the beef for 30 minutes, then slice. Beef eye fillet (tenderloin) or scotch fillet (rib eye) can also be used and provide the most tender results. Porterhouse (strip) and rump (sirloin) are more affordable options, which can also be used, but they will have a firmer end texture.
Make Ahead
Broth and noodles – Prepare the broth and cook the noodles ahead of time. Store them separately in airtight containers in the fridge for up to 2 days. Reheat the broth on the stove before serving. Toppings – Wash and slice all the vegetables up to 1 day in advance and store in airtight containers in the fridge.Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days. While the noodles and toppings will soften, the soup remains delicious. Try and store the noodles separately if possible. Not suitable to freeze.Scan for full recipe:
