Author Notes
There's not many better ways to clear the head and cleanse your body with an aromatic and spicy bowl of Pho. And do you want a delicious bowl of Pho in under an hour? The soup base for Pho soup typically requires hours and hours of cooking beef and chicken bones, among other things. I have come up with this version that only took about an hour, using my already homemade beef broth as a base (or you can sub a good quality store-bought) and adding the aromatics to that. The best part about this soup is that all the garnishes you can add (or not) offers a different tasty sensation in each bite. —anotherfoodieblogger
Ingredients
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2 or 3
star anise
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2
spice cloves
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1/2 teaspoon
black peppercorns
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1
3-inch cinnamon stick
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2
garlic gloves, peeled, smashed and sliced
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1
3-inch-long piece fresh ginger peeled and cut in half lengthwise
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6
cups homemade or quality low-sodium beef broth
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2
tablespoons low-sodium soy sauce
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1 tablespoon
fresh lime juice
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4
ounces dried rice noodles
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1/2 pound
top loin steak, or any other steak, partially frozen and sliced very thin
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2 or 3
green onions, sliced thin
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Handful of fresh cilantro, coarsely chopped
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Handful of fresh basil, coarsely chopped
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1/2
small onion, sliced very thin
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1 cup
or so bean sprouts, rinsed
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1
lime, cut into wedges
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Sriracha or Sambal Oelek chile paste (or both!)
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Hoisin sauce
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Fresh jalapeno pepper, sliced thin
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Fresh serrano pepper, sliced thin
Directions
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First off you should prep all your garnishes and steak and set them out on a large platter or board on the table.
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Next, add the star anise, cloves, peppercorns, cinnamon stick, and garlic to a dry Dutch oven or soup pot over medium heat. Toast the ingredients, tossing around occasionally, until fragrant, about 2 or 3 minutes.
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Add the beef broth, soy sauce, and lime juice. Bring up to a boil, then reduce to a low simmer for about 30 or 40 minutes.
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Meanwhile pour boiling water over the rice noodles in a glass bowl, cover, and soak the noodles for about 10 or 15 minutes. Drain the noodles and portion them and the steak into individual serving bowls.
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When ready to serve, strain the broth then pour the simmering beef broth over the steak and noodles using a cup with a spout (such as a glass Pyrex measuring cup). Let each person add any or all garnishes to their bowl. I put everything in mine! I ate this with chopsticks alternating with a spoon, but you could use a fork and spoon instead.
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