10-Min Beef Pho with Bean Sprouts
Hot broth poured over thinly sliced rare beef that cooks from residual heat, topped with crisp bean sprouts and fresh herbs. Classic Vietnamese comfort in under 10 minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1.25 lb beef (ribeye or strip steak), thinly sliced
- 8 cups beef or chicken broth
- 8 oz rice noodles (banh pho)
- 2 cups bean sprouts
- 2 tbsp fish sauce
- 1 whole lime (1 lime, cut into wedges)
Instructions
- 1
Bring broth to a boil in a large pot over high heat, then stir in fish sauce.
- 2
Meanwhile, cook rice noodles in a separate pot of salted boiling water until tender, about 4 minutes.
- 3
Drain noodles and divide among 4 bowls, then top each with a handful of bean sprouts.
- 4
Arrange thin beef slices on top of the sprouts — they'll cook from the residual heat of the broth.
- 5
Pour hot broth over the beef and noodles, letting it steam for 30 seconds until beef is just set.
- 6
Serve immediately with lime wedges on the side for squeezing.
Tools you’ll need
- large pot
- separate medium pot
- sharp knife
- 4 soup bowls
- tongs or chopsticks
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