10-Min Rare Beef Pho
Hot broth poured over raw beef slices cooks them instantly—a shortcut that captures pho's essence without the 3-hour broth simmer. Fresh herbs and lime finish the bowl.
- Total time
- 10 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
lightfreshvietnamesebeeftendersilkyweeknightsoup
Ingredients
- ½ lb beef sirloin or tenderloin, thinly sliced
- 6 cups beef broth or pho broth (quality store-bought)
- 4 oz rice noodles, thin (banh pho)
- 1 tbsp fresh ginger, thinly sliced
- 1 whole lime (for juice and wedges)
- 1 cup fresh basil and cilantro (mixed), roughly chopped
Instructions
- 1
Bring broth to a rolling boil in a large pot, stirring in ginger slices.
- 2
Soak rice noodles in hot water off heat until tender and pliable, ~5 min.
- 3
Drain noodles and divide between two deep bowls, then layer raw beef slices on top.
- 4
Ladle boiling broth over the beef and noodles—the heat will cook the meat to rare.
- 5
Top with fresh basil and cilantro, then squeeze lime juice over the bowl.
- 6
Serve immediately with lime wedges on the side.
Tools you’ll need
- large pot (4-quart minimum)
- two deep bowls
- ladle
- sharp knife
- cutting board
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