15-Min Pho with Rare Beef
Quick pho with tender rare beef slices cooked right in the hot broth, plus hoisin and sriracha for dipping. Skip the long simmer—use beef broth as your base and let the residual heat cook the meat.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 1 lb beef sirloin or ribeye, thinly sliced
- 8 cups beef broth
- 8 oz rice noodles (dried, thin)
- 1 piece ginger (2-inch piece), sliced
- ¼ cup hoisin sauce
- 3 tbsp sriracha
Instructions
- 1
Bring beef broth and sliced ginger to a boil in a large pot over high heat, ~5 minutes.
- 2
Meanwhile, soak rice noodles in hot water until pliable, ~4 minutes, then drain.
- 3
Divide cooked noodles among four bowls and ladle hot broth over them.
- 4
Arrange raw beef slices on top—the hot broth will cook them to rare in 30-60 seconds.
- 5
Mix hoisin and sriracha in a small bowl and serve on the side for dipping.
- 6
Serve immediately while broth is steaming.
Tools you’ll need
- large pot (5-quart minimum)
- small mixing bowl
- four soup bowls
- ladle
- knife for slicing beef
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