15-Min Pho with Rare Beef & Fresh Herbs
Quick-simmered broth built on beef bouillon and star anise, finished with paper-thin rare beef that cooks in the bowl. Topped with bean sprouts, fresh herbs, and lime for that authentic pho punch in under 10 minutes.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb beef sirloin or ribeye, frozen
- 3 tbsp beef bouillon paste or concentrate
- 2 whole star anise
- 8 oz rice noodles (dried)
- 2 cups fresh bean sprouts
- 1 cup fresh herbs (cilantro, basil, mint), chopped
- 2 whole lime
- 1 tbsp fish sauce
Instructions
- 1
Bring 6 cups water to a boil in a large pot over high heat.
- 2
Add beef bouillon paste, star anise, and fish sauce. Stir until bouillon dissolves, ~1 minute.
- 3
Add rice noodles and cook until just tender, about 4 minutes. Do not overcook.
- 4
Divide noodles and broth among four bowls.
- 5
Slice frozen beef as thin as possible (use a sharp knife or partially thaw first). Lay slices over hot broth—they'll cook from residual heat.
- 6
Top each bowl with bean sprouts and fresh herbs. Squeeze lime over top and serve immediately.
Tools you’ll need
- large pot (4-quart minimum)
- sharp knife
- cutting board
- four soup bowls
- spoon for stirring
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