20-Minute Rare Beef Pho
Quick Vietnamese beef noodle soup with rare beef slices, fragrant broth, and a full tray of fresh herbs and condiments. Real pho in under 30 minutes using store-bought broth as your shortcut.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 8 cups beef broth (store-bought)
- 2 tbsp fish sauce
- 1 lb beef sirloin or tenderloin, thinly sliced
- 8 oz rice noodles (dried)
- 1 assembled fresh herb & vegetable tray (bean sprouts, Thai basil, cilantro, lime wedges, sliced garlic, sliced fresh chili)
- ¼ cup hoisin sauce
- 3 tbsp sriracha
- 1 to taste salt and white pepper
Instructions
- 1
Bring broth and fish sauce to a boil in a large pot over high heat, about 4 minutes.
- 2
While broth heats, soak rice noodles in hot water until pliable, about 5 minutes, then drain.
- 3
Cook drained noodles in the boiling broth for 2 minutes until tender, stirring gently to separate.
- 4
Divide noodles and broth among four bowls, then immediately lay a handful of raw beef slices on top of each.
- 5
Season with salt and white pepper to taste, then serve with herb tray, hoisin, and sriracha on the side.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- four bowls
- slotted spoon or spider strainer
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