20-Min Pho Tai with Quick Beef Broth
Rare beef pho ready in 20 minutes using beef broth and quick-seared thin-sliced beef. Rice noodles, fresh herbs, and all the traditional toppings make this as authentic-tasting as a slow version—just faster.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 6 cups beef broth
- 1 lb beef eye of round or sirloin, thinly sliced
- 8 oz dried rice noodles
- 2 cups fresh bean sprouts
- 1 cup fresh herbs (Thai basil, cilantro, mint), chopped
- 2 whole lime (wedges)
- 2 whole fresh red chili peppers, sliced
- ½ cup combined hoisin and sriracha sauce
Instructions
- 1
Bring beef broth to a boil in a large pot over high heat, then reduce to a low simmer.
- 2
Cook rice noodles in boiling water according to package directions. Drain and divide among four bowls.
- 3
Pat beef slices dry. Heat a skillet over high heat until smoking, then sear beef in batches 15–20 seconds per side—meat stays rare in the center.
- 4
Ladle hot broth into each bowl over the noodles. Top with rare-seared beef, bean sprouts, and fresh herbs.
- 5
Serve with lime wedges, sliced chili, hoisin, and sriracha on the side for each diner to adjust to taste.
Tools you’ll need
- large pot (3-quart minimum)
- 12-inch skillet or wok
- four serving bowls
- tongs
- ladle
- cutting board and knife
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