Pho Tai (Beef Noodle Soup)

Ingredients

• 10 oz beef sirloin or ribeye steak
• 6 cups beef broth
• ½ medium onion, halved
• 1 2-inch piece ginger, sliced into 1/8-inch rounds
• 2 whole star anise pods
• 1 2-inch piece cinnamon stick
• 1 tbsp fish sauce
• 4 oz rice noodles (banh pho)
• 1 bundle + 1 lime fresh herbs (cilantro, basil, mint) and lime wedges, for serving

Instructions

1. 1

   Heat a large pot over medium-high heat. Add broth, halved onion (cut-side down), ginger slices, star anise, and cinnamon stick.

2. 2

   Bring to a simmer, then reduce heat to low. Simmer uncovered for 20 minutes until fragrant with spice.

3. 3

   Stir in fish sauce. Strain broth through a fine sieve, discarding solids. Return to pot and keep warm.

4. 4

   Meanwhile, boil rice noodles in salted water until tender but still with a slight bite, ~4 minutes. Drain and set aside.

5. 5

   Pat beef steak dry with paper towels. Season both sides generously with salt and black pepper.

6. 6

   Heat a skillet over high heat until smoking. Sear beef 90 seconds per side without moving. Center should stay rare.

7. 7

   Transfer beef to a cutting board and rest 2 minutes, then slice into 1/4-inch-thick strips.

8. 8

   Divide noodles between two bowls. Top each with beef slices and ladle hot broth around them.

9. 9

   Serve with herb bundle and lime wedges on the side. Squeeze lime and add herbs to taste.

Tools you’ll need

• large pot
• fine mesh sieve
• 12-inch skillet
• cutting board
• sharp knife
• paper towels

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