Pho Tai Chin
Aromatic beef broth pho with rare beef slices that cook in the hot soup. Fresh herbs and crispy onions finish this authentic Vietnamese classic in under 50 minutes.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb beef sirloin or tenderloin, thinly sliced
- 6 cups beef broth
- ½ medium onion, halved
- 1 piece ginger, thumb-sized piece
- 2 whole star anise
- 1 piece cinnamon stick
- ½ lb rice noodles, thin
- 2 tablespoons fish sauce
- 1 bundle fresh herbs (cilantro, basil, mint) and lime wedges, for serving
Instructions
- 1
Cut the beef sirloin lengthwise along the grain into slices about the thickness of a dime—thin enough to see through when held to light. Arrange on a plate and place in the freezer for 15 minutes to firm up while you prep other ingredients.
- 2
Cut the onion half in half again lengthwise, leaving the root end attached so pieces stay together. Place cut-side down on a cutting board and slice into half-rings about 1/4 inch thick.
- 3
Slice the ginger piece lengthwise into 1/4-inch-thick slabs. Do not peel it—the skin adds flavor. Smash each slice flat with the side of a knife so the flesh cracks and releases aroma.
- 4
Bring a separate pot of water to a boil over high heat. Once boiling vigorously, add the rice noodles and stir gently with a wooden spoon for 30 seconds to separate them.
- 5
Drain the noodles in a colander and rinse under cool water until they feel warm, not hot, and no longer stick together. Divide the noodles between two large bowls.
- 6
Pour the beef broth into a large pot and bring to a rolling boil over high heat, about 5 minutes. You should see large bubbles breaking the surface constantly.
- 7
Add the smashed ginger slices, onion halves (cut-side down), star anise, and cinnamon stick to the boiling broth. Stir once with a spoon, then reduce heat to medium-low and simmer uncovered for 20 minutes.
- 8
Add the fish sauce and stir until dissolved. Taste the broth—it should smell fragrant and warm, with a balanced salty-sweet flavor. Strain through a fine-mesh sieve into a clean pot, discarding solids.
- 9
Return the strained broth to medium heat and bring back to a strong simmer—you should see steady small bubbles along the bottom and sides.
- 10
Ladle half the hot broth into each bowl over the noodles. The heat will slightly soften the noodles and warm the bowl.
- 11
Arrange half the raw beef slices in a single layer on top of the broth in each bowl. The heat from the soup will cook the meat to a light pink color in about 30 seconds as you watch.
- 12
Scatter fresh cilantro, basil, and mint leaves over each bowl. Place a lime wedge on the side of each bowl for squeezing into the soup to taste.
Tools you’ll need
- large pot (6-quart minimum)
- separate medium pot for noodles
- cutting board
- sharp knife
- colander
- fine-mesh sieve
- wooden spoon
- two large bowls for serving
- ladle
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
