Quick Beef Pho with Rare Slices
Vietnamese beef noodle soup made in under 20 minutes using store-bought broth and quick-seared beef. Rice noodles swim in a fragrant, lightly spiced broth with fresh bean sprouts and Thai basil on the side.
- Total time
- 18 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb beef sirloin or ribeye, thinly sliced
- 6 cups beef broth or stock
- 8 oz rice noodles (dried, thin)
- 2 tbsp fish sauce
- 1 tbsp fresh ginger, sliced into thin matchsticks
- 2 cups bean sprouts, divided for serving
- 1 small bunch Thai basil, fresh (or mint if unavailable)
Instructions
- 1
Bring broth to a boil in a large pot. Add fish sauce and sliced ginger, simmer 3 minutes until fragrant.
- 2
While broth simmers, boil rice noodles in salted water until tender, about 4–5 minutes, then drain.
- 3
Heat a skillet over high heat until it smokes lightly. Sear beef slices 20–30 seconds per side—they should stay rare in the center.
- 4
Divide cooked noodles among 4 bowls. Top each with seared beef slices, then pour hot broth over.
- 5
Serve immediately with bean sprouts and fresh Thai basil on the side. Diners add as they eat.
Tools you’ll need
- large pot (4-quart minimum)
- 12-inch skillet or wok
- sharp knife
- tongs or slotted spoon
- 4 soup bowls
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.
