Quick Pho Tai Chin
Rare beef slices in a fragrant, aromatic broth with rice noodles and fresh herbs. This streamlined pho uses store-bought broth to deliver authentic flavor in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
Ingredients
- ½ lb beef sirloin or eye of round
- 4 cups beef broth
- 2 tablespoons fish sauce
- 2 tablespoons fresh ginger, sliced into thin coins
- 4 oz rice noodles
- 1 cup fresh herbs (Thai basil, cilantro, mint) and lime wedges
Instructions
- 1
Place the beef sirloin in the freezer for 15 minutes to firm it up, making it easier to slice thinly.
- 2
Remove the beef from the freezer and place it on a cutting board. Using a sharp knife, slice the beef against the grain (perpendicular to the long muscle fibers) into slices as thin as a dime, about 1/16-inch thick.
- 3
Bring a large pot of water to a boil over high heat, then add the rice noodles and cook, stirring occasionally, until just tender, about 4 minutes — they should feel soft but not mushy when bitten.
- 4
Drain the noodles in a colander and divide them equally between two large bowls.
- 5
Pour the 4 cups of beef broth into a large pot and place it over medium-high heat until steam rises steadily from the surface and small bubbles form around the edges, about 5 minutes.
- 6
Add the 2 tablespoons of fish sauce and the sliced ginger coins to the hot broth and stir gently for 15 seconds until the fish sauce is dissolved and the ginger releases its fragrance.
- 7
Pour the hot broth and ginger evenly over the rice noodles in both bowls, dividing the ginger slices equally between them.
- 8
Quickly arrange a small handful of the thinly sliced raw beef on top of the noodles in each bowl, spreading the slices so they cover the surface in a single layer — the heat from the broth will cook them in seconds.
- 9
Top each bowl with a handful of fresh herbs (Thai basil, cilantro, and mint) and serve with a lime wedge on the side for squeezing.
Tools you’ll need
- sharp knife
- cutting board
- large pot
- colander
- two large bowls
- spoon for stirring
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