Quick Rare Beef Pho
Hot broth poured over tender rice noodles and paper-thin raw beef that cooks in the bowl. Fresh lime, chili, and herb garnishes finish the dish in under 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 8 cups beef broth or stock
- 3 tbsp soy sauce
- 1.5 tbsp fish sauce
- 1 piece ginger (1-inch piece, sliced thin)
- 1 lb beef sirloin or ribeye, very thinly sliced (partially freeze for easy slicing)
- 8 oz rice noodles, dried
- 2 limes + 2 chilis + 0.5 cup herbs fresh lime wedges and sliced red chili, plus fresh basil or cilantro
Instructions
- 1
Bring broth to a boil in a large pot with ginger slices, soy sauce, and fish sauce.
- 2
While broth heats, cook rice noodles in boiling salted water until tender, about 4 minutes, then drain.
- 3
Divide cooked noodles into four bowls and top each with a handful of thinly sliced raw beef.
- 4
Pour hot broth over beef and noodles — the heat will cook the meat in seconds to a perfect rare.
- 5
Serve with lime wedges, sliced chili, and fresh basil or cilantro on the side for squeezing and topping.
Tools you’ll need
- large pot (6-quart minimum)
- colander
- four deep bowls
- knife for slicing meat
- cutting board
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