10-Min Rare Beef Pho with Fresh Herbs
Quick-cooking beef pho built on store-bought broth, with paper-thin rare beef that poaches in the hot liquid at the table. Fresh herbs, chili, and lime transform it into something restaurant-worthy in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 24g
Ingredients
- ½ lb beef sirloin or ribeye, thinly sliced
- 4 cups store-bought beef pho broth
- 4 oz dried rice noodles
- 1 cup fresh bean sprouts
- ½ cup fresh herbs (mint, cilantro, basil), chopped
- 1 whole lime (juiced) plus wedges for serving
- 2 tbsp chili sauce or sriracha plus fresh sliced chilies
Instructions
- 1
Bring beef broth to a boil in a large pot over high heat, about 3 minutes.
- 2
Add rice noodles to the boiling broth and cook until tender, 3–4 minutes, stirring occasionally.
- 3
Divide noodles and broth between two bowls, then lay thin beef slices on top — the hot liquid will poach them rare.
- 4
Top each bowl with bean sprouts, fresh herbs, and fresh chili slices.
- 5
Drizzle with chili sauce and lime juice, then serve with lime wedges on the side.
Tools you’ll need
- large pot (4-quart+)
- wooden spoon
- two bowls
- sharp knife for slicing beef
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