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Beef Pho -

Fast Beef Pho

You might think Pho takes hours of cooking, but in this fast and easy version you'll get it on the table in no time.
5 from 1 vote
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Course: Main Course
Cuisine: Asian, Vietnamese
Keyword: Beef Pho, beef pho ingredients, beef pho pronunciation, beef pho recipe, beef pho recipe easy, beef pho stock, easy beef pho recipe, rare beef pho
Total Time: 30 minutes
Servings: 4

Equipment

  • Kettle
  • Large stock pot or casserole dish
  • Stovetop

Ingredients

  • 500 g steak eye fillet
  • 3 cm ginger
  • 2 lime
  • 1 tablespoon sesame oil
  • 1 tablespoon ground cinnamon
  • 3 L beef stock
  • 1 tablespoon brown sugar
  • ¼ cup soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoon lime juice
  • 200 g vermicelli rice noodles
  • ½ bunch basil
  • ⅓ bunch coriander
  • 1 long red chilli opt.
  • 125 g bean sprouts

Instructions

  • Place beef in the freezer for 15 minutes - this is to help you slice it very fine, so it will cook in the stock.
    500 g steak
    Place beef in the freezer for 15 minutes.
  • Put your kettle on to boil. Peel and finely grate ginger. Juice half the lime.
    3 cm ginger, 2 lime
    Peel and finely grate ginger.
  • Heat a large stock pot or casserole dish on high and add sesame oil, grated ginger and ground cinnamon. Stir until fragrant.
    1 tablespoon sesame oil, 1 tablespoon ground cinnamon, 3 cm ginger
    Saute ginger and ground cinnamon in sesame oil in a stock pot or casserole dish.
  • Add beef stock, brown sugar, soy, fish sauce and the juice of 1 lime and bring to a boil, then simmer for 15 minutes (reducing). Skim any scum that develops on the top of the broth.
    3 L beef stock, 1 tablespoon brown sugar, ¼ cup soy sauce, 2 tablespoon fish sauce, 2 tablespoon lime juice
    Add beef stock, brown sugar, soy, fish sauce and lime juice and bring to a boil.
  • Pour boiled kettle water over rice noodles and leave for 4 minutes then drain and divide amongst the bowls.
    200 g vermicelli rice noodles
    Pour boiled kettle water over rice noodles.
  • Slice remaining lime into wedges. Pick basil leaves, rinse and roughly chop coriander. Finely slice chilli (opt.) and rinse and add bean sprouts to a platter.
    ½ bunch basil, ⅓ bunch coriander, 1 long red chilli, 125 g bean sprouts
    Prep lime, basil leaves, coriander, chilli and bean sprouts.
  • Take the beef out of the freezer and slice it as finely as you can. Distribute amongst the bowls. This will be very rare, so if you’d prefer well cooked meat you can add it to the boiling stock and then ladle into bowls over the noodles.
    500 g steak
    Slice the beef as finely as you can.
  • Taste the stock and add anything that might be missing (salty = soy, sweet = brown sugar, umami = fish sauce, sour = lime juice), then turn up the heat so it’s really bubbling away.
    Taste the stock and add anything that might be missing.
  • Ladle / pour simmering stock into each bowl. It’s important to return the pot to the heat while doing this, otherwise the stock won’t be hot enough to cook the beef.
    Ladle / pour simmering stock into each bowl.
  • To serve, let people add their choice of toppings from the platter.
    Beef Pho - To serve, let people add their choice of toppings from the platter.

Nutrition

Calories: 626kcal | Carbohydrates: 63g | Protein: 45g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 76mg | Sodium: 3240mg | Potassium: 1956mg | Fiber: 4g | Sugar: 10g | Vitamin A: 254IU | Vitamin C: 31mg | Calcium: 127mg | Iron: 6mg