Quick Vietnamese Beef Pho (Pho Bo)
70% authentic · Vietnamese
A simplified version of classic Pho Bo, using pre-made beef broth and quicker cooking methods to achieve a delicious, comforting noodle soup in less time.
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Ingredients
- Beef broth (low sodium)8 cups
- Beef bouillon cube or powder1 tbsp
- Ginger, thinly sliced1-inch piece
- Garlic, smashed2 cloves
- Star anise1
- Fish sauce2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Dried rice noodles (Banh Pho)12 oz
- Cooked beef (e.g., rotisserie beef, pre-cooked steak), thinly sliced1 lb
- Green onions, chopped2
- Fresh cilantro, chopped1/4 cup
- Bean sprouts1 cup
- Lime wedges4
Steps
- 1
In a large pot, combine beef broth, beef bouillon, sliced ginger, smashed garlic, star anise, fish sauce, and sugar. Bring to a simmer over medium heat.
- 2
Simmer for 15-20 minutes to allow flavors to meld. Remove ginger, garlic, and star anise.
- 3
Season the broth with salt and black pepper to taste.
- 4
While the broth simmers, cook rice noodles according to package directions. Drain and rinse.
- 5
Divide the cooked noodles among four serving bowls. Top with sliced cooked beef.
- 6
Ladle the hot broth over the noodles and beef. Garnish with chopped green onions and cilantro.
- 7
Serve immediately with a side of bean sprouts and lime wedges.
