Classic Pho

Aromatic Vietnamese noodle soup with deeply spiced beef broth, tender sliced beef, rice noodles, onion, ginger, and fresh herbs.

Prep: 20 min · Cook: 45 min · Yield: 4 · Method: Stovetop

Ingredients

• 8 cups beef broth
• 1 pound beef sirloin, boneless
• 1 medium yellow onion
• 3 inches fresh ginger
• 3 whole star anise
• 2 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 8 ounces dried rice noodles
• 0.5 cup fresh cilantro
• 0.5 cup fresh basil
• 1 medium lime
• 1 medium jalapeño

Cooking instructions

1. Place the beef in the freezer for 20 minutes to firm it for slicing. Thinly slice it across the grain, then refrigerate until needed. (about 20 min)
2. Halve the onion and cut the ginger into thick slices. In a large pot over medium-high heat, place them cut-side down and cook until lightly charred, 5 to 7 minutes, turning the ginger once. (about 7 min) — Medium-high
3. Add the beef broth, star anise, fish sauce, and sugar. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 30 minutes. Strain out the onion, ginger, and star anise, then return the broth to the pot and keep it barely simmering. (about 30 min) — Simmer
4. Meanwhile, prepare the rice noodles according to the package directions. Drain and rinse briefly under cold water to stop cooking. (about 8 min)
5. Divide the noodles among four bowls. Arrange the raw sliced beef over the noodles, then ladle the simmering broth over it. The hot broth should cook the beef through; verify it reaches 145°F for medium doneness or 160°F for well-done beef. (about 5 min) — Simmer
6. Top each bowl with cilantro, basil, thinly sliced jalapeño, and lime wedges. Serve immediately. (about 2 min)