Jet Tila’s Quicker Beef Pho

Beef, Soups, Vietnamese

Source:

Ingredients

STOCK:

1 quart (960ml) water

2 tbsp (30 g) beef bouillon or base

1 two-inch piece ginger, sliced into thin tiles

1/2 onion, sliced thin

1 tbsp (15g) Vietnamese fish sauce

1 tbsp (15g) white sugar

2 whole star anise

2 whole cloves

1 cinnamon stick

Pinch kosher salt


ASSEMBLY:

1/2 lbs (240 g) beef strip loin or fillet, shaved thin

1/2 lb (240 g) rice stick noodles cooked, rinsed and drained

1 onion, sliced paper thin

4 green onions, thin bias slice

1/2 cup (95 g) cilantro leaves

1 cup (240 g) bean sprouts

1/2 lb (240 g) Vietnamese basil

5 jalapeno chilis, sliced thin

1 lime, cut into wedges

Directions

FOR THE STOCK:
Add the water and beef base to a 2-quart saucepan and bring to a boil.

Add the ginger, onion, fish sauce and sugar to the stock and reduce to a simmer.

Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and tie it into a bundle.

Simmer the bundle in the broth for no more than 45 minutes.

Stir in the salt and check seasonings. Strain and reserve.

TO ASSEMBLE:
Distribute the noodles between four bowls.

Top with some sliced beef, onion, scallions, bean sprouts, basil and jalapenos.

Bring the broth to a simmer and ladle in enough to cover the ingredients in the bowl.

Garnish with a lime wedge, and serve with sriracha and hoisin sauce.