Pho Tai

This is an easy Pho Tai recipe that is made with beef broth, thin-cut sirloin, rice noodles and garnished with lime, cilantro, bean sprouts and chilies. 

One of my favorite things to do in NYC, especially during the winter, was go to Chinatown with my roommate and go to this hole in the wall Vietnamese place for some traditional Pho. They usually serve pho with hoisin sauce and Sriracha. I use to down my broth with Sriracha (I am a little obsessed with spicy foods).

How to make this Vietnamese Pho Tai recipe:

In a large stockpot over medium high heat, add the oil and wait for it to shimmer. Add the ginger and place the onion cut-side-down. Cook until charred, about 7-10 minutes. Remove and set on a plate.

Wipe the pot down and in the same pot on medium high heat, add the anise, cloves and cinnamon for 3 minutes until fragrant. Add the onions and ginger back into the pot as well as the broth and bring to a boil. Reduce heat to medium-low, cover and cook for 30 minutes.

Strain and dispose the onion, ginger, and spices. Add the fish sauce, sugar, and salt as needed. Add the thin slices of steak into the broth and cook for 1-3 minutes.

Cook the noodles according to package instructions.

Assemble the noodles. Add the vermicelli noodles in each bowl. With tongs, take the pieces of steak out of the broth and add in each bowl. Ladle the simmering hot broth into the serving bowls.

Garnish with bean sprouts, limes, Thai basil, mint, jalapeños and scallions.

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Pho Tai

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★★★★★

5 from 1 reviews

• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This is an easy Vietnamese Pho Tai recipe that is made with beef broth, thin-cut sirloin, rice noodles and garnished with lime, cilantro, bean sprouts and chilies. 

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Ingredients

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• 3 tablespoons olive oil
• 1.5 thinly sliced top round sirloin (see notes)
• 1 large white onion, halved and peeled
• ¼ cup sliced ginger
• 6 star anise
• 5 whole cloves
• 4 cinnamon sticks
• 8 cups beef or vegetable broth
• 1 tablespoon brown sugar
• 3 tablespoons fish sauce
• salt
• 8 oz thin rice noodles or vermicelli noodles

To garnish

• bean sprouts
• lime wedges
• Thai Basil
• Mint
• Sliced Thai chilies or jalapeños
• Chopped scallions

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Instructions

1. In a large stockpot over medium high heat, add the oil and wait for it to shimmer. Add the ginger and place the onion cut-side-down. Cook until charred, about 7-10 minutes. Remove and set on a plate.
2. Wipe the pot down and in the same pot on medium high heat, add the anise, cloves and cinnamon for 3 minutes until fragrant. Add the onions and ginger back into the pot as well as the broth and bring to a boil. Reduce heat to medium-low, cover and cook for 30 minutes.
3. Strain and dispose the onion, ginger, and spices. Add the fish sauce, sugar, and salt as needed. Add the thin slices of steak into the broth and cook for 1-3 minutes.
4. Cook the noodles according to package instructions.
5. Assemble the noodles. Add the noodles in each bowl. With tongs, take the pieces of steak out of the broth and add in each bowl. Ladle the simmering hot broth into the serving bowls.
6. Garnish with bean sprouts, limes, cilantro, jalapeños and scallions.

Notes

• Freeze for 15 minutes prior will help cut the steak into thin slices.
• Wash the noodles in cold water after cooking to prevent them from continuing to cook.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: Vietnamese

Nutrition

• Serving Size: 1
• Calories: 292.0
• Sugar: 0.0 g
• Sodium: 781.0 mg
• Fat: 4.0 g
• Saturated Fat: 0.0 g
• Carbohydrates: 44.0 g
• Fiber: 0.0 g
• Protein: 18.0 g
• Cholesterol: 12.0 mg