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.
Ingredients
Scale
- 3 tablespoons olive oil
- 1.5 thinly sliced top round sirloin (see notes)
- 1 large white onion, halved and peeled
- 1/4 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
Instructions
- 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 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, cilantro, jalapeños and scallions.
Notes
- Quality Ingredients: Use high-quality ingredients, especially when it comes to the beef and broth. Choose fresh, thinly sliced beef for the best texture and flavor. Opt for flavorful bones, herbs, and spices to create a rich and aromatic broth.
- Simmering Time: Simmer the broth for an extended period to extract maximum flavor. This allows the bones, herbs, and spices to release their essence into the broth.
- Skimming Impurities: Skim off any impurities that rise to the surface of the broth during simmering. This helps in achieving a clear and clean broth.
- Charred Aromatics: Char the onion and ginger before adding them to the broth. This step enhances their flavors and adds a unique smokiness to the broth.
- Toasting Spices: Toasting spices like star anise, cinnamon, and cloves before adding them to the broth can help unlock their aromatic qualities and intensify their flavors.
- Adjust Seasoning: Taste the broth and adjust the seasoning as needed. You may need to add more salt, fish sauce, or other seasonings to achieve the desired balance of flavors.
- Thinly Sliced Beef: For Pho Tai, the beef should be sliced very thinly. This allows the hot broth to partially cook the beef when it's added to the bowl. Make sure to use a sharp knife and slice the beef against the grain for the best texture.
- Rice Noodles: Cook the rice noodles separately according to package instructions. Overcooking the noodles can lead to a mushy texture, so ensure they are al dente before adding them to the Pho Tai.
- Customize Toppings: Offer a variety of fresh herbs, bean sprouts, lime wedges, and sauces as toppings. Let each person customize their bowl according to their taste preferences.
- Enjoy Hot: Serve Pho Tai piping hot. The hot broth will continue to cook the thinly sliced beef and release the aromas and flavors of the toppings.
- 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
