Vietnamese Pho With Beef – America’s Test Kitchen

The first time I encountered pho, it wasn’t in a restaurant, but rather simmering gently on my college roommate’s stovetop at 2 AM. The intoxicating aroma of star anise, cinnamon, and ginger wafted down the hallway, a siren song to weary students. Intrigued, I peeked in and saw her carefully tending a pot of broth, occasionally skimming the surface. She offered me a bowl, and that first slurp of the deeply savory broth, paired with tender noodles and thinly sliced beef, was a revelation. From that moment on, I was hooked, forever chasing that authentic, comforting flavor.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Dairy-Free

Ingredients

• 9 cups low sodium chicken broth
• 2 inches piece fresh ginger, peeled, halved lengthwise and smashed
• 3 slices lime zest (each 2.5 inches long)
• 1 tablespoon juice (from one lime)
• ½ teaspoon Chinese five spice powder
• 8 ounces thick rice noodles
• 1 lb sirloin steak, tips thinly sliced
• 3 tablespoons fish sauce
• 1 teaspoon asian chili-garlic sauce
• 4 scallions, thinly sliced
• ⅓ cup fresh whole cilantro leaf

Equipment Needed

• Dutch oven
• Slotted spoon

Instructions

1. Prepare the ginger. Peel, halve lengthwise and smash it. This helps to release its aromatic oils into the broth.
2. In a Dutch oven over medium-high heat, bring the low sodium chicken broth, smashed ginger, lime zest, and Chinese five spice powder to a boil. The five spice powder adds depth and warmth, characteristic of pho.
3. Once boiling, add the thick rice noodles and cook until nearly tender, approximately 5 minutes. It’s crucial not to overcook the noodles at this stage, as they will continue to cook in the broth.
4. Stir in the thinly sliced sirloin steak. Simmer until the beef is cooked through and the noodles are completely tender, about 2 minutes. The beef cooks very quickly due to its thinness, ensuring tenderness.
5. Take the Dutch oven off the heat. Stir in the fish sauce, chili-garlic sauce, and lime juice. The fish sauce provides umami, the chili-garlic sauce adds a kick, and the lime juice brightens the flavors.
6. Remove the ginger and lime zest from the broth using a slotted spoon. These have already imparted their flavors and are no longer needed.
7. Stir in the thinly sliced scallions and fresh whole cilantro leaves. These fresh herbs add a vibrant finish to the pho.
8. Serve immediately, ensuring each bowl has a generous portion of broth, noodles, beef, scallions, and cilantro.

Expert Tips & Tricks

• Broth Enhancement: For an even richer broth, consider charring the ginger and onion before adding them to the stock. This adds a subtle smoky note.
• Beef Selection: Sirloin is recommended for its tenderness when thinly sliced, but flank steak or eye of round can also work. Partially freezing the beef makes it easier to slice thinly.
• Noodle Perfection: Different brands of rice noodles require slightly different cooking times. Always check the package instructions and adjust the cooking time accordingly.
• Flavor Customization: Taste and adjust the seasoning as needed. If you prefer a spicier pho, add more chili-garlic sauce or a pinch of red pepper flakes.
• Make-Ahead Option: The broth can be prepared in advance and stored in the refrigerator for up to 3 days. Add the noodles and beef just before serving.
• Aromatic Boost: Toasting the five-spice powder in a dry pan for a minute or two before adding it to the broth can enhance its aroma and flavor. Be careful not to burn it.
• Herb Garnish Variety: In addition to scallions and cilantro, consider garnishing with Thai basil, mint, or bean sprouts for extra flavor and texture.

Serving & Storage Suggestions

Serve the pho hot, garnished generously with scallions and cilantro. Offer additional lime wedges and chili-garlic sauce on the side for those who want to customize their bowl.

Leftovers can be stored in the refrigerator for up to 2 days. Store the broth and noodles separately to prevent the noodles from becoming soggy. To reheat, bring the broth to a simmer on the stovetop or in the microwave. Add the noodles and beef and heat until warmed through. Fresh herbs should be added just before serving. Freezing is not recommended as it affects the texture of the noodles and beef.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	530.6 kcal	N/A
Calories from Fat	N/A	31%
Total Fat	18 g	27%
Saturated Fat	6.9 g	34%
Cholesterol	85 mg	28%
Sodium	1387.1 mg	57%
Total Carbohydrate	55.3 g	18%
Dietary Fiber	1.3 g	5%
Sugars	1.6 g	6%
Protein	36.8 g	73%

Variations & Substitutions

• Vegetarian Pho: Substitute vegetable broth for chicken broth and use tofu or mushrooms instead of beef.
• Spicy Pho: Add a Thai chili or two to the broth while it simmers for a spicier kick.
• Seafood Pho: Use shrimp or scallops instead of beef. Add them to the broth during the last minute of cooking.
• Gluten-Free Pho: Ensure that the fish sauce and chili-garlic sauce are gluten-free.
• Chicken Pho: Use thinly sliced chicken breast or thigh meat instead of beef.
• Beef Broth Boost: For a deeper beef flavor, use half beef broth and half chicken broth.

FAQs (Frequently Asked Questions)

Q: Can I use dried ginger instead of fresh?
A: While fresh ginger is preferred for its brighter flavor, you can use dried ground ginger as a substitute. Use about ¼ teaspoon of ground ginger for every 2-inch piece of fresh ginger.

Q: How can I make the broth clearer?
A: To achieve a clearer broth, simmer it gently rather than boiling vigorously. Skimming off any impurities that rise to the surface also helps.

Q: Can I use a different type of noodle?
A: While thick rice noodles are traditional for pho, you can experiment with other types of rice noodles or even glass noodles. Adjust the cooking time as needed.

Q: What’s the best way to slice the beef thinly?
A: Partially freezing the beef for about 30 minutes before slicing makes it much easier to cut it thinly and evenly. Use a sharp knife and slice against the grain.

Q: Can I add other vegetables to the pho?
A: Absolutely! Bean sprouts are a classic addition, but you can also add sliced onions, carrots, or mushrooms to the broth during the last few minutes of cooking.

Final Thoughts

This Vietnamese Beef Pho recipe, adapted from America’s Test Kitchen, provides a delicious and relatively quick way to enjoy a classic comfort food. Don’t be intimidated by the ingredient list; the process is straightforward and the result is a flavorful, satisfying meal. I encourage you to try this recipe and customize it to your liking with your favorite herbs and toppings. Share your creations and feedback – I’m eager to hear how you make this dish your own! Consider pairing it with a refreshing Vietnamese iced coffee (Ca Phe Sua Da) for a complete culinary experience. Enjoy!