Beef Pho

Ingredients

yellow onion quartered

6 medium

beef broth low-sodium

10 1/2 cup

chicken broth low-sodium

10 1/2 cup

water

12 cup

fish sauce

6 tbsp

ginger thinly sliced

6 inch piece

cinnamon stick

6

sugar

12 tsp

star anise pod

6

whole cloves

24

flat rice noodles

42 oz

beef very thinly sliced, flat iron or flank steak

48 oz

salt to taste

to taste

bean sprouts

3 cup

cilantro chopped

1 1/2 cup

lime cut into wedges

as needed

hoisin sauce

for serving

sriracha

for serving

Method

1. 01Thinly slice one onion quarter; set aside for serving.
2. 02In a large pot, bring remaining 3 onion quarters, beef broth, chicken broth, water, fish sauce, ginger, cinnamon stick, sugar, star anise, and cloves to a boil. Reduce heat to medium-low and simmer uncovered for 30 minutes.30 min
3. 03Bring a large pot of water to a boil. Off heat, add noodles and let sit, stirring occasionally, until soft and pliable but not tender, 5 to 10 minutes. Drain and rinse with cold water.10 min
4. 04Strain broth through a fine mesh strainer over a bowl, discarding solids. Pour clear broth back into pot.
5. 05Bring broth to a boil and add noodles. Cook until just tender, 30 seconds to 1 minute. Using tongs, lift noodles and divide into bowls.
6. 06Reduce heat to a simmer and add sliced beef to broth. Simmer until no longer pink, about 1 minute.
7. 07Remove beef with a slotted spoon and divide between bowls. Taste broth and adjust seasoning with salt if needed.
8. 08Ladle broth over noodles and beef. Top each bowl with reserved sliced onions, bean sprouts, and cilantro. Serve with lime wedges, hoisin, and sriracha on the side.