Beef Pho

Ingredients

yellow onionquartered

2 medium

beef brothlow-sodium

Veganvegetable broth

3 1/2 cup3 1/2 cup

chicken brothlow-sodium

Veganvegetable broth

3 1/2 cup3 1/2 cup

water

4 cup

fish sauce

Vegancoconut aminos

2 tbsp2 tbsp

gingerthinly sliced

2 inch piece

cinnamon stick

2

sugar

4 tsp

star anise pod

2

whole cloves

8

flat rice noodles

14 oz

beefvery thinly sliced, flat iron or flank steak

Veganextra-firm tofu pressed and thinly slicedpress first, sear briefly for color

16 oz28 oz

salt

to taste

bean sprouts

1 cup

cilantrochopped

1/2 cup

limecut 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.