Quick Beef Pho Recipe by Tu Anh
Cooking Instructions 2 hours 1 Rinse the beef thoroughly, then soak it in water with 1 tablespoon vinegar for 15 minutes. 2 Place the beef in a pot, cover with water, add 1 tablespoon salt and 1 tablespoon vinegar, and bring to a boil to remove impurities. After 5 minutes of boiling, remove the pot from heat and rinse the beef well. 3 Roast the onion, shallots, and ginger until golden. Toast the white peppercorns until fragrant. 4 Peel the roasted onion, shallots, and ginger. 5 Pour 12 3/4 cups water (3 liters) into a pot. Add the cleaned beef, roasted onion, shallots, ginger, and peppercorns. When the pot comes to a boil, reduce to a simmer, leave uncovered, and let it gently simmer. Skim off any foam to keep the broth clear. 6 After 15 minutes, add the seasoning mixture: fish sauce, seasoning powder, and rock sugar. 7 From the time it boils, after 1 hour and 30 minutes, remove the beef and let it cool. 8 Remove the onion, shallots, ginger, and peppercorns from the broth. Add more water to the pot to bring it back up to 12 3/4 cups (3 liters), as some will have evaporated during cooking. Adjust seasoning if needed—add more if it's bland or a little water if it's too salty. The broth should be flavorful since it will be poured over the noodles. 9 When serving, bring the broth to a rolling boil, then ladle it over a bowl of rice noodles, sliced beef, and a sprinkle of scallions and cilantro. 1 Rinse the beef thoroughly, then soak it in water with 1 tablespoon vinegar for 15 minutes. 1 Rinse the beef thoroughly, then soak it in water with 1 tablespoon vinegar for 15 minutes. 2 Place the beef in a pot, cover with water, add 1 tablespoon salt and 1 tablespoon vinegar, and bring to a boil to remove impurities. After 5 minutes of boiling, remove the pot from heat and rinse the beef well. 2 Place the beef in a pot, cover with water, add 1 tablespoon salt and 1 tablespoon vinegar, and bring to a boil to remove impurities. After 5 minutes of boiling, remove the pot from heat and rinse the beef well. 3 Roast the onion, shallots, and ginger until golden. Toast the white peppercorns until fragrant. 3 Roast the onion, shallots, and ginger until golden. Toast the white peppercorns until fragrant. 4 Peel the roasted onion, shallots, and ginger. 4 Peel the roasted onion, shallots, and ginger. 5 Pour 12 3/4 cups water (3 liters) into a pot. Add the cleaned beef, roasted onion, shallots, ginger, and peppercorns. When the pot comes to a boil, reduce to a simmer, leave uncovered, and let it gently simmer. Skim off any foam to keep the broth clear. 5 Pour 12 3/4 cups water (3 liters) into a pot. Add the cleaned beef, roasted onion, shallots, ginger, and peppercorns. When the pot comes to a boil, reduce to a simmer, leave uncovered, and let it gently simmer. Skim off any foam to keep the broth clear. 6 After 15 minutes, add the seasoning mixture: fish sauce, seasoning powder, and rock sugar. 6 After 15 minutes, add the seasoning mixture: fish sauce, seasoning powder, and rock sugar. 7 From the time it boils, after 1 hour and 30 minutes, remove the beef and let it cool. 7 From the time it boils, after 1 hour and 30 minutes, remove the beef and let it cool. 8 Remove the onion, shallots, ginger, and peppercorns from the broth. Add more water to the pot to bring it back up to 12 3/4 cups (3 liters), as some will have evaporated during cooking. Adjust seasoning if needed—add more if it's bland or a little water if it's too salty. The broth should be flavorful since it will be poured over the noodles. 8 Remove the onion, shallots, ginger, and peppercorns from the broth. Add more water to the pot to bring it back up to 12 3/4 cups (3 liters), as some will have evaporated during cooking. Adjust seasoning if needed—add more if it's bland or a little water if it's too salty. The broth should be flavorful since it will be poured over the noodles. 9 When serving, bring the broth to a rolling boil, then ladle it over a bowl of rice noodles, sliced beef, and a sprinkle of scallions and cilantro. 9 When serving, bring the broth to a rolling boil, then ladle it over a bowl of rice noodles, sliced beef, and a sprinkle of scallions and cilantro. 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