How to Make Quick Vietnamese Beef Noodle Pho

thekitchn.com

Rodney Dowling

subheading: For the quick broth:

2 large onions

4-inch piece fresh ginger

2 (3-inch) whole cinnamon sticks

2 whole star anise

3 whole cloves

2 teaspoons whole coriander seeds

6 cups low-sodium beef broth

1 tablespoonsoy sauce (substitute tamari if making gluten-free)

1 tablespoon fish sauce

3 carrots, peeled and roughly chopped

subheading: To serve:

½ pound sirloin steak, round eye, or London broil

8 ouncesdried rice noodles (bahn pho, 1/16-, ⅛-, or 1/-4 inch wide)

3 scallions

1 chili pepper (Thai bird, serrano, or jalapeño)

1 to 2 limes

1 cup bean sprouts

1 cup fresh herbs (cilantro, basil, Thai basil, mint, or a mix)

Hot sauce, Sriracha, or hoisin sauce, to serve

subheading: Equipment:

Tongs

Baking sheet

2-quart (or larger) saucepan

Measuring cups and spoons

Chef's knife

Second saucepan for cooking the noodles

Directions at thekitchn.com

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