After you read The Pho Cookbook, if your brain is primed for a steamy bowl of beef pho, learn how to make a quick and non-fussy version of Vietnamese beef.
Quick beef pho
Takes about 40 minutes
When a fast beef pho is in order, try this recipe. To let pho aromatics and spices shine, mix beef and chicken broth. The combination creates a lighter, appropriate canvas for painting a pho profile. Broths that taste like beef or chicken and not much else work best.
Thinly sliced roast beef sold at deli counters is fabulously convenient, and because it’s minimally seasoned, it plays well with the pho flavors. Leftover cooked steak is terrific, too.
3/4-inch (2 cm) section ginger
2 medium-large green onions
1 star anise (8 robust points total)
1 1/2 inches (3.75 cm) cinnamon stick
1 or 2 whole cloves
1 3/4 to 2 cups (420-480 ml) low-sodium beef broth
1 3/4 to 2 cups (420-480 ml) low-sodium chicken broth
2 cups (480 ml) water
About 1/2 tsp fine sea salt
5 oz. (150 g) dried narrow flat rice noodles
4 to 5 oz. (115-150 g) very thinly sliced roast beef or cooked steak
2 to 3 tsp fish sauce
About 1/2 tsp organic sugar, or 1 tsp maple syrup (optional)
2 Tbsp chopped fresh cilantro, leafy tops only
Photo: PoppyB/Getty Images
Via : avclub