Quick & Easy Pho

Make the Aromatic Broth

Prepare the Rice Noodles

Notes: This step can be done while the broth is simmering.

Ingredients

7 oz flat rice noodles

Instructions

Bring a large pot of water to a boil.

Off the heat, add the noodles. Let sit, stirring regularly to prevent sticking, until the noodles are soft and pliable but still not tender, 5 to 10 minutes.

Drain and rinse well with cold water. Set aside.

Finish the Broth and Cook Noodles

Notes: You can use a fine mesh spider to fish out the solids instead of straining the entire pot of broth.

Instructions

Over a large bowl, strain the broth through a fine mesh strainer. Discard the solids and pour the clear broth back into the pot.

Bring the broth to a boil and add the prepared noodles; cook until the noodles are just tender, 30 seconds to 1 minute.

Using tongs or a spider, lift the noodles from the pot and divide evenly into bowls.

Cook the Beef and Assemble

Ingredients

8 oz very thinly sliced beef, such as flat iron or flank steak

Salt, to taste

Instructions

Reduce the heat to a simmer and add the sliced beef to the broth; let simmer until no longer pink, about 1 minute.

Using a slotted spoon or spider, remove the beef from the broth and divide between the bowls.

Taste the broth and adjust the seasoning with salt, if necessary.

Ladle the broth over the noodles and beef.

Garnish and Serve

Ingredients

Instructions

Top each bowl with the reserved thinly sliced onions, bean sprouts, and cilantro (you may not need all of the onions).

Pass the lime wedges, hoisin, and sriracha at the table.