Beef Pho In Under 25 Minutes

Pho Ingredients

• 350 grams Store Bought Beef Stock make sure the box says it’s made from beef bones

• 80 grams Onion cut into ½ inch thick planks

• 20 grams Ginger cut into ½ inch thick planks

• 10 grams Sugar

• 10 grams Fish Sauce

• 1 gram MSG Powder

• 1 gram Whole Black Peppercorns

• 1 Whole Star Anise about 1 to 2 grams

• ½ Cinnamon Stick about 1 to 2 grams broken into small pieces

• 2 Whole Cloves about 1 to 2 grams

• 1 and ½ Gelatin Sheets. Platinum grade was used in the recipe, but other grades should have similar results

• 60 grams Pho Style Rice Noodles

• 6 oz/170 gram Beef Tenderloin Steak sliced thin

• Toppings Like: Jalapeño, Bean Sprouts, Cilantro, Thai Bird’s Eye Chilis, Red Long Peppers, Thin Sliced White or Red Onion, Sriracha, and Hoisin Sauce,

Pho Instructions

1. In a small frying pan, toast the black peppercorns, star anise, cinnamon stick pieces, and cloves until they’re fragrant and the peppercorns begin to pop. Then transfer the spices, sugar, MSG, and fish sauce into the carafe of a French press.

2. In a small frying pan, blow torch the onion and ginger planks until they’re nicely charred. Then transfer the onion and ginger into the carafe of a French press.

3. Heat the beef broth in a small saucepan until it comes to a simmer. Then, put the gelatin sheets in a bowl with enough cool water to completely cover them.

4. After the gelatin sheets have been soaking for about 3 - 4 minutes, remove them from the water, lightly squeeze out the excess water, and transfer them into the simmering beef broth. Whisk the gelatin into the broth until it’s fully incorporated.

5. Bring about 1 liter or 4 cups of water to a boil, and then pour it over the rice noodles. Cover the rice noodles and let them cook. After about 4 minutes, transfer the rice noodles to a colander, and lightly rinse them under cold running water to stop the cooking, or follow the manufactures instructions on the package the noodles came in.

6. Transfer the rice noodles to a large soup bowl, then start building your pho with your favorite toppings including the thinly sliced beef.

7. Bring the broth to a boil and then pour it over the aromatics spices and seasonings in the carafe of the French press. Let the broth infuse with the flavors in the French press.

8. After about 2 to 3 minutes, you can pour the broth back in the sauce pan and heat to a boil before pouring it over the beef in your bowl of Pho.

Quick, 25 Minute Beef Pho