Beef up Your Meal Game with Quick and Delicious Pho
WHAT YOU’LL NEED TO MAKE QUICK BEEF PHO
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Slice one of the onion quarters as thin as possible; set aside.
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In a large pot, combine the remaining 3 onion quarters, beef broth, chicken broth, water, fish sauce, ginger, cinnamon, sugar, star anise, and cloves.
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Bring to a boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
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Meanwhile, 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.
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Drain and rinse well with cold water. Set aside.
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Over a large bowl, strain the broth through a fine mesh strainer. Discard the solids and pour the clear broth back into the pot. (Alternatively, you can use a fine mesh spider to fish out the solids.)
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Bring the broth to a boil.
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Add the noodles and cook until just tender, 30 seconds to 1 minute.
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Using tongs or a spider, lift the noodles from the pot and divide evenly into bowls.
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Reduce the heat to a simmer and add the sliced beef to the broth; let simmer until no longer pink, about 1 minute.
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Using a slotted spoon or spider, remove the beef from the broth and divide between the bowls. Ladle the broth over the noodles and beef.
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Top each bowl with the reserved thinly sliced onions, bean sprouts, and cilantro. Pass lime wedges, hoisin, and sriracha at the table.