Chestnut Free One-Pot Beef Pho-Style Noodles
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Learn more →Ingredients
4 servings
For the broth
- 1 large yellow onion, halved
- 1 piece (3 inches) fresh ginger, halved lengthwise
- 3 whole star anise
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp coriander seeds
- 8 cups low-sodium beef broth
- 2 tbsp fish sauce
- 1 tsp sugar
- 1 tsp salt, plus more to taste
For the noodles
- 8 oz dried flat rice noodles (banh pho, about ¼-inch wide)
For the beef
- 12 oz beef sirloin or eye of round, very thinly sliced against the grain
For serving
- 2 cups bean sprouts
- 1 cup fresh thai basil leaves
- 1 lime, cut into wedges
- 2 fresh red or green chiles, thinly sliced (optional)
- hoisin sauce, for serving (optional)
- sriracha, for serving (optional)
Instructions
- 1
Set the oven broiler to high. Place the onion halves and ginger cut-side up on a foil-lined baking sheet and broil 4–5 inches from the element for 8–10 minutes, until the cut surfaces are deeply charred and blackened in spots. Remove and set aside.
- 2
In a large (at least 6-quart) pot over medium heat, toast the star anise, cinnamon stick, cloves, and coriander seeds, stirring frequently, for 2–3 minutes until fragrant and lightly darkened — watch closely, as the spices can scorch quickly.
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