Easy Beef Pho
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Add some variety to your winter soup routine with this easy, hearty and flavorful Beef Pho!
A traditional Vietnamese dish, pho is commonly made of broth, rice noodles and thinly sliced meat, flavored with herbs and spices and topped with vegetables and sprouts, like peppers and bean sprouts!
Its hearty flavors are perfect for warming the belly and soul on a cold day. Now, classic pho calls for homemade bone broth, which can take up to 10 hours to make from scratch. Very few people have that amount of time to invest in dinner, so this recipe calls for a few simple shortcuts from Heinen’s that cut the total time down to an hour without sacrificing any flavor or authenticity.
Grab a pot and a spoon and let’s get cooking!
Why You’ll Love This Recipe
- It Uses Heinen’s CARE Certified Shaved Sirloin Steak. Shaved razor thin at Heinen’s state-of-the-art manufacturing facility, Heinen’s CARE Certified shaved sirloin steak is one of the time-saving shortcuts in this recipe. Traditional pho typically requires shaving beef by hand, but Heinen’s has already done that work. All you have to do is open the freezer-friendly airtight packaging and add the beef to the dish!
- It’s Ready in an Hour. Classic pho calls for a homemade broth, which can take hours upon hours to make. That’s just not practical on a busy weeknight. This easy pho recipe can be made in an hour thanks to Heinen’s organic beef culinary stock or bone broth.
- It’s Perfect for Cold Weather. Who doesn’t crave a bowl of soup on a cold day? With its fragrant, simmering broth, tender slices of beef and fresh herbs, this pho is a comforting Asian noodle soup that warms you from the inside out.
Easy Beef Pho
Servings: 2
Ingredients
For the Pho
- 0.6 lbs. Heinen’s CARE Certified shaved sirloin steak, cut into 2-3-inch-long pieces
- 32 oz. (4 cups) Heinen's organic beef culinary stock or bone broth
- 2 cups water
- 2 whole star anise
- 3 whole cloves
- 1 Heinen’s cinnamon stick
- ½ Tbsp. Heinen’s fennel seeds
- ½ Tbsp. Heinen’s coriander seeds
- 2-inch piece of fresh ginger, sliced
- ½ onion, sliced
- 1 Tbsp. Heinen’s organic light brown sugar
- 2 Tbsp. Red Boat fish sauce
- 2-2.1 oz. Ocean’s Halo organic rice noodle cakes
- Sea salt
- Hoisin sauce, for serving
- Sriracha, for serving
Toppings
- 1 cup bean sprouts
- 1 jalapeño, sliced
- Cilantro
- Lime wedges
Instructions
- In a skillet over medium heat, toast the star anise, cloves, cinnamon stick, fennel seeds and coriander seeds until fragrant, about 3-5 minutes, stirring continuously. Remove from the heat and let cool. Transfer to a spice bag or tea bag.
- In the same skillet, cook the ginger until charred, about 3-5 minutes on each side.
- In a large pot, add the beef broth, water, spice bag, onion, charred ginger, brown sugar and fish sauce. Bring to a boil. Gently simmer for 30 minutes. Taste and season with salt. Remove the spice bag and ginger from the soup.
- Add the noodles to the soup and cook until tender. Follow the package instructions for the cooking time. Remove the noodles from the soup and divide them into serving bowls.
- Add the shaved sirloin steak to the soup and let cook over medium heat. Add the steak pieces individually to prevent them from sticking together while cooking.
- Remove the shaved steak from the soup and add it to the serving bowls with the noodles.
- Divide the broth among the bowls and serve with hoisin sauce, sriracha and toppings.
