A fast, flavorful Vietnamese bowl with aromatic broth, tender slices, rice noodles, and fresh herbs.
# The Ingredients You'll Need:
→ Broth
01 - 8 cups low-sodium beef or chicken broth
02 - 1 small onion, peeled and halved
03 - 2-inch piece fresh ginger, sliced
04 - 3 whole star anise
05 - 1 cinnamon stick
06 - 3 whole cloves
07 - 1 tablespoon fish sauce
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sugar
10 - Salt, to taste
→ Noodles & Meat
11 - 10 ounces dried or fresh flat rice noodles (bánh phở)
12 - 10 ounces beef sirloin or eye round, thinly sliced (or chicken breast as alternative)
→ Garnishes
13 - 1 cup bean sprouts
14 - 1 small bunch fresh Thai basil
15 - 1 small bunch fresh cilantro
16 - 2 scallions, thinly sliced
17 - 1 small red chili, thinly sliced (optional)
18 - 1 lime, cut into wedges
19 - Hoisin sauce and Sriracha, for serving
# Step-by-Step Instructions:
01 - Combine broth, onion, ginger, star anise, cinnamon stick, and cloves in a large pot. Bring to a boil, reduce heat and simmer uncovered for 20 minutes.
02 - Add fish sauce, soy sauce, sugar, and salt to the pot. Simmer for an additional 5 minutes. Strain the broth to remove solids and return the clear broth to the pot. Keep warm over low heat.
03 - Prepare the rice noodles according to package instructions. Drain and divide evenly among four serving bowls.
04 - Place thin slices of beef or chicken atop the noodles in each bowl.
05 - Ladle the hot broth directly over the meat and noodles to cook the meat instantly.
06 - Top each bowl with bean sprouts, Thai basil, cilantro, scallions, and sliced chili. Serve with lime wedges, hoisin sauce, and Sriracha on the side.
