Beef pho

By Spencer Watts
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  • 2 large onions, peeled & quartered
  • 10 centimeter piece ginger, halved lengthwise
  • 2835 milliliters beef broth
  • 1 cinnamon stick
  • 1/2 teaspoon (2.5 milliliters) star anise, ground
  • 1/4 teaspoon (1.25 milliliters) cloves, ground
  • 1-1/2 teaspoons (7.5 milliliters) coriander, ground
  • 1 tablespoon (15 milliliters) soy sauce
  • 1 tablespoon (15 milliliters) fish sauce


  • 227 gram sirloin steak
  • Salt and pepper
  • 1 package rice noodles (300 grams)


  • 3 green onions, sliced
  • 1 Thai chili, sliced
  • 2 limes, wedged
  • 2 cups (470 milliliters) bean sprouts
  • 1/3 cup (80 milliliters) Thai basil, torn
  • 1/3 cup (80 milliliters) cilantro, chopped
  • 1/3 cup (80 milliliters) mint, torn



  1. In a dry skillet on high heat, char the ginger and onions.
  2. In a large pot combine beef broth, onions, ginger, cinnamon stick, star anise, cloves, coriander, soy sauce, and fish sauce.
  3. Bring the broth to a boil, reduce heat and simmer over medium-high heat for fifteen minutes.
  4. Strain broth into another pot, discard solids, and continue to simmer the strained broth over medium-high heat.


  1. Heat a skillet on high heat. 
  2. Season the beef with salt and pepper, sear in the skillet until medium rare or to desired doneness, remove and rest for five minutes.
  3. In a large pot, boil water for noodles. Cook the rice noodles for about two minutes or until just starting to soften. Remove and strain.
  4. Slice beef into thin pieces.

To serve:

  1. Portion the noodles, steak, and Thai chili evenly into four large serving bowls. Pour hot broth over each, then garnish with sliced scallions.
  2. Assemble four small plates or top each bowl with basil, cilantro, mint, bean sprouts, and lime.

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