Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving Calories 359 Total Fat 4 grams Saturated Fat 2 grams Cholesterol 36 milligrams Sodium 1782 milligrams Carbohydrates 61 grams Dietary Fiber 3 grams Sugar 7 grams Protein 19 grams

Total: 1 hr
Active: 20 min

Craving authentic pho without the all-day simmer? This speedy version delivers bold flavors in just one hour using easy-to-find ingredientsperfect for busy weeknights. Pro tip: Grab pre-sliced beef from Asian markets for effortless thin cuts ideal for shabu shabu or sukiyaki!

Pho Stock:

2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2" [5-cm]) piece ginger, sliced into thin rounds
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick

Assembly:

1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table

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Special equipment:

cheesecloth and butcher's twine for the satchel

For the Pho Stock: Place the beef base and 1 quart water in a 2-quart (1.9-L) saucepan and bring to a gentle boil. Add the fish sauce, sugar, ginger, onion, and salt to the stock, then reduce the heat to a simmer. Wrap the cloves, star anise, and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30-minute mark, taste the broth to check that the spice flavors have infused, and adjust seasonings if needed. Strain the aromatics and satchel from the broth, return it to a saucepot, and set aside for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and divide them among 4 bowls.
Top each bowl with sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions, and onion, or as each person prefers. Ladle enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.