Beef Pho Bo Tai
A lighter, quicker Vietnamese pho with raw beef that cooks in the boiling broth — perfect weeknight version.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
easy
Cuisine
Asian
gluten-free
Ingredients
300gbeef sirloin, very thinly sliced and frozen briefly for easy slicing
1Lgood quality beef stock
200gflat rice noodles
2star anise
1cinnamon stick
3cmfresh ginger, charred
2 tbspfish sauce
1 tspsugar
100gbean sprouts
1 handfulfresh Thai basil
1 handfulfresh coriander
2limes, cut in wedges
2red chillis, sliced
Instructions
1
Simmer stock with star anise, cinnamon and charred ginger 20 minutes.
2
Strain broth and season with fish sauce and sugar.
3
Soak noodles in hot water until soft, drain and divide between bowls.
4
Lay raw beef slices over noodles.
5
Bring broth to a rolling boil.
6
Ladle boiling broth over beef — it will cook the beef instantly.
7
Serve with bean sprouts, herbs, chilli and lime on the side.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
270
Protein
24.6g
Fat
9g
Carbs
25g
Fiber
4g
Sodium
629mg
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★★★★★
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