Quick Beef Pho

Name: Quick Beef Pho
Total time: 7200 s
Yield: Serves 5 servings
Ingredients: 2.2 lbs beef brisket or shank (1 kg); 1 large onion; 5.3 oz shallots (150 g); 1 large piece of ginger; 1 tsp white peppercorns (5 g); 1/4 cup fish sauce (60 g); 1/4 cup seasoning powder (60 g); 1 tbsp rock sugar (15 g); 12 3/4 cups water (3 liters); Some chopped scallions and cilantro

Tu Anh @cook_tuanh

Pho is a dish that usually takes a lot of effort, especially when simmering beef bones for a long time. The spice packet must be measured carefully or it can be overpowering. For an even better taste, people often add dried sea worms, which are hard to find and expensive. If you’re not too particular but still want a quick bowl of pho with delicious flavor, try this method!

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Ingredients

2 hours

Serves 5 servings

2.2 lbsbeef brisket or shank (1 kg)
1large onion
5.3 ozshallots (150 g)
1large piece of ginger
1 tspwhite peppercorns (5 g)
1/4 cupfish sauce (60 g)
1/4 cupseasoning powder (60 g)
1 tbsprock sugar (15 g)
12 3/4 cupswater (3 liters)
Some chopped scallions and cilantro

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Steps

2 hours

1

Rinse the beef thoroughly, then soak it in water with 1 tablespoon vinegar for 15 minutes.
2

Place the beef in a pot, cover with water, add 1 tablespoon salt and 1 tablespoon vinegar, and bring to a boil to remove impurities. After 5 minutes of boiling, remove the pot from heat and rinse the beef well.
3

Roast the onion, shallots, and ginger until golden. Toast the white peppercorns until fragrant.
4

Peel the roasted onion, shallots, and ginger.
5

Pour 12 3/4 cups water (3 liters) into a pot. Add the cleaned beef, roasted onion, shallots, ginger, and peppercorns. When the pot comes to a boil, reduce to a simmer, leave uncovered, and let it gently simmer. Skim off any foam to keep the broth clear.
6

After 15 minutes, add the seasoning mixture: fish sauce, seasoning powder, and rock sugar.
7

From the time it boils, after 1 hour and 30 minutes, remove the beef and let it cool.
8

Remove the onion, shallots, ginger, and peppercorns from the broth. Add more water to the pot to bring it back up to 12 3/4 cups (3 liters), as some will have evaporated during cooking. Adjust seasoning if needed—add more if it's bland or a little water if it's too salty. The broth should be flavorful since it will be poured over the noodles.
9

When serving, bring the broth to a rolling boil, then ladle it over a bowl of rice noodles, sliced beef, and a sprinkle of scallions and cilantro.