- 2 tbsp oil
- 2 cloves garlic
- 4 scallions, sliced
- ½ tsp cinnamon
- 1 tsp ginger
- ¼ tsp cloves
- ½ tsp cardamom (optional)
- ½ tsp coriander (optional)
- 1 tbsp packed brown sugar
- Salt & black pepper to taste
- 32 oz beef broth + 3 cups water
- 3 tbsp soy sauce
- ½ tsp Sriracha
- Splash of fish sauce (optional, but traditional)
- 8-12 oz beef, cut into thin bite-size pieces*
- 8-10 oz rice noodles, broken into 4″ pieces*
- Garnishes (see below)
Saute garlic and onion until soft. Add spices and sugar; when incorporated, stir in broth and sauces and scrape the bottom of the pan to incorporate the “brown bits.” Heat to boiling; reduce heat to medium and add beef. When beef is done, serve over cooked noodles (or add noodles during the last 15 minutes of cooking). Garnish with cilantro, fresh lime juice, chili garlic paste, fresh basil leaves, and bean sprouts if desired.
This can also be successfully made in a slow cooker; add all ingredients and cook on low for 8-10 hours or high for 4-8, adding noodles during the last 30 minutes.
I’ve also adapted it for Instant Pot, eliminating the 3 cups of water and cooking on high pressure for 15 minutes, letting it sit for 10 minutes before releasing, then adding the noodles and cooking for 3 more minutes.
*(This is a perfect opportunity to use leftover steak, although traditional pho uses raw meat that cooks in the broth.)
(You can also use shiritaki noodles, which do not require cooking; just rinse well and add 5 minutes before serving to allow them to warm in the broth.)