Quick Pho (Vietnamese Beef Noodle Soup)

  • 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 OR 8 oz fresh mushrooms, sliced
  • 8-10 oz rice or Udon noodles, broken into 4″ pieces
  • Cilantro (for garnish)
  • Fresh lime juice (for garnish)

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 or mushrooms. When beef is done, serve over cooked noodles (or add noodles during the last 15 minutes of cooking). Garnish with cilantro and fresh lime juice 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.

*(This is a perfect opportunity to use leftover steak, although traditional pho uses raw meat that cooks in the broth.)

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