Pho Cafe's Steak Pho
Quick Vietnamese pho with tender sirloin steak that cooks in the hot broth. Aromatic, satisfying, and ready faster than traditional slow-cooked versions.
Contains Allergens
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Why you'll love it
Phở Tái is the quick-cooking version of Vietnam's beloved noodle soup, featuring thinly sliced rare beef that cooks instantly in the piping hot broth. This version is perfect for weeknight dinners when you crave authentic pho but don't have hours to simmer beef bones. The steak remains tender and pink, creating a beautiful presentation.
About the original
At Pho restaurants across the UK, steak pho (Phở Tái) is one of the most popular choices. The raw steak is placed in the bowl and the boiling broth is poured over it, cooking the meat to perfect medium-rare. This technique preserves the tenderness of quality beef while infusing it with the aromatic broth.
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Ingredients
For the Broth
- 2 l Beef Stock
- 2 piece White Onion — halved
- 8 cm Fresh Ginger — sliced
- 4 piece Star Anise
- 1 stick Cinnamon Stick
- 6 piece Whole Cloves
- 1 tsp Coriander Seeds
- 4 tbsp Fish Sauce
For Serving
- 400 g Beef Sirloin Steak — very thinly sliced
- 400 g Fresh Pho Noodles
- 200 g Bean Sprouts
- 1 bunch Thai Basil
- 1 bunch Fresh Cilantro
- 1 bunch Fresh Mint
- 4 piece Spring Onions — sliced
Method
Char the onions and ginger over an open flame until lightly blackened (5-7 minutes). Toast the spices in a dry pan for 2-3 minutes until fragrant.
In a large pot, add beef stock, charred onions and ginger, and toasted spices. Bring to boil, then reduce heat and simmer gently for 35-40 minutes.
Strain the broth through a fine-mesh sieve. Season with fish sauce to taste. Keep at a rolling boil.
Prepare the steak: Place beef in the freezer for 15 minutes to firm up, then slice paper-thin against the grain. This ensures it cooks quickly and stays tender.
Cook the noodles according to package instructions. Drain well and divide among 4 large bowls.
Arrange the raw steak slices on top of the noodles in each bowl. Ladle the piping hot broth over the steak - the heat will cook it to medium-rare immediately.
Serve immediately with bean sprouts, fresh herbs, spring onions, lime wedges, and sriracha.
Tips & Variations
- Freeze the steak for 15-20 minutes before slicing to make paper-thin cuts easier.
- The broth must be at a rolling boil when you pour it over the raw steak to cook it properly.
- Use sirloin, ribeye, or rump steak - avoid tough cuts.
- Make the broth ahead and freeze it for quick weeknight pho anytime.
FAQs
- Is it safe to eat the beef rare in pho?
- Yes! The boiling broth cooks the paper-thin steak slices to medium-rare when poured over them. If you prefer well-done beef, swirl the slices in the hot broth for 30 seconds before eating.
- Can I make the broth more flavourful?
- For a richer broth, add 500g beef bones and simmer for 2-3 hours. You can also add a splash of soy sauce or a pinch of sugar to balance the flavours.
Nutrition (per serving)
| Calories | 445 kcal |
|---|---|
| Protein | 38 g |
| Fat | 14 g |
| Carbs | 42 g |
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