I wrote this recipe for fast pho because you don’t always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered.Slicing beef paper thin can be a pain. If you live by a Japanese or Chinese market, they always stock paper thin meats for shabu shabu or sukiyaki.
For the Stock:
1Add the water and beef base to a 2-quart saucepan and bring to a boil. Add the ginger, onion, fish sauce and sugar to the stock and reduce to a simmer. Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and tie it into a bundle. Let the bundle simmer in the broth for no more than 45 minutes. Stir in the salt and check seasonings. Strain and reserve.
1Distribute the noodles between four bowls. Top with some sliced beef, onion, scallions, bean sprouts, basil and jalapenos. Bring broth to a simmer and ladle in enough to cover the ingredients in the bowl. Garnish with lime wedge. I like to serve pho with sriracha and hoisin sauce.
For the Stock:
1 quart(960ml) water
2 tbsp(30 g) beef bouillon or base
1 two-inch piece ginger, sliced into thin tiles
1/2 onion, sliced thin
1 tbsp(15g) Vietnamese fish sauce
1 tbsp(15g) white sugar
2 whole star anise
2 whole cloves
1 cinnamon stick
Pinch kosher salt
1/2 lbs(240 g) beef strip loin or fillet, shaved thin
1/2 lb(240 g) rice stick noodles cooked, rinsed and drained