Jet Tila puts a fast spin on a Vietnamese traditional with this simple beef pho, made with sliced beef, rice noodles, herbs and a broth instilled with ginger, star anise and cinnamon.
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Quick Beef Pho
DISH THANKS TO JET TILA
Level: Easy
Total: 1 hr
Active: 20 minutes
Yield: Makes 2 big or 4 small bowls

Components

Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2" [5-cm] piece ginger, sliced into thin tiles
1/2 yellow onion, big dice
Pinch kosher salt
2 entire cloves
2 entire star anise
1 cinnamon stick

Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the predisposition
1/2 yellow onion, sliced up paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table

Instructions

Special devices: cheesecloth and butcher's twine for the satchel
For the Pho Stock: Include the beef base and 1 quart water to a 2-quart (1.9-L) pan and bring to a low boil. Include the fish sauce, sugar, ginger, onion and salt to the stock and minimize the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a pouch. Include the pouch to the broth and simmer for at least 30 minutes, but no greater than 45 minutes.

Around the thirty minutes mark, taste the broth to see that the spice flavors have been extracted, and change spices if necessary. Strain the aromatics and satchel from the broth, go back to a sauce pot, and reserve for assembly.

For the assembly: Bring the broth back to a simmer. In a different pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain pipes the excess water from the noodles and distribute the noodles between 4 bowls.

Leading each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in sufficient broth to cover the active ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

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Jet Tila's QUICK Beef Pho Ready Jet Cook|Food Network

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