How to Make Rare Steak Pho: A Delicious Vietnamese Classic

Pho is a beloved Vietnamese dish known for its aromatic broth and fresh ingredients. Rare Steak Pho, or “Pho Tai,” is a delightful variation featuring tender slices of rare beef cooked quickly in a hot, flavorful broth. This guide will walk you through making this delicious soup from scratch, perfect for impressing guests or enjoying a comforting meal.

Ingredients for Rare Steak Pho

For the Broth:

• 2 lbs beef bones (preferably with marrow)
• 1 lb beef brisket or chuck (for additional meatiness)
• 1 large onion, halved
• 4-inch piece of ginger, halved
• 4 cloves
• 2 star anise
• 1 cinnamon stick
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Water

For the Rare Steak:

• 8 oz beef sirloin or ribeye, thinly sliced against the grain (chilled for easier slicing)

For Serving:

• 1 package rice noodles (bánh phở)
• 1 cup fresh basil leaves
• 1 cup bean sprouts
• 1 lime, cut into wedges
• 1 jalapeño pepper, thinly sliced
• 1/4 cup hoisin sauce
• 1/4 cup sriracha sauce
• 1 small bunch cilantro, chopped (optional)
• 1 small bunch scallions, sliced (optional)

Instructions

1. Prepare the Broth

1. Blanch the Bones: Place beef bones in a large pot, cover with water, and bring to a boil. Boil for 5 minutes, then drain and rinse the bones to remove impurities. This helps to create a clearer broth.
2. Roast the Aromatics: On a baking sheet, place the onion and ginger cut-side down. Roast under a broiler or in a hot oven (about 450°F or 230°C) for 10 minutes, or until charred. This adds a depth of flavor to your broth.
3. Simmer the Broth: In a large pot, add the blanched bones, beef brisket, charred onion, and ginger. Cover with water and bring to a boil. Reduce the heat and simmer for at least 3 hours, skimming off any foam that rises to the top.
4. Add Spices: After 2 hours of simmering, add cloves, star anise, cinnamon stick, coriander seeds, fennel seeds, salt, fish sauce, and sugar. Continue to simmer for the remaining hour. Adjust the seasoning to taste.
5. Strain the Broth: Once the broth is done, remove the bones and meat. Strain the broth through a fine-mesh sieve into another pot to remove any solids and spices.

2. Prepare the Rare Steak

1. Slice the Beef: Ensure the beef sirloin or ribeye is very cold before slicing. Thinly slice the beef against the grain to ensure tenderness. Set aside.

3. Prepare the Rice Noodles

1. Cook the Noodles: Cook the rice noodles according to package instructions. Typically, this involves soaking them in hot water until tender. Drain and set aside.

4. Assemble the Pho

1. Prepare the Bowls: Divide the cooked rice noodles among serving bowls. Arrange a few slices of raw beef on top of the noodles.
2. Heat the Broth: Bring the broth to a rolling boil. Ladle the hot broth over the noodles and beef in each bowl. The hot broth will cook the thin slices of beef, giving you perfectly rare steak.
3. Garnish and Serve: Serve the Pho with fresh basil, bean sprouts, lime wedges, jalapeño slices, hoisin sauce, and sriracha sauce. Garnish with cilantro and scallions if desired.

Tips for the Perfect Rare Steak Pho

• Use Quality Beef: Opt for fresh, high-quality beef to ensure tender slices and rich flavor.
• Chill the Beef: Keeping the beef chilled makes it easier to slice thinly.
• Adjust Broth Flavor: Feel free to adjust the seasoning with additional fish sauce or sugar to suit your taste.

Conclusion

Making Rare Steak Pho at home is a rewarding experience that brings the flavors of Vietnam to your kitchen. With its fragrant broth, tender beef, and fresh garnishes, this dish is sure to become a favorite. Enjoy each bowl of this classic comfort food, and savor the taste of homemade Pho!