This is an easy version of pho that can be made for a weeknight dinner
For the quick broth:
1 Large Onions
1 Piece Fresh Ginger (2-inch)
1 Whole Cinnamon Stick (3-inch)
1 Whole Star Anise
2 Whole Cloves
1 Teaspoon Whole Coriander Seeds
4 Cups Beef Broth
1 Tablespoon Tamari Soy Sauce
1 Tablespoon Coconut Aminos
1 Teaspoon Sea Salt
1/2 Chili, sliced thin
1-2 Kafir Lime Leaves (optional)
1 1/2 Carrots, peeled and roughly chopped
To serve:
1/2 Pound Sirloin Steak, round eye, or London broil
1/4 Pound Dry Thin Rice Noodles
2 Scallions, sliced thin
1/2 Chili Pepper (Thai bird, serrano, or jalapeño), sliced paper thin with a hand-held mandoline
1 Lime, quartered
1/2 Cup Bean or Pea Sprouts
1/2 Cup Fresh Herbs (cilantro, basil, Thai basil, mint, or a mix)
- Peel the onion and cut it into quarters through the root. Peel the ginger and slice it into quarters down its length.
- Char the onions and ginger on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces show charred spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits.
- Place the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry Krona Multi Pot and dry-roast over medium-low heat for 1 to 2 minutes, until toasty and very fragrant. Stir frequently to prevent the spices from scorching.
- Add the charred onions and ginger, broth, tamari, coconut aminos, salt, chili, lime leaves and chopped carrots to the Multi Pot.
- Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering (using the SimmerMat to maintain a low, steady heat) for 30 minutes to give time for all the spices and aromatics to infuse in the broth.
- While the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.
- Put rice noodles in a heat-proof bowl and pour in very hot (almost boiling) water to cover. Cover the bowl with a silicone lid and let sit for about 10-15 minutes while you finish the soup.
- Remove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.
- Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Cut the herbs with the Herb Scissors. Arrange all the toppings on a serving dish and place it on the table.
- Divide the noodles between serving bowls and top with several slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.
- Pour the steaming broth through the fine holes of the Multi Pot into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.
- Serve the pho at the table and let each person top their bowl as they like.
Char the onions and toast the spices for a deeper flavor
