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Quick Vietnamese Beef Noodle Pho

kept byDAPHNE
recipe byThe Kitchn

Make-ahead moments: The broth can be prepared and kept refrigerated for 5 days or frozen for up to 3 months. The beef can be sliced and kept refrigerated for several hours (no longer than 24 hours). The noodles can be prepared, tossed with a bit of neutral-tasting oil, and kept refrigerated for up to a day before serving. The toppings can also be prepped up to a day ahead and kept refrigerated until serving.
Storing leftovers: Leftover noodles stored in broth will ultimately absorb all the broth and become gummy. If you have leftovers, store the noodles, the broth, the beef, and the toppings in separate containers. Raw slices of beef will keep for a day or two; they can also be quickly cooked in hot broth and then kept refrigerated for up to 5 days. When reheating, assemble the noodles, beef, and broth in a bowl and microwave; top with garnishes before serving.


For the quick broth:
2 large onions
4-inch piece fresh ginger
2 (3-inch) whole cinnamon sticks
2 whole star anise
3 whole cloves
2 teaspoons whole coriander seeds
6 cups low-sodium beef broth
1 tablespoon soy sauce (substitute tamari if making gluten-free)
1 tablespoon fish sauce
3 carrots, peeled and roughly chopped

To serve:
1/2 pound sirloin steak, round eye, or London broil
1 pound dried rice noodles (bahn pho, 1/16-, 1/8-, or 1/-4 inch wide)
3 scallions
1 chili pepper (Thai bird, serrano, or jalapeño)
1 to 2 limes
1 cup bean sprouts
1 cup fresh herbs (cilantro, basil, Thai basil, mint, or a mix)
Hot sauce, Sriracha, or hoisin sauce, to serve



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