Faux Pho

From the kitchen of Carly

A streamlined pho that skips the overnight broth, building deep spice from star anise, cinnamon, and ginger in minutes. Silky mushrooms and tender beef swim in aromatic broth over ramen. Comforting without the commitment.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 teaspoon vegetable oil
  • 11/2 small onion
  • 14 garlic cloves, crushed
  • 11 3x1" piece peeled ginger
  • 12 1/2 cups low-salt beef broth
  • 11 whole star anise
  • 11 3"-4" cinnamon stick
  • 14 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
  • 11 scallion, thinly sliced
  • 1Kosher salt
  • 12 packages instant ramen (preferably not fried; noodles only)
  • 11 1/4-1/2-pound piece beef eye round, sliced crosswise 1/8" thick
  • 1Bean sprouts
  • 1basil leaves
  • 1and thinly sliced serrano chiles

Instructions

  1. Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.

  2. Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.

  3. Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.

  4. Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.