Traditional pho can take DAYS to make from scratch, but Jet’s version is ready in only hours (and totallllly doesn’t skimp on any flavor!).
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Jet Tila shares his favorite go-to recipes and shops at his family’s grocery store.
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Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
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, large dice
Pinch kosher salt
2 whole cloves
2 whole 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 bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate 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 the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network
If there were one dish for the rest of my life (fortunately not!), it’d be Pho. 🍜
Pressure cooker gives you nice bone broth in 30 minutes.
Alittle plain jello would help build collagen
Jet Tila is my fav food network chef! Bobby flay is a close second. And yes I rate each of them above Gordon Ramsay, respectfully of course.
it takes 12 hours to make the broth not 30 minutes. The broth is traditionally made overnight.
I never thought about just adding chillies. I love chilly oil in my pho
This recipe was perfect with one exception. The Pho stock must be a base to make a larger amount of Pho stock because it only tasted right when I added a lot more water to it (about 2 more quarts) then it was perfect. If you eat the 1 quart as is, its super salty and strong, but if you add water… perfect, just like restaurant Pho
Thanks for the recipe. Just got back from Vietnam. Will give this a try. I ate this every day for a month. Love it..❤
RUPAUL coded
I would just like to point out that at 5:37 he mentions let the onion and garlic simmer however there was never any garlic on the cutting board or mentioned previously. Can someone verify if there is garlic in the broth or not typically with pho?