Today, I would like to share a fast and easy way to make beef pho. I believe that not everyone wants to spend a full day for cooking, especially daily workers. After shifts, you feel exauted and hungrey but you do not want to order fast and junck food. This recipe would help you. Also, you coud find all ingredients locally. 

Pho Stock

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 

Cooking Steps: 

1. Pho Stock: Pour 1 piece of Bun Bo Hue spices into 500 ml of water, boil the pork and cook for 2-3 minutes. Add Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Around 5 mins, taste the broth to check the recipe flavour. 

2. 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.   

3. 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.