Quick Beef Brisket Pho
Ready in Minutes! Savory Beef Brisket Pho with Quick-Pickled Onions Using Store-Bought Broth
Making authentic-tasting pho at home is surprisingly easy, especially when you use a good quality store-bought broth! This recipe focuses on a simple yet incredibly delicious beef brisket pho, elevated by a sweet and tangy quick-pickled onion garnish. It’s a hearty and satisfying meal that comes together quickly, perfect for a weeknight dinner or a comforting lunch.
Pho Ingredients- 200g Rice noodles
- 200g Beef brisket slices (thinly sliced)
- 1 handful Bean sprouts (approx. 50g)
- Store-bought Pho broth (follow package instructions for quantity and water)
- Water (as per broth package instructions)
Essential Quick-Pickled Onion Ingredients- 1 medium Onion
- 5 Tbsp Vinegar (apple cider or rice vinegar recommended)
- 5 Tbsp Sugar (granulated or brown sugar)
- 100ml Warm water (about 1/2 cup)
- 1/2 tsp Salt
- 1 medium Onion
- 5 Tbsp Vinegar (apple cider or rice vinegar recommended)
- 5 Tbsp Sugar (granulated or brown sugar)
- 100ml Warm water (about 1/2 cup)
- 1/2 tsp Salt
Cooking Instructions
Step 1
Prepare all your ingredients. Thinly slice the onion for pickling, wash the bean sprouts and drain them, and lightly pat the beef brisket slices with a paper towel to remove excess moisture.
Step 2
Soak the rice noodles in cool water for about 10-15 minutes before cooking. This step helps prevent the noodles from sticking together and ensures a pleasantly chewy texture once cooked.
Step 3
Prepare the warm water for the pickled onion dressing. You can use warm water from your tap or gently heat some regular water. The water should be warm, not boiling – just hot enough to help the onions soften and absorb the dressing quickly.
Step 4
Slice the onion as thinly as possible, keeping the rings intact. The thinner the slices, the better they’ll absorb the pickling liquid and the more pleasant the texture. If slicing thinly is difficult, you can halve the onion and then slice it into thin half-moons. In a bowl, combine the warm water with the vinegar, sugar, and salt, stirring until the sugar and salt are dissolved. Add the thinly sliced onions to this pickling liquid. Ensure the onions are mostly submerged. They only need to pickle while you prepare the rest of the pho.
Step 5
Bring the store-bought pho broth to a boil according to the package directions. Add the powdered seasoning or broth concentrate to the specified amount of water and bring it to a rolling boil.
Step 6
Once the broth is boiling, add the soaked rice noodles. Cook for about 1-2 minutes, stirring gently to prevent them from clumping. (Tip: For larger portions, it’s often best to cook the noodles separately and add them to the broth in individual bowls. However, for smaller servings, cooking them directly in the broth works perfectly fine.)
Step 7
As soon as the noodles are tender, add the beef brisket slices to the pot. Cook for just 30 seconds to 1 minute, or until the beef is no longer pink. Be careful not to overcook the brisket, as it can become tough.
Step 8
Turn off the heat. Ladle the hot broth and noodles into serving bowls. Top with the freshly blanched bean sprouts and the drained quick-pickled onions. Your delicious beef brisket pho is now ready to enjoy! For an extra layer of flavor, consider adding fresh cilantro or a squeeze of lime.
