2

20m

Prep

40m

Cook

60m

Total

2

Serves

Rice Noodles — flat

Beef Steak — sliced paper-thin, semi-frozen

Onion — halved

Ginger — halved lengthwise

Basil — Thai basil if you can find it

Lime — in wedges

Jalapeño — sliced

Char the onion and ginger cut-side down in a dry pan until blackened, 5 minutes — this is pho's signature smokiness.

Simmer the stock with the charred aromatics, star anise, and cinnamon for 30 minutes; strain and season with fish sauce.

Soak the noodles per the package; divide into deep bowls and lay the raw beef slices on top.

Pour the broth over at a full rolling boil — it cooks the beef in seconds. Serve with sprouts, basil, lime, and chili on the side.

💡

The tableside garnish plate isn't optional — pho is seasoned by the person eating it.

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

Match the weight of the dish — ask the AI Chef for a specific bottle.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

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Crusty bread or buttered rice

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A sharp green salad

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Roasted seasonal vegetables

Sweet

Salty

Sour

Bitter

Umami

Heat