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.
Meanwhile, boil noodles or ramen until tender but still firm to bite. Drain and divide among bowls.
Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.
Serve with hoisin, sriracha and fish sauce (optional) for dipping meats.
I buy the meat already shaved but if you are slicing it thinly yourself, try this: partially freeze the meat, about 30 minutes in the freezer is all you need, to firm up the flesh. This makes it easier to slice thinly
Easy Beef Pho
Amount Per Serving (1 1/4 recipe)
Calories 602Calories from Fat 108
% Daily Value*
Saturated Fat 5g25%
Vitamin A 44IU1%
Vitamin C 3mg4%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 8µg8%
* (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.