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Fast Pho with Tea Broth

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Makes 4 servings 1x

Time 30 minutes

INGREDIENT SUBSTITUTION Instead of a sweet onion, try scallions, red onions, shallots, or the white part of a leek

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Ingredients

  • 2 tablespoons good-quality vegetable oil
  • 1 pound boneless sirloin, flank, or rib-eye steak
  • Salt and pepper
  • 1 tablespoon Chinese five-spice powder, or more to taste
  • 3 black tea bags
  • One 2-inch piece fresh ginger, sliced
  • 1/3 cup soy sauce or fish sauce, or more as needed
  • 10 ounces dried rice vermicelli noodles
  • 1 sweet onion (like Vidalia), halved and sliced
  • 2 cups fresh herb sprigs (like cilantro, mint, or basil)
  • 2 cups bean sprouts
  • 2 fresh hot red or green chiles, sliced
  • Lime wedges

Instructions

  1. Put the oil in a large pot over medium-high heat. When it’s hot, add the steak, sprinkle with salt and pepper, and cook, turning as necessary, until well browned on all sides but still rare in the middle, 5 to 8 minutes total. Transfer the steak to a plate to rest.
  2. Add the five-spice powder to the pot and cook until fragrant, less than 1 minute. Add 10 cups of water and bring to a boil, scraping up any browned bits from the bottom. When the mixture boils, add the tea bags and ginger. Turn off the heat and let steep for 5 to 7 minutes. Remove and discard the tea and ginger. Add the soy sauce and sprinkle with salt and pepper. Taste and adjust the seasoning.
  3. Return the stock to a gentle boil. Add the noodles and cook, stirring occasionally, until almost tender, 2 to 3 minutes. Slice the steak against the grain as thinly as you can manage. Add the sliced steak, any accumulated juices, and onion to the stock and turn off the heat.
  4. Taste and adjust the seasoning of the stock again, adding more soy sauce or spices if you like. Divide the noodles, steak, and broth evenly among 4 bowls and serve right away, passing the herbs, bean sprouts, chiles, and limes at the table.

— Recipe from Dinner for Everyone