Easy pho recipe for a weeknight

For an easy weeknight pho, simmer store-bought beef or chicken broth for 30 to 45 minutes with charred onion, charred ginger and toasted whole spices, then season it with fish sauce and pour it over rice noodles and thinly sliced meat. You get much of pho's signature aroma in about an hour, without a day at the stove.

This is a shortcut, not a substitute for a slow-simmered broth, but it is a satisfying bowl on a Tuesday night.

What makes the shortcut work?

Long-simmered pho gets its body from bones and its aroma from charred aromatics and spices. Store-bought broth already provides some body, so the job here is to add the pho aroma. Charring and toasting create a lot of flavor quickly, which is why they are worth the extra 10 minutes.

Ingredients (serves 4)

For the broth:

• 8 cups (about 2 liters) low-sodium beef broth, or chicken broth for a lighter bowl
• 1 cup (240 ml) water
• 1 medium onion, unpeeled, halved
• 1 piece of ginger, about 3 in (8 cm), sliced lengthwise
• 3 star anise, 1 cinnamon stick, 4 cloves and 2 tsp coriander seeds
• 2 to 3 tbsp fish sauce
• 2 tsp sugar

For the bowls:

• 12 oz (340 g) dried flat rice noodles
• ¾ lb (340 g) beef sirloin or eye of round, or 2 cooked chicken breasts
• To serve: sliced scallions, cilantro, thin-sliced onion, bean sprouts, Thai basil, lime and chilies
• Optional: hoisin and sriracha

Allergen note: fish sauce contains fish, and many store-bought broths and hoisin sauces contain soy or wheat. Check labels if allergies matter at your table.

Steps

1. Char the onion and ginger. Heat a dry cast-iron skillet over high heat. Place the onion cut side down with the ginger and let them blacken, about 5 to 7 minutes, turning the ginger once. Alternatively, char them under the broiler.

1. Toast the spices. Move the onion and ginger aside, lower the heat to medium and toast the star anise, cinnamon, cloves and coriander for about 2 minutes, until fragrant.

1. Simmer the broth. Put the broth, water, charred aromatics and spices into a pot. Bring to a boil, then reduce to a gentle simmer for 30 to 45 minutes. Taste at 30 minutes; if the spice flavor is strong enough, move on.

1. Prep the beef. While the broth simmers, put the beef in the freezer for 15 to 20 minutes to firm up, then slice it very thinly against the grain. If using chicken, shred it.

1. Cook the noodles. Prepare the rice noodles according to the package. Drain and rinse briefly to stop them sticking, then divide among four bowls.

1. Strain and season. Strain out the onion, ginger and spices. Add fish sauce and sugar, then taste. Adjust with more fish sauce for depth or a splash of water if it is too salty.

1. Assemble. Top the noodles with the raw beef slices or chicken, scallions, cilantro and onion. Bring the broth back to a rolling boil and ladle it over. The hot broth cooks thin beef in the bowl. Serve with the herb plate and lime.

Food safety for the beef

The broth needs to be at a full boil to cook thin raw beef. If you prefer it well done, or are feeding anyone who should avoid undercooked meat, swish the slices in the boiling broth for 15 to 30 seconds before adding them to the bowl.

Ways to make it even faster

• Use fresh rice noodles if your store has them. They often need only a quick dip in hot water.
• Buy pre-sliced beef sold for hot pot or shabu-shabu at Asian grocery stores.
• Use rotisserie chicken with chicken broth for a quick chicken version.
• Make a spice bag ahead. Toast and bag several sets of spices on the weekend and keep them in a jar.

What about pho spice packets and bouillon?

Many Asian grocery stores sell pho spice packets with pre-portioned spices, and some sell pho-flavored bouillon cubes or pastes. They are convenient. Spice packets work well with the method above. Bouillon products vary a lot in saltiness, so add them gradually and taste before reaching for fish sauce.

Can I use a pressure cooker?

Yes. A pressure cooker or multicooker lets you make a bone-based broth much faster than the stovetop. Follow your appliance's manual for times and fill lines. For the quickest dinner, though, the boosted store-bought method above needs no special equipment.

When to make the real thing

When you have a free weekend, try the slow version in the beef pho recipe for a weekend. You will taste the difference that hours of simmering make, and you can freeze extra broth for future weeknights. For the side plate, see pho toppings explained.

Buy low-sodium broth for this recipe, because you'll be adding fish sauce and it is much easier to add salt than to take it away.