Pho and Grill is a Vietnamese-inspired dish that combines the aromatic, deeply savory broth of traditional pho with the smoky, caramelized flavor of grilled beef. Instead of simmering the beef in the broth, you grill the steak or brisket until charred and juicy, then slice it thin and serve it over rice noodles with the hot broth poured tableside. This version gives you the best of both worlds: the comforting, fragrant soup and the satisfying texture of grilled meat, all in one bowl.
Ingredients
- 1 lb (450 g) beef sirloin or flank steak, sliced thin against the grain
- 8 cups (1.9 L) beef broth (low-sodium)
- 1 large onion, halved
- 1 (3-inch) piece ginger, sliced
- 2 cinnamon sticks
- 2 star anise
- 1 tsp (2 g) fennel seeds
- 1 tsp (2 g) coriander seeds
- 1 tsp (2 g) whole cloves
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) brown sugar
- 8 oz (225 g) dried flat rice noodles (banh pho)
- 2 tbsp (30 ml) vegetable oil (for grilling)
- Salt and black pepper to taste
- For garnish: 1 cup (30 g) fresh cilantro leaves, 1 cup (30 g) fresh Thai basil leaves, 2 limes cut into wedges, 2 jalapeños sliced, 1 cup (70 g) bean sprouts
Instructions
- Char the onion and ginger: Place the halved onion and sliced ginger on a baking sheet and broil for 5-7 minutes, until charred on the edges. Alternatively, char them directly over a gas flame using tongs, turning until blackened in spots.
- Toast the spices: In a dry skillet over medium heat, toast the cinnamon, star anise, fennel, coriander, and cloves for 1-2 minutes, shaking often, until fragrant. Be careful not to burn them.
- Simmer the broth: In a large pot, combine the beef broth, charred onion and ginger, toasted spices, fish sauce, and brown sugar. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes. While the broth simmers, grill the beef.
- Season and grill the beef: Pat the sliced beef dry and season generously with salt and pepper. Heat a grill or grill pan over high heat and brush with vegetable oil. Grill the beef in a single layer for 2-3 minutes per side, until nicely charred and cooked to your liking. For medium-rare, aim for 135°F (57°C) on an instant-read thermometer; note that the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest. Remove from the grill and let rest for 5 minutes.
- Cook the noodles: While the beef rests, cook the rice noodles according to package instructions (usually soaking in hot water for 8-10 minutes until tender). Drain and rinse with cold water to stop cooking.
- Strain the broth: After 45 minutes, strain the broth through a fine-mesh sieve, discarding the solids. Taste and adjust seasoning with more fish sauce or sugar if needed. Keep hot over low heat.
- Assemble the bowls: Divide the noodles among 4 large bowls. Slice the grilled beef thin (if not already sliced) and place on top of the noodles. Pour the hot broth over the beef and noodles, ensuring the beef is submerged.
- Serve immediately with the garnishes: cilantro, Thai basil, lime wedges, jalapeños, and bean sprouts on a platter for everyone to add as they like.
Tips
- For the most flavorful broth, use a good-quality beef broth or make your own. If using store-bought, choose low-sodium so you control the salt.
- To save time, you can use pre-sliced stir-fry beef, but for the best texture, slice your own from a steak like sirloin or flank.
- If you don’t have a grill, you can sear the beef in a hot cast-iron skillet with a little oil. You’ll still get a nice crust and smoky flavor.
- Don’t overcook the noodles—they should be tender but still have a slight bite. Rinsing them in cold water stops the cooking and prevents them from getting mushy.
Serving Suggestions
Serve the pho and grill as a complete meal with the garnishes arranged on a platter. Add a side of hoisin sauce and sriracha for those who like a sweeter or spicier kick. You can also offer extra lime wedges and fish sauce for individual adjustment.
Variations
Swap the beef for grilled chicken breast (cook to 165°F / 74°C) or pork tenderloin (145°F / 63°C with rest). For a vegetarian version, use vegetable broth and grilled tofu or mushrooms. You can also add a few slices of raw beef to the bowl before pouring the hot broth—the heat will cook it to medium-rare, giving you a classic pho experience alongside the grilled meat.
Storage and Reheating
Store the broth, noodles, and grilled beef separately in airtight containers in the refrigerator. The broth keeps for 3-4 days, the noodles for 2 days, and the beef for 3 days. To reheat, warm the broth in a pot until simmering (165°F / 74°C for leftovers). Reheat the noodles in hot water for 1-2 minutes, and the beef in a skillet over medium heat for 2-3 minutes. Assemble fresh bowls with the reheated components.
Frequently Asked Questions
Can I use a different cut of beef? Yes, any tender cut like ribeye, New York strip, or even tenderloin works well. Avoid tough cuts like chuck or brisket unless you marinate them overnight and grill them slowly.
What if I don’t have star anise or fennel seeds? You can omit them, but the broth will lose some of its classic pho aroma. A pinch of Chinese five-spice powder (about 1/4 tsp) can substitute for the star anise and fennel.
Can I make this in a slow cooker? Absolutely. After charring the onion and ginger and toasting the spices, combine everything with the broth in a slow cooker and cook on low for 6-8 hours. Strain and proceed with the recipe.
How do I prevent the beef from becoming tough? Slice the beef thinly against the grain and don’t overcook it. Grilling over high heat quickly and letting it rest before slicing will keep it juicy.
Is it safe to eat the beef if it’s not fully cooked? The USDA FSIS recommends cooking whole cuts of beef to 145°F (63°C) with a 3-minute rest. If you prefer medium-rare, be aware that it’s below the safe minimum, and the risk is higher for vulnerable individuals. Always use a food thermometer.
Can I freeze the broth? Yes, the broth freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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