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Quick Vietnamese-Inspired Pho with New York Strip Slices

Nathan Michael & Julia Flowers

Servings

4

Prep Time

25 minutes

Cook Time

40 minutes

Calories

218

Cuisine

Asian

Category

Fusion & Global Flavors

This is pho, reimagined with richness and speed in mind. SRF Wagyu New York Strip Slices adds unparalleled depth to this Vietnamese-inspired broth, bringing delicate marbling and buttery texture to each slurp. Built on a foundation of aromatic charred ginger and onion, warm spices, and umami-packed broth, this version is designed for flavor and efficiency. Served with classic pho toppings—herbs, chiles, noodles, and sauces—this dish transforms a quick meal into something deeply comforting and surprisingly elegant.

Quick Vietnamese-Inspired Pho with New York Strip Slices

Ingredients

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    • 1 Package SRF Black® NY Strip Slices

    • kosher salt

    • 2 tablespoons SRF Beef Tallow

    • 2 quarts Beef Bone Broth

    • 1 (4-inch) hand of fresh ginger, halved lengthwise

    • 1 medium yellow onion, quartered, peel removed

    • 3 whole star anise pods

    • 1 cinnamon stick2 whole cloves

    • 2 teaspoons whole coriander seeds

    • 2 tablespoons sugar

    • ¼ cup fish sauce

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    • prepared thin rice noodles

    • 2 cups mixed herbs: Thai basil, mint, cilantro

    • 2 scallions, chopped into 2-inch sections

    • 2 cups bean sprouts

    • 1 to 2 Thai chilies, Serrano, or jalapeno, thinly sliced

    • 2 limes, cut into wedges

    • hoisin sauce

    • sriracha sauce

    Directions

    1. Prepare the Steak: Season the Wagyu New York Strip slices generously with kosher salt and set aside while you prepare the broth.

    2. Build the Broth Base: In a large stockpot, heat SRF beef tallow over medium-high heat. Add the onion quarters and ginger halves, cut side down. Cook until deeply charred—about 5 minutes per side.

    3. Add the Aromatics: Wrap the star anise, cinnamon stick, cloves, and coriander seeds in cheesecloth or a loose-leaf tea sachet for easy removal later. Add the beef bone broth to the pot along with the spice bundle, then bring to a boil. Reduce heat and simmer for 30 to 40 minutes.

    4. Finalize the Broth: After simmering, remove and discard the spice sachet, onion, and ginger using a slotted spoon. Stir in the sugar and fish sauce, and taste for seasoning. Keep warm on low heat.

    5. Prep the Bowls: While the broth simmers, cook and portion the rice noodles into four large serving bowls. Lay out prepared toppings for easy access.

    6. Cook the Wagyu: Bring the broth back to a medium simmer, then gently add the NY Strip slices. Simmer for 2 to 3 minutes, depending on thickness, just until the beef is tender and medium-rare. Immediately ladle the hot broth and beef over the noodles in each bowl.

    7. Serve & Garnish: Top each bowl with herbs, scallions, bean sprouts, chiles, and a squeeze of lime. Serve with hoisin and sriracha on the side for guests to customize their bowls.

    8. Pro Tip: For an added layer of richness, brush the Wagyu slices with tallow before simmering—or torch them lightly for a seared finish before adding to the broth.