Quick Pho Tai (Beef Noodle Soup)

Step 1

Slice the beef sirloin as thin as paper by placing each piece on a cutting board and cutting parallel to the board with a sharp knife, moving from one edge of the meat to the other in long strokes.

Step 2

Arrange the thin beef slices on a plate, leaving space between them so they don't stick together.

Step 3

Bring 6 cups beef broth to a boil in a medium pot over high heat, about 8 minutes — you'll see large rolling bubbles breaking the surface constantly.

Step 4

While the broth heats, fill a separate pot with water, cover it, and bring to a boil over high heat for the rice noodles, about 5 minutes.

Step 5

Add the rice noodles to the boiling water and stir gently with a fork to separate them, then let them cook until soft and tender, about 4 minutes.

Step 6

Drain the noodles in a colander by pouring them into a mesh strainer and shaking gently until no water remains.

Step 7

Stir 2 tablespoons fish sauce into the boiling broth until completely dissolved, about 10 seconds.

Step 8

Divide the cooked noodles evenly between two soup bowls, placing them in the bottom of each bowl.

Step 9

Layer the thin beef slices on top of the noodles in each bowl, arranging them in a single layer so they cover the noodles.

Step 10

Pour the boiling broth slowly over the beef and noodles so the heat cooks the thin beef through and it turns gray-brown, about 30 seconds.

Step 11

Scatter 0.5 cup chopped fresh herbs over each bowl, distributing them evenly across the surface.

Step 12

Cut the lime into two halves and serve one half alongside each bowl for squeezing over the pho at the table.