Pasta & Noodles · Vietnamese

Hanoi-Style Pho Tai with Rare Beef and Scallion Stalks

4.9 (648 cooks rated this)

Paper-thin slices of raw beef turn rosy the moment scalding star anise broth hits the bowl, settling over soft rice noodles and sweet onion. Long scallion stalks, chopped herbs and a squeeze of lime keep every spoonful bright against the deep, clove-scented stock.

Test kitchen note: Freeze the sirloin for 30 minutes before slicing; it firms up enough to cut whisper-thin, so the boiling broth cooks it right in the bowl.