Pho-Inspired Beef Ramen

A fragrant crossover between Vietnamese pho and Japanese ramen, featuring a star anise and cinnamon-infused broth.

Ingredients

• 8 cups beef broth (preferably homemade or low-sodium)
• 1 onion, halved and charred
• 4 cloves garlic, smashed
• 2-inch piece fresh ginger, sliced and charred
• 2 star anise pods
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 4 portions dried ramen noodles (seasoning packets discarded)
• 8 ounces beef sirloin, thinly sliced (freezer-chilled for easy slicing)
• 1 cup bean sprouts (mung bean preferred)
• 1/2 cup Thai basil leaves
• 1/2 cup cilantro, chopped
• 1 lime, cut into wedges
• 1 jalapeño, thinly sliced
• Hoisin sauce, for serving
• Sriracha sauce, for serving
• Kosher salt and black pepper, to taste

Preparation

1. In a large pot, combine beef broth, charred onion, garlic, ginger, star anise, cinnamon stick, and cloves. Bring to a boil, then reduce heat and simmer gently for 30 minutes to infuse the broth.
2. Strain broth through a fine sieve, discarding solids. Return broth to pot and season with fish sauce, soy sauce, salt, and black pepper to taste.
3. Bring a separate pot of salted water to a boil. Cook ramen noodles according to package directions; drain well.
4. Divide cooked noodles among bowls. Lay thin slices of beef over noodles. Ladle steaming hot broth over the beef to gently cook it.
5. Top each bowl with bean sprouts, Thai basil, cilantro, lime wedges, and jalapeños.
6. Finish with toppings: mung bean sprouts, red chili peppers, fresh mint leaves, crispy fried shallots, extra basil, and lime wedges as desired. Serve hoisin and sriracha on the side.