Pho Satay Recipe

Roast aromatics and bones

Preheat broiler or a hot skillet. Place onion halves and ginger cut-side up on a baking sheet and broil until charred (8–10 minutes). At the same time, place bones and beef (if using) on a baking sheet and roast 20–25 minutes until browned. Roasting deepens flavor.

Toast spices

In a dry skillet over medium heat toast star anise, cinnamon sticks, cardamom, cloves, coriander seeds, and peppercorns until aromatic (about 2–3 minutes). Shake or stir to avoid burning.

Simmer broth

Transfer roasted bones and beef to a large stockpot. Add charred onion and ginger and pour in 3 liters of cold water. Bring to a vigorous boil, then immediately reduce to a gentle simmer. Skim foam and impurities off the surface for the first 20–30 minutes.

Add spices and season

Tie toasted spices in a piece of cheesecloth or add directly to the pot. Add rock sugar and 1.5 tsp salt. Simmer gently for at least 2 hours, preferably 3–4 hours for a richer broth. If using beef with meat, remove it after 1.5–2 hours, cool slightly, thinly slice, and reserve for serving or add to bowls when assembling.

Finish broth

After simmering, strain broth through a fine mesh sieve into a clean pot. Discard solids. Stir in 3 tbs fish sauce and adjust seasoning with additional salt or fish sauce to taste. Keep broth hot on very low heat while you prepare other components.

Make satay marinade

In a medium bowl whisk together 1/4 cup peanut butter, 2 tbs coconut milk, 1 tbs soy sauce, 1 tbs lime juice, 1 tsp brown sugar, minced garlic, grated ginger, and 1/2 tsp sriracha (if using). Thin with 1 tbs water if too stiff so it coats the meat easily.

Marinate beef

Place thinly sliced steak in a shallow dish or zip-top bag. Add the peanut-satay marinade and toss to fully coat. Refrigerate for at least 30 minutes, up to 4 hours. If short on time, 15–20 minutes will still add flavor.

Cook beef

Heat 1 tbs vegetable oil in a heavy skillet or cast-iron pan over high heat (or preheat a grill). Remove excess marinade from the meat (wipe off large globs so it won't burn). Sear the slices in batches, 30–60 seconds per side for medium-rare depending on thickness, until caramelized and cooked through. Transfer to a plate and tent with foil to rest briefly.

Prepare optional peanut-satay sauce

In a small saucepan or bowl combine 1/4 cup peanut butter, 1/4 cup coconut milk, 1 tbs soy sauce, 1/2 tbs lime juice, 1 tsp brown sugar, and 2 tbs water. Warm gently and whisk until smooth and pourable. Add 1/2 tsp chili paste if you want heat. Adjust consistency with more water.

Cook noodles

Bring a large pot of water to a boil. Remove from heat, add rice noodles and soak according to package instructions (usually 6–8 minutes) until al dente. Drain and rinse briefly with hot water to remove excess starch and prevent sticking.

Prep garnishes

Arrange bean sprouts, Thai basil, cilantro, sliced chiles, lime wedges, and sliced green onions on a platter for serving. Warm hoisin and sriracha to place on the table.

Divide cooked noodles among 4 bowls (this recipe yields about 4 servings).

Top each bowl with several slices of the seared satay beef. If you reserved thinly sliced braised beef from the broth, add that as well.

Ladle very hot strained broth over the noodles and meat, filling the bowls. The broth should be near boiling so it slightly cooks any rare beef slices added directly to bowls.

Drizzle a little of the optional peanut-satay sauce over the meat and noodles (or serve sauce on the side). Add hoisin and sriracha to taste, and finish with bean sprouts, Thai basil, cilantro, sliced chiles, green onions, and a squeeze of lime.

Serve immediately so noodles remain tender and broth stays hot.