FAUX PHO | makes 4 bowls of pho |


  • 1 kg sirloin steak
  • himalayan salt
  • black pepper
  • 2 tbsp butter
  • 1 medium onion
  • 1 tsp cumin powder
  • 2 tbsp olive oil
  • 3 cloves grated garlic
  • 1 inch grated ginger
  • 4 inches ginger 
  • 2 large jalapeños 
  • 4 cubes beef bouillon (or beef stock)
  • 6 scallions
  • 1 bunch cilantro
  • 3 tbsp soy sauce
  • 1 tsp anchovy paste
  • bean sprouts
  • gluten-free rice ramen 



  1. take your sirloin steak, it should be a piece about 4 cm (1.5 in) thick
  2. take about 1 tbsp of soy sauce and drizzle it on the steak
  3. season well with salt and freshly ground black pepper
  4. let this sit for a while, if your steak was in the fridge, then it should stay out until at least it comes to room temperature
  5. use a cast iron grill pan and add a tablespoon of butter to a hot pan
  6. gently lay the steak on top, you should hear it sizzle, if it doesn't, then that means your pan wasn't hot enough to begin with
  7. cook for about 3 minutes and flip over for another 3-4 minutes (the steak should just be seared, not cooked all the way)
  8. take the steak off and let it sit on a cutting board - take this time to make the soup
  9. once the steak has cooled down, slice it into thin slices and set aside


  1. slice up an onion 
  2. heat a pot and add some olive oil, when the olive oil starts to smoke, quickly toss in the onion and stir vigorously until it starts to brown
  3. add some cumin powder
  4. add grated garlic and grated ginger
  5. add water (about 10 cups)
  6. toss in the rest of the ginger, cut into large pieces, the bottom 2/3 of the scallions, 1.5 of the jalapeños cut into large pieces (slice the remainder for topping), the bottom half of a bunch of cilantro (the stalk ends - and cut the rest up finely)
  7. add the beef bouillon and taste it
  8. add soy sauce and anchovy paste, keep tasting, you'll know when it's enough when it tastes salty (if you can taste the soy sauce or anchovy paste individually, then it is too much)
  9. use a slotted spoon and remove all of the solids from the soup
  10. add beef to this soup and cook for several minutes until the beef is cooked through, be careful not to overcook the beef


  1. i used rice ramen, which is naturally gluten-free, i was able to find this at whole foods
  2. follow the directions for the ramen, mine required 2 cups of water for 2 servings of ramen and cooked for about 4-5 minutes


  1. take a bowl and layer in the following order: rice ramen, bean sprouts, scallions, a little bit of cilantro 
  2. pour in some soup
  3. then layer on the beef
  4. top with sliced jalapeños, scallions, and cilantro
  5. finally, crack some black pepper on top
  6. serve hot