Best Cheater Pho Asian Noodle Soup Recipes

VIETNAMESE SLOW COOKER PHO

Vietnamese Slow Cooker Pho image

Simple Slow Cooker Pho packed with chicken, shrimp and heat from jalapeños and Sriracha. Made in the slow cooker, and budget friendly too.

Provided by Gloria Duggan | Homemade & Yummy

Time 10h15m

Number Of Ingredients 17

Ingredients

2 pounds chicken breasts ((skinless/boneless))
8 cups chicken stock
2 tablespoons brown sugar
2 tablespoons fish sauce
1 tablespoons tamari sauce
1 cinnamon stick
10 star anise
2 inch piece of fresh ginger ((peeled and sliced))
6 whole cloves
1 pound frozen cooked shrimp ((thawed/tail on))
4 cups baby bok choy ((chopped))
1/2 cup Thai basil ((roughly chopped))
2 jalapenos ((sliced))
1 lime ((quartered))
Sriracha sauce ((as needed))
12 ounces Pad Thai noodles ((pre cooked))
12 ounces Fresh bean sprouts ((raw or blanched))

Steps:

Place chicken breasts in slow cooker.
Combine stock, fish sauce, cinnamon, star anise, ginger, cloves, tamari, and brown sugar.
Pour over chicken breasts.
Cook on low for 9 hours.
Roughly chop bok choy.
Rinse and dry shrimp.
Remove chicken breasts from slow cooker along with the cinnamon stick, cloves, and star anise.
Add bok choy and shrimp to the slow cooker.
Replace lid, turn slow cooker to high and cook for 30 minutes.
At this point, you can blanch the bean sprouts in boiling water. If you are eating them raw, be sure to RINSE thoroughly.
Shred the cooked chicken breasts.
Return shredded chicken to pot and heat for a few minutes.
Place noodles in bowls, ladle broth, garnish with jalapenos, basil, Sriracha and bean sprouts.
ENJOY!

Nutrition Facts : Calories 472 kcal, Carbohydrate 53 g, Protein 45 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 222 mg, Sodium 1513 mg, Fiber 2 g, Sugar 9 g, ServingSize 1 serving

CHEATER VIETNAMESE PHO (PHO BO)

Cheater Vietnamese Pho (Pho Bo) image

This cheater pho has all of the flavor of a traditional pho, but takes a fraction of the time.

Provided by Nicole

Time 1h15m

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

3 beef bone marrow bones
50 ounces beef stock (unsalted)
16 ounces water
1 medium onion, cut in half
4 garlic cloves, smashed
1 3-inch piece of ginger, smashed
2 tablespoons hoisin sauce
3 star anise
1 teaspoon whole cloves
1 cinnamon stick
1 teaspoon salt
1 package thin rice noodles
16 ounces beef sirloin, cut into VERY thin pieces
Plenty of cilantro, lime, jalapeno and beans sprouts for garnish

Steps:

Place beef bones in a medium sauce pan, cover with water and bring to a boil, simmer for 10 minutes until all the impurities have risen to the top of the water. Transfer bones to a large stockpot and discard the water.
To the bones, add the beef stock, water, onion, garlic, ginger, hoisin, spices and salt. Bring to a boil, and then reduce to a simmer. Cover and cook for one hour.
Strain broth, discard cooked ingredients. Season broth with salt, pepper and hoisin.
Bring the broth back to a boil and add rice noodles, cook until soft.
Place beef in the bottom of a soup bowl, cover with boiling broth. The heat from the broth should cook the beef.
Garnish with lime, cilantro, jalapeno and hoisin sauce.