QUICK AND EASY PHO
This easy Vietnamese inspired Pho is my quick and easy adaptation that's perfect when you're tight on time. It's made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.
Provided by Lauren Allen
Categories Main Course Side Dish Soup
Time 1h
Number Of Ingredients 21
Steps:
- Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
- Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
- Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
- Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
- 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
- Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
- Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.
Nutrition Facts : Calories 178 kcal, Carbohydrate 42 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1373 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CHEATER VIETNAMESE PHO (PHO BO)
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
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.
PHO RECIPE
Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend!
Provided by Sarah
Categories Noodles and Pasta
Time 6h
Number Of Ingredients 24
Steps:
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
- Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
- Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
- Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
- Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
- Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
- To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!
Nutrition Facts : Calories 495 kcal, Carbohydrate 68 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 69 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
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