Best Faux Pho Chicken Tacos Recipes

Faux Pho image

Provided by Bon Appétit Test Kitchen

Yield Makes 24 servings

Number Of Ingredients 13

1 teaspoon vegetable oil
1/2 small onion
4 garlic cloves, crushed
1 3x1" piece peeled ginger
2 1/2 cups low-salt beef broth
1 whole star anise
1 3"-4" cinnamon stick
4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
1 scallion, thinly sliced
Kosher salt
2 packages instant ramen (preferably not fried; noodles only)
1 1/4-1/2-pound piece beef eye round, sliced crosswise 1/8" thick
Bean sprouts, basil leaves, and thinly sliced serrano chiles

Steps:

Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.

Faux Chicken and Shrimp Pho image

Provided by MNLisaB

Categories Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

10 cups chicken broth
1 onion, thinly sliced
1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
2 tablespoons nam pla (fish sauce)
3 cloves garlic, halved
2 star anise
10 whole cloves
1 large boneless chicken breast, trimmed
8 ounces fresh bean sprouts
12 baby carrots, sliced in thirds
8 ounces cellophane noodles or 8 ounces bean thread noodles, pre cut
3 green onions, sliced
1/2 lb shrimp, cleaned and shelled
lime wedge
1/2 cup cilantro leaf
1/2 cup fresh mint leaves

Steps:

Bring large pot of water to boil, then remove from heat.
Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
Remove the cheesecloth or tea infuser, discard ingredients inside.
Add bean sprouts and shrimp and simmer for about 5 more minutes.
Ladle the soup into the large serving bowl with the noodles.
Add the green onions, cilantro and mint leaves to the serving bowl.
Serve with fresh lime wedges.