Best Faux Pho Quick And Easy Vietnamese Style Noodle Soup Recipes

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FAUX PHO - QUICK AND EASY VIETNAMESE STYLE NOODLE SOUP



Faux Pho - Quick and Easy Vietnamese Style Noodle Soup image

There is nothing more comforting than hot, bold, vietnamese soup. I like mine spicy and a touch sweet. You can customize it in so many ways to make it your own, and it is super quick to make!

Provided by Denises Dinners

Categories     Meat

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 25

1 lb beef, sliced as thinly as possible
3 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon crushed red pepper flakes
4 tablespoons peanut oil or 4 tablespoons sesame oil
2 (14 ounce) cans low-sodium beef broth
2 (14 ounce) cans low-sodium chicken stock
5 tablespoons fish sauce
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon anise seed
1 teaspoon allspice
1 tablespoon cardamom
4 tablespoons sugar
1 (16 ounce) package rice noodles
7 green onions, chopped
1/2 head cabbage (thinly sliced or minced)
1 lime, cut into wedges
2 jalapenos, minced
1 bunch bean sprouts
1 bunch cilantro
1 bunch basil
1 bunch mint
sriracha sauce
hoisin sauce

Steps:

  • Soak rice noodles in very, hot tap water.
  • Heat oil in a large, deep skillet on medium hot.
  • Saute garlic, ginger, and red pepper flakes, with the beef until the beef is 85% cooked through. .
  • Add broth, fish sauce, spices and sugar.
  • Bring to a boil, then simmer for 10 minutes.
  • Rinse rice noodles and chop into 4-5 inch pieces.
  • Place noodles in bowls, pour broth and meat over noodles.
  • Add any or all garnish desired.
  • Personal Note: I like mine with super spicy so I add tons of jalapeno and siracha sauce, along with all the veggies and herbs. You can also do this with pork, fish, shrimp, or chicken, or use veggie stock and tofu if you want to keep it vegetarian.

FAUX PHO



Faux Pho image

This "ramen hack" dresses up the packaged ramen with some fresh ingredients and flavors to mimic the Vietnamese soup, pho. This will work with any packet of ramen 3-4 ounces in weight. Adapted from a recipe at Serious Eats. http://bit.ly/ihWYsk

Provided by DrGaellon

Categories     Meat

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1 (3 -4 ounce) package beef-flavored ramen noodles
1 lime, juice of
1 tablespoon sugar
2 teaspoons fish sauce (nam pla)
1 pinch red pepper flakes
1 -2 ounce flank steak, sliced thin
2 tablespoons bean sprouts
2 teaspoons chopped mixed herbs (basil, cilantro, mint, etc)

Steps:

  • Cook the ramen according to package directions, using only half the seasoning packet. Add lime juice, sugar, fish sauce and red pepper flakes.
  • When noodles are fully cooked, add steak and immediately turn off heat. Transfer to a serving bowl (the residual heat will cook the steak) and add bean sprouts and herbs.

Nutrition Facts : Calories 486.9, Fat 15.8, SaturatedFat 7.4, Cholesterol 19.3, Sodium 2690, Carbohydrate 71.7, Fiber 2.5, Sugar 15.7, Protein 16.2

FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)



Faux Pho Bo (Vietnamese Beef Noodle Soup) image

This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--I live in an area with a large Asian population so I've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food.

Provided by Halcyon Eve

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 quarts fat free low-sodium beef broth
1 large onion, sliced into paper-thin rings
6 slices peeled fresh gingerroot (about the size of quarters)
1 stalk lemongrass, cleaned, leaves removed (do not substitute lemon zest or juice(the flavor is not at all the same)
1 small piece cinnamon stick (I use broken pieces of stick cinnamon, about 1 tsp total)
1 teaspoon whole black peppercorn
1 lb beef sirloin tip, cut into very thin slices (ask the butcher to slice it paper thin(I like to buy beef for sukiyaki at the Oriental market)
1/2 lb fresh bean sprout, rinsed and drained
1 cup fresh Thai basil, rinsed and dried
1 cup fresh cilantro leaves, rinsed and dried (coriander)
2 limes, cut into wedges
1/2-1 lb flat rice noodles (I prefer noodles about 1/4 inch wide)
sambal oelek (optional) or sriracha sauce (optional)
thinly sliced serrano peppers (optional) or jalapeno chile (optional)
fish sauce (nam pla) (optional)
hoisin sauce (optional)

Steps:

  • In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
  • Meanwhile, prepare rice noodles and garnishes.
  • Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
  • To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
  • To serve, remove seasonings (except onions) from broth; keep broth hot.
  • Place ½ cup rice noodles in each of 6 large, deep bowls.
  • Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
  • Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.

FAUX PHO



Faux Pho image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Quick & Easy     Low Cal     Dinner     Winter     Healthy     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2–4 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.

DELICIOUSLY EASY FAUX PHO/ORIENTAL CELLOPHANE NOODLE SHRIMP SOUP



Deliciously Easy Faux Pho/Oriental Cellophane Noodle Shrimp Soup image

This was so fast for me to throw together and surprisingly tasty. If you like cellophane noodle soups & bean sprouts you might just love this! If you do this according to the directions the noodles and vegetables will come out right. If you do it out of order you may end up with mushy noodles. Polite request: If you change the ingredients or directions please don't rate it with the changes because you'll be rating a recipe other than this one. =)

Provided by MissMia

Categories     Clear Soup

Time 20m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

4 garlic cloves, very large cloves, minced
1/2 sweet onion, chopped
2 tablespoons extra virgin olive oil
1/2 carrot, cut in half lengthwise & sliced into thin half moons
1 stick celery, cut in half lengthwise & sliced
3 (10 3/4 ounce) cans chicken broth, MUST BE Campbells
1/2 lb shrimp, peeled and deveined
1 (8 ounce) can sliced mushrooms
1 (15 ounce) can bean sprouts
3 3/4 ounces bean threads, Use only 2/3 (cellophane noodles)
cilantro, handful, chopped
1 scallions or 1 green onion, sliced
salt, to taste

Steps:

  • Chop vegetables as directed above.
  • Soak the bean threads in very hot water in a sauce pan for four minutes. Place the pan on a burner and heat to just about boiling. Remove from heat.
  • In a medium sized soup pan, sautee the garlic, onion, carrots, and celery with salt to taste, until the onion is soft and the other vegetables are tender crisp. Add chicken broth, drained bean threads (cellophane noodles), shrimp, mushrooms with liquid, and bean sprouts.
  • Heat briefly until the shrimp is well cooked.
  • Serve each bowl topped with cilantro and green onion and the optional ingredients below.
  • HIGHLY Suggested but Optional: Bottle of red habanero sauce, plate of: lime wedges, fresh basil, and raw bean sprouts instead of the canned sprouts - serve the soup boiling hot and have each diner drop the fresh sprouts in their own bowl.

Nutrition Facts : Calories 214.8, Fat 9.2, SaturatedFat 1.6, Cholesterol 110.4, Sodium 920.1, Carbohydrate 12.8, Fiber 3.2, Sugar 7.3, Protein 22.2

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