Amandas Quick Pho Recipes

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QUICK BEEF PHO



Quick Beef Pho image

I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.

Provided by Jet Tila

Categories     main-dish

Time 1h

Yield Makes 2 large or 4 small bowls

Number Of Ingredients 20

2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2" [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table

Steps:

  • For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
  • Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
  • For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
  • Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY



Quick 30-Minute Chicken Pho Recipe by Tasty image

Authentic Vietnamese pho is amazing but you don't always have the time to make the real thing. When you are in a pinch try this quick 30-minute chicken "pho". Make sure to add your favorite toppings like bean sprouts, jalapenos, thai basil, and don't forget a squeeze of fresh lime.

Provided by Katie Aubin

Categories     Dinner

Time 30m

Yield 4 serving

Number Of Ingredients 18

10 oz rice noodle, dried, narrow, and flat
warm water, for soaking
1 tablespoon whole black peppercorn
1 tablespoon coriander seed
4 pods whole star anise
1 piece fresh ginger, 2 inch (5 cm) piece
1 bunch green onion
4 cups hot water
8 cups chicken broth
1 lb chicken breast, halved, crosswise
¼ cup fish sauce
2 limes
1 jalapeño
1 bean sprout
1 bunch fresh thai basil
1 bunch fresh cilantro
1 siracha
hoisin sauce

Steps:

  • Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  • While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
  • While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
  • Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  • Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
  • While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  • After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  • Remove the chicken from the broth.
  • Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
  • Shred the chicken.
  • Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
  • Enjoy!

AMANDA'S QUICK PHO



Amanda's Quick Pho image

Based off of recipe for Vietnamese pho, with a twist. Easy enough to make at home and good enough to forego takeout. Garnish with generous helpings of cilantro, bean sprouts, fresh basil, additional hoisin sauce, and sriracha hot sauce.

Provided by Amanda McArthur

Categories     Noodle Soup

Time 35m

Yield 10

Number Of Ingredients 10

3 quarts fat-free chicken broth
1 onion, sliced into rings
2 tablespoons hoisin sauce
1 tablespoon oyster sauce
1 tablespoon minced garlic
½ teaspoon ginger powder
½ teaspoon curry powder
1 pinch ground cinnamon
1 (16 ounce) package dried rice noodles
1 roasted chicken

Steps:

  • Combine broth, onion, hoisin sauce, oyster sauce, garlic, ginger, curry, and cinnamon in a saucepan. Bring to a boil, reduce heat, and simmer until onions are tender, about 5 minutes.
  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • Pull meat from roasted chicken and thickly shred. Add to broth. Spoon broth and chicken over noodles.

Nutrition Facts : Calories 282.5 calories, Carbohydrate 40.2 g, Cholesterol 34.1 mg, Fat 3.4 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 0.9 g, Sodium 646.9 mg, Sugar 1.3 g

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Amanda's Quick Pho. Based off of recipe for Vietnamese pho, with a twist. Easy enough to make at home and good enough to forego takeout. Garnish with generous helpings of cilantro, bean sprouts, fresh basil, additional hoisin sauce, and sriracha hot sauce. Active Time 10 mins. Total Time 35 mins. Yield 3 quarts. Tags asian asiancategory beginner brothsandstocks …
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