SHORTCUT PHO
If you like your pho with a spicy kick, finish with sriracha, chile slices, and/or chili oil.
Provided by Colleen Weeden
Time 30m
Number Of Ingredients 11
Steps:
- Juice half the lime; cut remaining half into wedges. In a 4-qt. pot combine lime juice, broth, fish sauce, cinnamon, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
- Drop beef into simmering broth. Cook 20 to 30 seconds or until cooked through.
- Divide noodles among bowls. Spoon broth and beef over noodles. Top bowls with cilantro and green onions. Serve with lime wedges. Serves 4.
Nutrition Facts : Calories 322 kcal, Carbohydrate 49 g, Cholesterol 46 mg, Protein 21 g, SaturatedFat 1 g, Sodium 991 mg, Sugar 1 g, Fat 4 g, UnsaturatedFat 2 g
SHORTCUT BEEF PHO
This beloved Vietnamese soup is made by slow simmering bones to create a rich and deeply flavored broth that is served with rice noodles and various toppings. This version speeds up the process by roasting beef shanks, onions, ginger and garlic until charred and then combining them with store-bought beef broth. In addition to the meat from the shanks, roast beef is added at the end, making for an incredibly satisfying meal.
Provided by Food Network Kitchen
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
- Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
- Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
- Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
- Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.
SHORTCUT BEEF PHO
Now you can enjoy the fragrant, slow-simmered flavor of this classic Vietnamese soup in under an hour using ingredients you probably already have in your pantry. Store-bought beef broth eliminates the need for all-day simmering of bones for stock, while Chinese five-spice powder captures the flavor of authentic pho without requiring whole spices like star anise, cinnamon and clove.
Provided by Food Network Canada
Categories Asian,beef,Main,soup
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position an oven rack on the highest setting and preheat the broiler. Bring a large pot of salted water to a boil.
- On a baking sheet, toss the onion and ginger with the canola oil. Broil on high until the onion starts to char and blacken around the edges, rotating the pan and tossing the aromatics halfway through cooking, about 8 minutes.
- Heat a large pot over medium-high heat. Working quickly to prevent burning, add the five-spice powder and toast until fragrant, about 10 seconds. Immediately add the broth and 2 cups water, then stir in the charred ginger and onion. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook until the broth is fragrant and the flavors are concentrated, about 25 minutes.
- Meanwhile, cook the rice noodles in boiling water until soft, about 5 minutes. Drain well and reserve in a bowl.
- Strain the broth through a fine-mesh sieve, then return the soup to the large pot, stir in the fish sauce and bring to a simmer.
- Divide the rice noodles between four large serving bowls. Fan about 4 of the beef slices over the noodles, overlapping slightly. Ladle 2 1/2 cups broth over the meat and serve immediately with the bean sprouts, basil, cilantro, hoisin, scallions, jalapeno and lime at the table.
JESSICA'S SHORTCUT PHO
My friend Jessica has for years taunted me with her recipe for 'shortcut pho,' so called because of her love for cheap ingredients. A proper pho takes days to make, mostly because of the traditional French approach to making beef stock.
Provided by Rob McMillin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Combine beef stock, chicken stock, lime juice, onion, cilantro, basil, lemongrass paste, red pepper flakes, cumin, garam masala, ginger, and white pepper in a stockpot. Add steak and shrimp; simmer for 45 minutes to 1 hour.
- While soup is cooking, prepare noodles about 30 minutes into the process. Bring a separate pot of water to a boil and add noodles. Boil until tender yet firm to the bite, about 6 minutes. Drain, rinse, and add to the soup. Stir in bean sprouts and season with salt.
Nutrition Facts : Calories 493.2 calories, Carbohydrate 59.1 g, Cholesterol 121.8 mg, Fat 13.5 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 693.9 mg, Sugar 6.3 g
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