AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
QUICK BEEF PHO
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
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.
VIETNAMESE PHO RECIPE
Using this recipe, you'll be able to whip up a tasty bowl of pho soup without anything going wrong. Even though the total cook time is a little intimidating, don't worry. Most of that time is spent waiting for the soup to simmer so that all the flavors of your ingredients can mix together. Use all the helpful tips that this article pointed out above so that you can have the best pho you've ever had.
Provided by Cassie Marshall
Categories Main Course
Time 3h20m
Number Of Ingredients 28
Steps:
- Prep
- Throw your aromatics, without oil, on the skillet until you see smoke.
- With the cut side faced-down, throw your onion and ginger on the skillet. Char on each side for a few minutes. Remove from the pan and put the pieces aside.
- For about 3 minutes, toast your spices on medium heat in a pan.
- Clean Bones and Meat
- Rinse bones & brisket then cover with water in a large stockpot.
- Let everything boil for about 5 minutes and then drain all your water.
- After you're done, rinse all your bones and brisket under tap water.
- Making the Broth:
- Rinse and wipe out your pot and then take 4 quarts of water to boil.
- Once the water is boiling, add your bones, onion, ginger, brisket, and spices.
- Add the sugar and salt as well, you've done it right if the water barely covers your ingredients.
- Put your lid on and then let everything simmer for the next three hours.
- Take your brisket out if it's tender enough to fall apart and then throw it in the fridge for later.
- Keep the lid off and let all your ingredients simmer for another 40 minutes.
- Now you want to take out all the bigger pieces, strain your broth while pouring it into a different pot. Throw away your bones and spices that are left.
- Now you can add a little fish sauce, salt, and sugar until it taste just right. The broth should be mostly savory with a hint of sweet.
- Putting it Together:
- Get your pho noodles ready to add before serving.
- Throw your noodles in the bowl and then add your raw beef and brisket.
- Pour over your hot broth until the bowl is about 2 inches from the top of the bowl. The broth will continue to cook the raw beef to a perfect medium-rare.
- Put your bowl on a plate and then put all your toppings to the side.
Nutrition Facts : Calories 245 kcal, ServingSize 1 serving
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