Quick And Easy Pho Recipes

QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY

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!

SIMPLIFIED VIETNAMESE BEEF PHO RECIPE

Steps:

• Saute the onion and ginger cut-side down over hot oil until slightly charred. Set aside.
• In a large pot, heat the staranise, cloves, cinnamon, cardamom and coriander over medium-high heat for about 3 minutes or until fragrant.
• Add in the charred onion, ginger, beef stock, and stir.
• When your broth reaches a simmer, reduce to heat to medium-low and allow the soup to simmer for 30 more minutes.
• Strain and discard the solid ingredients and stir in the fish sauce and sweetener into the hot broth. Season to taste.
• As your broth simmers, cook the rice noodles on a separate pot according to package instructions.
• Drain then briefly rinse the noodles with cold water to prevent them from continuing to cook.
• Start by portioning the noodles in serving bowls, followed by the steak.
• Pour the simmering broth and submerge the steak completely so it cooks.
• Top each bowl with your preferred garnish and finish it off with a squeeze of lime.
• Serve hot with sriracha and hoisin sauce on the side.

QUICK BEEF PHO

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.

JESSICA'S SHORTCUT PHO

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.