Quick Faux Pho Recipes

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QUICK FAUX PHO



Quick Faux Pho image

Not quite the same, but still good. I usually use the chicken/turkey alternatives as we don't eat red meat in our house. I don't remember where I got this, some magazine I think...

Provided by TattooedMamaof2

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 (14 1/2 ounce) cans beef broth
6 ounces rice noodles
5 ounces Baby Spinach
1 cup fresh basil leaf
8 ounces pastrami, torn in strips (16 thin slices)
1/4 cup green onion, chopped
2 teaspoons chili oil
1 lime, quartered

Steps:

  • Put broth in a large pot. Cover and bring to a boil over medium-high heat.
  • NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
  • Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
  • Stir in the spinach and basil for the last minute of cooking time.
  • Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.
  • Serve with lime.

Nutrition Facts : Calories 329.2, Fat 7.9, SaturatedFat 1.6, Cholesterol 42.2, Sodium 3788.7, Carbohydrate 39.4, Fiber 2.5, Sugar 0.6, Protein 26

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!

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

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.

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