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
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
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.
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.
TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY
Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha
Provided by Pierce Abernathy
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
- Set a rack in the upper third of the oven and preheat the broiler.
- Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
- Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
- Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
- Season the brisket liberally with salt and add it to the stockpot.
- Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
- Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
- Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
- Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
- Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
- Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
- Enjoy!
BEEF PHO
Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.
Provided by LETT101
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 6h30m
Yield 6
Number Of Ingredients 22
Steps:
- Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
- Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
- Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
- Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
Nutrition Facts : Calories 1314 calories, Carbohydrate 101.6 g, Cholesterol 484.6 mg, Fat 35.7 g, Fiber 3.3 g, Protein 139.3 g, SaturatedFat 13.8 g, Sodium 2101.2 mg, Sugar 2.2 g
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