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.
1-HOUR BEEF PHO
This extreme cheater's version of beef pho takes several shortcuts to keep the prep and cook time to only 1 hour (instead of up to 12). We start with store-bought beef broth rather than making it from scratch-but to make the soup even richer, you can substitute bone broth. Instead of roasting then simmering onions and ginger in large pieces for hours, they're simply sliced and given a quick high-heat saute to coax out as much flavor as possible in the shortened cooking time. In place of dried rice stick noodles, we opted for fresh ones that cook in mere seconds and come out perfectly toothsome every time.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut the flank steak in half lengthwise and place in the freezer until the steak starts to freeze around the outer edges and is easy to thinly slice, about 30 minutes.
- Meanwhile, combine the cinnamon sticks, star anise and peppercorns in a large Dutch oven or wide pot. Toast over medium-high heat, stirring occasionally, until the spices are very fragrant, about 3 minutes. Transfer the toasted spices to a small bowl.
- Increase the heat to high and pour the oil into the Dutch oven. Add the white onions and ginger and cook, stirring occasionally, until deeply browned in spots, about 5 minutes. Carefully pour in the beef broth and stir in the garlic and toasted spices. Bring to a boil then lower the heat to a strong simmer and cook until the broth is deeply flavored and fragrant, about 30 minutes.
- Meanwhile, fill a large stockpot halfway with water, cover and bring to a boil over high heat. Arrange the red onion, jalapeño, lime, bean sprouts and Thai basil on a small serving plate. Refrigerate until ready to serve.
- Remove the flank steak from the freezer and slice very thinly on a slight bias against the grain (about 1/8 inch thick). Lay the sliced steak on a large plate and refrigerate until ready to serve.
- Strain the broth into a large bowl then return to the Dutch oven; discard the solids. Stir in the fish sauce and sugar and bring to a boil.
- Meanwhile, add the noodles to the boiling water and cook, giving them a quick stir, until they lose their shape and almost wilt down, about 5 seconds. Drain the noodles well. Working quickly, divide the noodles among 4 large serving bowls. If the noodles start to get too sticky, give them a quick rinse under hot water.
- Shingle the sliced steak on top of the noodles in a single layer. Pour the hot broth over the noodles and steak. Serve immediately with the plate of toppings, hoisin sauce, Sriracha and more fish sauce on the side.
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
BEEF PHO
Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
- Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
- Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.
Nutrition Facts : Calories 471 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 3.83 milligram of sodium
BEEF PHO
A classic Vietnamese soup. Great for beef-lovers. The stock can be made one day in advance, and you should use fresh herbs. Not inexpensive, but lasting. There is no substitute for the elaborate stock, unfortunately.
Provided by Andreacute Grisell
Categories Stew
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Tie up the stewing beef nicely.
- Put all the meats for the stock into a pan together with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
- Roast in a hot oven for about 40 minutes, stirring occasionally, until everything is well browned.
- Move everything to a large pot.
- Cover with water and bring to a boil.
- Skim.
- Add coriander seeds and white pepper.
- Let simmer for at least three hours.
- Take up the stewing beef and let cool, then slice thinly.
- Strain the stock.
- If made one day in advance; keep cool and remove the fat on the second day.
- Prepare the garnish: Slice the (raw) fillet of beef thinly (as for Carpaccio).
- Boil the noodles according to instructions on the package, then drain and rinse with cold water.
- Arrange the garnish (not the noodles; see below!) nicely on a big plate.
- Bring the stock to a boil, add fish sauce to taste.
- When serving, put noodles and stewing meat either into a large serving bowl, or into individual soup bowls.
- Add stock and heat to boiling point (possibly in a micro-owen).
- Serve devilishly hot.
- The guests put the garnish into their soup and the raw meat will be partially cooked from the heat of the stock.
Nutrition Facts : Calories 931.4, Fat 49.9, SaturatedFat 20.4, Cholesterol 201.8, Sodium 698.3, Carbohydrate 43.6, Fiber 2, Sugar 3.1, Protein 72.8
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