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.
QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY
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
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!
QUICK PORK PHO
Steps:
- Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
- Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
- Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.
VIETNAMESE BEEF PHO
This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 17
Steps:
- In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
- Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
- Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
Nutrition Facts : Calories 527.9 calories, Carbohydrate 73.1 g, Cholesterol 50.7 mg, Fat 13.6 g, Fiber 3.9 g, Protein 27.1 g, SaturatedFat 5.4 g, Sodium 2843.8 mg, Sugar 4 g
QUICK VIETNAMESE BROTH
A delicious base to a variety of Vietnamese style soups. Recipe from, Cooks Illustrated Soups and Stews. Soooo good. ***A Wonderful base used in my Vietnamese-Style Beef Noodle Soup or my Hot and Sour Noodle Soup with Shrimp and Tomato.
Provided by hollyfrolly
Categories Vietnamese
Time 35m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Over medium-high heat, bring all ingredients to a boil in a medium sauce pan.
- Reduce to low and simmer- partially covered about 20 minutes.
- Remove solids and discard.
- Cover and keep hot over low heat until ready to serve.
Nutrition Facts : Calories 70.5, Fat 1.8, SaturatedFat 0.5, Sodium 1036.7, Carbohydrate 8.3, Fiber 0.1, Sugar 4, Protein 7.1
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