Quick Pho Soup with Beef

Votes: 1

Photo of the dish: Chef Jet Tila

Time: 1 hour.
Complexity: easily
Servings: 4

This Vietnamese pho soup recipe is quick to prepare, and you won't have to simmer for hours to achieve a rich flavor. The key ingredient here is beef bouillon cubes. The broth simmers with the spices, becoming incredibly flavorful. You can store it in the refrigerator, then bring it back to a boil before serving and pour it over the remaining ingredients: rice noodles, paper-thin slices of beef tenderloin, bean sprouts, fresh herbs, fresh chili peppers, and green onions. To slice the beef thinly, you can briefly freeze the meat or buy it pre-sliced at an Asian market.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pho broth

2 tbsp beef bouillon cube
1 tbsp Vietnamese fish sauce
1 tbsp. white sugar
5 cm ginger root, thinly sliced
Half a yellow onion, diced into large cubes
A pinch of coarse salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Special equipment: a piece of gauze and kitchen string

Soup

240 g thin rice noodles, washed
240 g beef fillet or striploin steak, thinly sliced
1 cup Vietnamese basil leaves
1 cup bean sprouts
0.5 cups of cilantro leaves
5 jalapeño or serrano peppers, thinly sliced
4 green onions, thinly sliced diagonally
Half an onion, very thinly sliced
1 lime, cut into wedges
Hoisin sauce, for serving
Chili sauce, such as Sriracha, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: beef, rice noodles, serrano pepper, ginger root, fish sauce, carnation, star anise, cinnamon, basil, bean sprouts, bouquet garni, lime

Cooking the dish according to the recipe:

Pho broth:

Combine the beef stock and 1 liter of water in a 2-liter saucepan and bring to a gentle simmer. Add the fish sauce, sugar, ginger, onion, and salt to the broth and reduce the heat. Wrap the cloves, anise, and cinnamon stick in a piece of cheesecloth and tie with string. Place the bag in the broth and simmer for at least 30 minutes but no more than 45 minutes.
After about 30 minutes, taste the broth and add salt if needed. Strain the broth and return it to the pot. Set aside or proceed to assembling the pho.

Bring the broth to a boil. In a separate saucepan, bring the water to a boil. Using a sieve or basket, quickly drop the noodles into the water to heat and cook al dente, about 10-20 seconds. Drain the noodles and divide them among four bowls.
In each bowl, top the noodles with thinly sliced beef, basil, bean sprouts, cilantro, jalapeño, and green onions (or whatever your guests prefer). Pour enough broth over the noodles to completely cover. Garnish each serving with a lime wedge. Pho is best served with Sriracha and hoisin sauces.

Categories:

recipe / Soups / Soups with dressings / Soups with pasta and cereals / / Asian cuisine / Vietnamese cuisine

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