Quick beef pho soup

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 465, total fat 6 G., saturated fats 1 G., proteins 27 G., carbohydrates 76 G., fiber 5 G., cholesterol 29 mg, sodium 2513 mg, sugar 14 G.

Now you can enjoy the rich flavor and aroma of this classic Vietnamese soup much more often, as it's ready in less than an hour. You probably already have the ingredients in your pantry. The main ingredient is store-bought beef broth. Pour it over blackened onions and ginger, and it becomes incredibly rich, as if it had been simmering on beef bones all day. Another essential ingredient for quick pho is Chinese five-spice powder. It will give you an authentic flavor without the need to buy whole anise, cinnamon, and cloves.

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 soup

2 medium onions (about 450 g), peeled and cut into 0.5 cm thick circles.
12 cm of unpeeled ginger root, cut into 0.5 cm thick circles.
2 tsp rapeseed oil (canola)
2 tsp Chinese Five Spice Powder
8 cups lightly salted beef broth
200 g of thin dry rice noodles
2 tablespoons fish sauce
200 g thin slices of rare roast beef

Innings

1 cup bean sprouts
0.5 cup fresh basil leaves
0.5 cup fresh cilantro leaves
1/4 cup hoisin sauce
1/4 cup thinly sliced green onions
1 jalapeño pepper, thinly sliced (optional)
1 lime, cut into 8 wedges
Special equipment: fine sieve

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice noodles, beef, jalapeno pepper, ginger root, bean sprouts, green onions, lime, five spice seasoning, fish sauce, hoisin sauce, basil, cilantro

Cooking the dish according to the recipe:

Position a rack on the top shelf of the oven and preheat the oven to broil. Combine the onion and ginger with canola oil on a baking sheet. Grill until the onion begins to char and brown around the edges, rotating the pan and tossing the onion and ginger halfway through, about 8 minutes.
In a large saucepan, bring salted water to a boil.

Heat a large saucepan over medium heat. Working quickly to prevent burning, add the Chinese seasoning and stir-fry until fragrant, about 10 seconds. Immediately add the broth and 2 cups of water, then add the fried ginger and onion. Bring to a boil, then reduce the heat to maintain a gentle simmer and simmer until the broth is fragrant, about 25 minutes.
Meanwhile, cook the rice noodles in boiling water for about 5 minutes. Drain thoroughly and set the noodles aside in a bowl.
Strain the broth through a fine sieve, then return it to the large saucepan, add the fish sauce and bring to a simmer.
Divide the rice noodles among four serving bowls. Arrange about 4 slices of beef on top of the noodles, overlapping them slightly. Pour 2.5 cups of broth over the beef and serve immediately with bean sprouts, basil, cilantro, hoisin sauce, green onions, jalapeño, and lime.

Categories:

recipe / Calorie content of prepared meals / Grill in the oven / Dinner / Soups / Soups with dressings / Meat soups / / Food Network - recipes / Asian cuisine / Vietnamese cuisine

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