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.
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
ANISE-SCENTED BEEF PHO
Make and share this Anise-Scented Beef Pho recipe from Food.com.
Provided by mell_2
Categories Vietnamese
Time 24m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350oF. Arrange onion quarters, rounded side down, and ginger pieces on small baking sheet. Roast until the onions begin to soften, about 25 minutes. Using kitchen scissors, snip off the darf edges. Toast star anise, cardamom pods, and cinnamon stick in small skillet over medium high heat until aromatic and slightly darker in color, stirring occasionaly, about 3 minutes.
- Bring broth, water and brisket to boil in large pot over high heat. Skim off foam that rises to the top. Add onions, ginger and spices to pot. Reduce heat to medium-low. Cover and gently simmer until brisket is tender, about 2 1/2 hours. Uncover; cool 1 hour. (Can be made 2 days ahead. Chill brisket in soup, uncovered.).
- Discard any fat from surface of the soup; rewarm the soup slightly. Using tongs, tranfer brisket to cutting board. Slice thinly across the grain. Strain the soup into a large bowl; discard the solids in strainer. Return soup to same pot; boil 10 minutes. Add fish sauce and sugar; season to taste with salt and pepper. Reduce heat to low. Add brisket to soup and warm through.
- Meanwhile prepare the garnishes.
- Cook the rice noodles in medium pot of boiloing salted water until just tender; about 5 minutes.Drain.
- Divide noodles among the 6 bowls. Add brisket from soup, then onions, basil and chilies. Pour hot soup over. Serve with the remaining garnishes.
Nutrition Facts : Calories 664.9, Fat 40.5, SaturatedFat 16.3, Cholesterol 110.4, Sodium 638.6, Carbohydrate 44, Fiber 2.6, Sugar 8.6, Protein 29.5
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. From allrecipes.com
Provided by ngibsonn
Categories Meat
Time 2h10m
Yield 6 serving(s)
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 515.4, Fat 11.8, SaturatedFat 4.8, Cholesterol 56.8, Sodium 3294.2, Carbohydrate 72.8, Fiber 3.8, Sugar 4.1, Protein 27.9
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