SHORTCUT PHO
If you like your pho with a spicy kick, finish with sriracha, chile slices, and/or chili oil.
Provided by Colleen Weeden
Time 30m
Number Of Ingredients 11
Steps:
- Juice half the lime; cut remaining half into wedges. In a 4-qt. pot combine lime juice, broth, fish sauce, cinnamon, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
- Drop beef into simmering broth. Cook 20 to 30 seconds or until cooked through.
- Divide noodles among bowls. Spoon broth and beef over noodles. Top bowls with cilantro and green onions. Serve with lime wedges. Serves 4.
Nutrition Facts : Calories 322 kcal, Carbohydrate 49 g, Cholesterol 46 mg, Protein 21 g, SaturatedFat 1 g, Sodium 991 mg, Sugar 1 g, Fat 4 g, UnsaturatedFat 2 g
BEEF PHO
Provided by Food Network Kitchen
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
- Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
- Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
- Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
- Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.
JESSICA'S SHORTCUT PHO
My friend Jessica has for years taunted me with her recipe for 'shortcut pho,' so called because of her love for cheap ingredients. A proper pho takes days to make, mostly because of the traditional French approach to making beef stock.
Provided by Rob McMillin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Combine beef stock, chicken stock, lime juice, onion, cilantro, basil, lemongrass paste, red pepper flakes, cumin, garam masala, ginger, and white pepper in a stockpot. Add steak and shrimp; simmer for 45 minutes to 1 hour.
- While soup is cooking, prepare noodles about 30 minutes into the process. Bring a separate pot of water to a boil and add noodles. Boil until tender yet firm to the bite, about 6 minutes. Drain, rinse, and add to the soup. Stir in bean sprouts and season with salt.
Nutrition Facts : Calories 493.2 calories, Carbohydrate 59.1 g, Cholesterol 121.8 mg, Fat 13.5 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 693.9 mg, Sugar 6.3 g
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