Thursday, January 16, 2014

Beef Pho


I have wanted to make homemade Vietnamese Pho ever since I tried it a few years ago. This flavorful soup is consists of a broth, rice noodles, meats, and herb toppings (often thai basil, mint/cilantro, and mung sprouts). Chicken or beef are often used for the protein. I love a pho shop around the corner from my apartment. The portions are large (enough to take home for a second meal) and is a fairly inexpensive meal. The broth made this soup special; it is very flavorful, often made with beef bones, tendons, onions, ginger, and spices. Commonly used spices include cinnamon, anise, ginger, cardamom, coriander, fennel, and clove- though the flavor from the spices is quite mild.

 

I admit that I was not entirely up for the task of making this dish from scratch. After finding a pho beef broth while browsing in a grocery store I felt a lot more confident and ready to give it a shot. This recipe was ready in 20 minutes, perfect for a weeknight meal. I plan on preparing the real deal (broth and all) on an upcoming lazy weekend and will definitely keep you posted.

 

If you have an Asian Market in your area I would highly recommend checking it out! It’s fun to browse the aisles for new products and traditional foods. Plus, I find that the prices on rices, noodles, asian vegetables, seasonings, and seafood are much better than the grocery stores.


 

Vietnamese Beef Pho

Serves 4

 

Ingredients:

6 oz flat rice noodles

2 tsp olive oil

1 onion, thinly sliced

3 cups Beef Pho Broth (I used Pacific brand- found in the co-op or natural food section/store)

¾ pound sirloin, London broil, thinly sliced against the grain (1/16th inch)*

¼ cup scallions, sliced

 

Toppings:

3 cups mung sprouts

Springs of thai basil, mint, cilantro

Hoisin sauce or Sriracha sauce

Lime wedges

 

*Freeze the meat for 10 minutes prior to cutting to make it easier

 

Directions:

  1. Place rice noodles in a bowl, cover with tap water and let soak for 20 minutes. Heat up a pot of water to boil noodles.
  2. Heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes.
  3. Add broth and cook 10 minutes over medium-high heat, until thoroughly heated. Add sliced beef and cook for 3 minutes.
  4. Blanch the noodles for 20 seconds and place in the base of each bowl. Top with desired beef and fill bowl with remaining broth.
  5. Add toppings as desired.

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