Easy Pho Recipe: A Scrumptious Bowl of Goodness
Hey there foodies and Vietnamese cuisine enthusiasts, have I got a recipe for you! Today, I want to introduce you to one of my all-time favorite dishes: Vietnamese Rice Noodle Soup With Beef and Fresh Herbs, also known as Pho. This soup is the epitome of comfort food and perfect for a cold winter day or when you’re in need of warming up.
This soup has been a staple in Vietnam for years and has now become extremely popular all around the world. Of course, traditional Pho often takes hours to prepare, but I have simplified this recipe so that it’s easy enough for anyone to make at home.
The combination of tender beef slices, delicate rice noodles, and fragrant herbs produces a delightful aroma that will fill your senses. From the savory broth filled with aromatic spices like star anise, cloves, ginger, and garlic to the cherry on top – fresh cilantro leaves and chopped green onions – this dish is chock-full of flavor.
Whether you’re familiar with Vietnamese cuisine or new to its vast array of delicious dishes, there’s never been a better time to try making your own homemade Pho. So why wait? Grab your apron and let’s get started!
Why You’ll Love This Recipe
What’s not to love about a steaming hot bowl of Vietnamese beef noodle soup? This dish, also known as Pho, is the ultimate comfort food that’ll warm your belly and soothe your soul. The combination of tender top round steaks, slurpy rice noodles, fragrant herbs, and deliciously spiced beef broth all come together to make this an incredibly satisfying meal.
But what really sets this particular recipe apart from others is the addition of fresh herbs and aromatics such as Thai basil, cilantro, and mint. These ingredients give the soup an invigorating burst of flavor and freshness that’ll make your taste buds dance with joy. And don’t forget the crunch of bean sprouts and kick from the serrano chilies – they all come together to create a symphony of flavors and textures that’s truly unforgettable.
But perhaps the best part about this dish is its versatility. Need a vegetarian option? Simply omit the meat and substitute vegetable broth for the beef broth. Want to switch things up? Try adding in beef tendon or even chicken instead of top round steaks. There are endless possibilities when it comes to customizing this dish to suit your own tastes and preferences.
So if you’re looking for a deeply satisfying and flavorful meal that’s sure to impress, look no further than this Vietnamese rice noodle soup with beef and fresh herbs recipe. It promises to take your taste buds on a journey they won’t soon forget!
Ingredient List
Let’s dive into the ingredients that will make this Vietnamese Rice Noodle Soup with Beef and Fresh Herbs recipe burst with flavors in every spoonful! Get ready, because we’ve got some unique ingredients that you might not commonly find in your pantry.
Beef and Broth
- 1 lb Top Round Steaks, thinly sliced
- 8 cups low-sodium Chicken Broth
- 2 tbsp Fish Sauce
- 1 piece of medium Ginger (2-3 inch), peeled and thinly sliced
- 6 whole Cloves
- 1 Star Anise
Soup Perfection
- 16 oz dry Rice Noodles
- 2 tbsp Sugar
- 2 Serrano Chilies, stemmed and sliced
- Hoisin Sauce for serving
- Lime wedges for serving
- Fresh Ground Black Pepper to taste
Garnishes
- 2 cups Bean Sprouts, rinsed and drained
- Thai Basil, Cilantro, Mint leaves (about a handful)
- Green Onions (thinly sliced)
These fresh herbs and vegetables will add fragrance, texture, and color to your bowl of soup. And don’t fret if you can’t find all these herbs, it’s okay to adjust based on what you have available at hand. Now that we’ve gone through our grocery list let’s move on to making this drool-worthy Vietnamese Rice Noodle Soup!
The Recipe How-To
Now that we’ve got our ingredients sorted out, it’s time to get cooking! Follow these simple steps and soon you’ll be savoring a bowl of piping hot Vietnamese Rice Noodle Soup with Beef and Fresh Herbs.
Prep Time: 20 minutes
Cook Time: 2 hours
Step 1: Roast the Spices
Start by roasting star anise, whole cloves, and sliced ginger in a pan until fragrant. This will bring out the flavors in the spices, which are key to the deliciousness of a good pho.
Step 2: Boil the Beef Broth
In a large pot, bring beef broth to a boil. Add your roasted spices and let it simmer for at least an hour. This will allow all the flavors to meld together and create the perfect base for your soup.
Step 3: Cook the Beef
Thinly slice your top round steaks into very thin slices, about 1/8 inch thick or less. They should be so thin that they cook almost instantly in the soup. You can also leave them whole if you prefer. Boil water separately and blanch the beef slices for a few seconds until they are just brown on the outside but still pink inside. Drain them well and set aside.
Step 4: Soak Rice Noodles
While your broth is simmering, soak your rice noodles in hot water for about 15 minutes or until they’re soft and pliable.
Step 5: Add Aromatics
Once your broth is ready, add minced garlic cloves, finely chopped serrano chilies, fish sauce, some sugar, and lime juice to taste. Let everything cook together for a few minutes to blend.
Step 6: Assemble Your Bowls
In a bowl, place a handful of rice noodles and some slices of cooked beef on top. Ladle the hot broth over those, and add whatever fresh herbs or vegetables you like. Some popular options are Thai basil, cilantro, mint, green onions, and bean sprouts. Serve with hoisin sauce and sliced serrano chilies on the side.
That’s it! It may seem like a lot of work but the result is a flavorful and satisfying bowl of Vietnamese Rice Noodle Soup with Beef and Fresh Herbs that will transport you to the streets of Vietnam.
Substitutions and Variations
Alright, we’re getting into some real cooking here. This is where things can get interesting. Don’t be afraid to switch up the ingredients if you don’t have everything listed. Here are some substitutions and variations you can try out:
– Chicken Pho: Not a beef lover? No problem, swap the beef for chicken and you’ve got yourself a tasty chicken pho.
– Vegetarian Pho: Don’t eat meat? No worries, just omit the beef and use vegetable broth instead of beef broth. Add in some mushrooms to give it that umami flavor.
– Vegan Pho: For a vegan-friendly version, simply remove the meat and substitute fish sauce with soy sauce. You can also use vegetable broth instead of beef broth.
– Beef Tendon: If you’re feeling adventurous, try adding some beef tendon to your pho. It’s a popular addition and adds a chewy texture to your soup.
– Star anise substitute: If you don’t have whole star anise, you can use five spice powder as a suitable alternative.
– Bean Sprouts: Don’t have bean sprouts? Use julienned carrots instead.
– Cilantro/Mint/Green Onion Substitutes: If you don’t like these herbs, feel free to omit them or substitute them for other herbs such as basil or parsley.
Remember, every cook has their own spin on the classic recipe so feel free to experiment with what works best for your taste buds.
Serving and Pairing
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Ah, now that you’ve whipped up a delicious bowl of Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho), it’s time to serve it up and enjoy the fruits of your labor. But before you dive in, let me give you some recommendations on how to serve and pair this dish to maximize your culinary experience.
First, the best way to serve pho is piping hot in large bowls. Make sure to include a variety of fresh herbs and vegetables on the side so that each diner can customize their bowl with their preferred flavors and textures. Some great options include bean sprouts, cilantro, Thai basil, lime wedges, and thinly sliced serrano chilies.
As for pairing suggestions, pho is typically enjoyed with lighter red wines or crisp white wines that complement the bold flavors and spicy notes of the broth. A Sauvignon Blanc, Pinot Gris, or Pinot Noir are all excellent choices depending on your personal preference.
If you’re looking for a non-alcoholic beverage option, consider serving pho with a cold glass of iced tea or Vietnamese coffee. Both drinks offer a refreshing contrast to the warmth and intensity of the soup.
Finally, make sure everyone has plenty of chopsticks and spoons handy so they can easily savor every last bite. And don’t be afraid to slurp up those noodles – in Vietnamese cuisine, it’s a sign of appreciation for the chef’s hard work! Enjoy every delicious spoonful of this flavorful beef noodle soup.
Make-Ahead, Storing and Reheating
Now that you’ve mastered the art of making authentic pho, why not make a big batch and enjoy it for several meals throughout the week? To make it easy for you to store, reheat, and enjoy your beef noodle soup to its fullest, I have prepared some tips and recommendations for you.
Firstly, after cooking your soup, allow it to cool down to room temperature. Transferring hot pho directly into the refrigerator can lead to spoilage, so keep this in mind. Once cooled, transfer your noodles and broth into an airtight container and refrigerate them for up to three days.
If you’re planning on saving some extra pho for later use, consider freezing it. This is a great option if you want to meal prep or if you have leftover soup that needs storing. To do this, let the soup cool down first before transferring it into a freezer-safe container. You can also portion the soup in small containers or bags for easy access. Frozen pho can be stored for up to two months.
To reheat your pho, bring it back to a boil on the stove or microwave it until hot. I recommend storing the noodles separately from the broth during storage; this helps prevent your noodles from becoming soggy in reheating.
If you find yourself with more broth than noodles (or vice versa), simply double up on one and freeze or refrigerate for future meals. Alternatively, divide your broth and noodles in separate containers during storage so that they can be used interchangeably without any loss of quality.
When ready to serve again, reheat the broth until hot and pour over pre-cooked rice noodles. Top with thinly sliced beef fresh herbs like cilantro, basil or mint leaves, bean sprouts or other vegetables that you prefer. This can be done quickly— simply soak the rice noodles in hot water or by using a microwave before pouring on the broth.
In summary, make-ahead and storing of pho can be done effortlessly with a little planning. Freezing, portioning into small containers, and refrigeration in airtight vessels are all effective ways to store your homemade beef noodle soup. Reheating pho is also straightforward, requiring only that noodles and broth be kept separate before reheating. By understanding these simple tips and recommendations, you can easily make your own pho like a pro and savor its spiced beef taste any time you wish!
Tips for Perfect Results
If you want to create a Vietnamese pho dish that stands out, then you need to make sure you get everything just right. Here are some tips that will help:
Firstly, ensure that you use fresh herbs and vegetables to enhance the flavor of your broth. It gives freshness to the dish, making it more enjoyable.
Secondly, when making the broth, consider using beef bones and tendons because they add an authentic beef flavor to the soup. You can also use top round steaks or thinly sliced beef which must be added towards the end of cooking so they cook through.
Thirdly, Pho is typically served with rice noodles, so it’s essential to prepare them correctly. Soak the noodles in hot water until they’re tender, but still have a slight crunch to them. Rinse them under cold water and drain before adding them to the hot soup stock.
Fourthly, when it comes to seasoning, use fish sauce for saltiness and sugar for sweetness. You can also add hoisin sauce to take the flavor a notch higher.
Fifthly, make sure you don’t overcook your meat. The beef should be spiced with star anise and simmered for about 15 minutes until it becomes medium rare.
Finally, don’t forget about bean sprouts, lime wedges, cilantro mint and serrano chilies which are essential accompaniments in pho cuisine. These ingredients play a vital role in adding brightness and crunchiness to your dish.
By following these tips when preparing your next batch of pho noodle soup – you’re guaranteed perfect results every time!
FAQ
Before you dive into making your own delicious Vietnamese rice noodle soup with beef and fresh herbs recipe, let’s take a moment to answer some commonly asked questions. Whether it’s about ingredient substitutions, storage or cooking techniques, we want to ensure that you have all the information you need to make the best possible bowl of pho. So let’s get started with our FAQ section.
What fresh herbs are used in pho?
To make an authentic bowl of Pho Soup, we’ll need a range of garnishes, including fresh herbs such as cilantro, mint, and/or Thai basil. Additionally, we’ll need bean sprouts, lime wedges, thinly-sliced chilies such as Thai bird chilies or jalapenos, and thinly-sliced onions in the form of green or white onions. We can also use sauces like hoisin and/or sriracha to add some extra flavor to our soup.
What are the secret ingredients in pho?
Dried peanut worms, also known as sa sung, are said to be the key element in making flavorful pho.
What is the difference between pho and rice noodle soup?
Pho and ramen are two popular types of Asian noodle soups. While pho is a Vietnamese dish with rice noodles in a light broth, ramen is a Japanese dish with wheat noodles in a hearty broth. The texture of the noodles also differs between the two, with pho noodles being soft and translucent while ramen noodles are firm and chewy.
What is pho with raw beef called?
Let me guide you through the art of crafting a delectable Vietnamese beef noodle soup known as Phở tái. This soup features delicate slices of raw beef that are lightly cooked in a steaming broth. It’s commonly referred to as rare beef pho, due to the brief poaching process.
Bottom Line
Vietnamese Rice Noodle Soup with Beef and Fresh Herbs or “Pho” as it is popularly known, is one of the most flavorful and hearty noodle soups out there. It is packed with a range of spices, herbs, and aromatics that work together to create an explosion of taste in your mouth. With so many nutrient-rich ingredients, Pho is more than just a bowl of soup, it is a complete meal in itself.
So what are you waiting for? Gather all the ingredients, follow the instructions provided in this article, and be prepared to have your taste buds tantalized. This beef noodle soup recipe is perfect for a quick weeknight dinner or a lazy weekend meal with family and friends. Not to mention it’s healthier than grabbing fast food, but equally enjoyable!
Make sure you request for fresh & high-quality ingredients to get the best flavors possible. Don’t forget to serve it with a side of hoisin sauce, lime wedges, bean sprouts, serrano chilies, and Thai basil or any other toppings like the cilantro and mint leaves for freshness.
I hope you find my recipe informative and easy to follow. Remember that slight variations and improvisations in cooking techniques and ingredients go a long way in creating a personalized taste. So experiment on your own to get your perfect Pho bowl.
Lastly, I can confidently say that once you master this recipe, Vietnamese Rice Noodle Soup with Beef and Fresh Herbs will become one of your favorite comfort foods!
Vietnamese Rice Noodle Soup With Beef and Fresh Herbs (Pho) Recipe
Ingredients
- white onion, sliced thin (1 medium onion)
- 4 garlic cloves (sliced thin)
- 1 tablespoon ginger (fresh, about a 2-3 inch piece, peeled and thin sliced)
- 6 whole cloves
- 1 whole star anise, bruised (or 1/2 teaspoon anise seeds)
- fresh ground black pepper (to taste)
- 56 ounces chicken broth
- 2 tablespoons sugar
- 2 teaspoons asian fish sauce (nam pla or nuoc nam)
For the soup
- 6 -8 ounces linguine-style rice noodles
- 6 -8 ounces top round steaks, sliced extremely thin (chicken breast can be substituted)
For table salad
- 10 sprigs coriander, fresh
- 6 -8 sprigs Thai basil (or other fresh basil)
- 2 serrano chilies, thin sliced (or jalapenos)
- 1 cup bean sprouts (generous handful)
- 1 lime, cut into wedges
Sauces
- hoisin sauce
- hot sauce
Instructions
- Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used.
- Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes.
- Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls.
- While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces.
- To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.