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We are back this week with a truly delicious take out fake out recipe. As you know, I love soup. In the past decade, I have been enlightened to Vietnamese Pho. It’s my absolute favorite. Never in a million years did I think I would be able to replicate it at home but ladies in gentlemen, you’re in luck! I stumbled upon and improved my very own Quick Vietnamese Pho. This soup tasted so niceI made it twice and learned a lot along the way. It was a classic kitchen adventure and my full stomach reaped all the comforting benefits.

Traditionally, the broth is made from bones. This process takes a substantial amount of time. Truth be told I considered putting in the time and effort, but true to DCDishes form, I needed a faster alternative. The recipe that inspired this dish used beef broth, some interesting seasonings, charred onions, and ginger. Normally, I buy minced ginger in a jar because obviously, I am a girl who loves convenience when it comes to groceries. This recipe forced me out of my comfort zone to use fresh ginger root. My biggest concern was of course, how to peel this bad boy. It turns out the solution is simple. If you use a spoon to scrape the tough outsides of the root, you’ll peel the ginger with the greatest of ease!

The soup as a whole takes about 45 minutes to make. It had never dawned on me that the thinly sliced beef was actually raw before the hot broth is poured on top. I was wary but the super-hot soup does the trick and is delicious. The best part is spicing things up, literally with the various toppings including sriracha and jalapenos. It’s important to note if there are leftovers to be sure to store everything separately. When you want to reheat -prep the meat, noodles, and broth in a bowl then microwave. After everything is hot and cooked, jazz it up with your toppings. This fragrant and filling pho is pretty darn good! You won’t regret trying this soup, pho real!

Quick Vietnamese Pho

What You Need:DSC_0127.JPG

For the quick broth:

  • 2 large yellow onions
  • 1 shallot
  • 1 (4 to 6 inch) piece fresh ginger
  • 4 (3-inch) whole cinnamon sticks
  • 3 whole star anise
  • 6 whole cloves
  • 4 tsp. whole coriander seeds
  • 12 cups low-sodium beef broth
  • 2 Tbsp. soy sauce
  • 2  Tbsp. fish sauce
  • 6 medium carrots, peeled and coarsely chopped
  • 6  cloves of garlic, peeled and cut in half

For serving:

  • 8 -12 oz. sirloin or top round steak
  • 16 oz. dried rice noodles (bahn pho, 1/16-, 1/8-, or 1/-4 inch wide)
  • 5 medium scallions
  • 2 fresh jalapeños
  • 1 to 2 medium limes
  • 1 cup mung bean sprouts
  • 1 cup fresh herbs, such as cilantro, basil, Thai basil, mint, or a mix
  • Hot sauce, Sriracha, or hoisin sauce

Instructions:
Click here to Cook With Me!

  • Prepare the onions and ginger. Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.
  • Char the onions and ginger. Using tongs, char the onions and ginger on all sides over a high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces are charred in spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits; set aside.
  • Toast the spices. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant, 1 to 2 minutes. Stir frequently to prevent the spices from scorching.
  • Combine the broth ingredients. Add the broth, soy sauce, fish sauce, carrots, garlic, and charred onions and ginger.
  • Cover and simmer the broth. Increase the heat to medium-high and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer 30 minutes to give time for all the spices and aromatics to infuse in the broth. Meanwhile, slice the beef, cook the noodles, and prepare the toppings.
  • Freeze the beef for 15 minutes. Place the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly. *This isn’t needed if your beef comes pre-sliced*
  • Slice the beef into thin slices. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef across the grain into very thin slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve. *This isn’t needed if your beef comes pre-sliced*
  • Cook the rice noodles. Bring a second saucepan of water to a boil. Add the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Drain the noodles, then run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls, or toss them with a little neutral-tasting oil to prevent sticking.
  • Prepare the rest of the pho toppings. Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.
  • Strain the broth. When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.
  • Prepare the pho bowls. If you haven’t already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.
  • Ladle the hot broth on top. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.
  • Serve the pho with toppings. Serve the pho at the table and let each person top their bowl as they like.
  • Enjoy!

Cook With Me:

  • Prepare the onions and ginger. Peel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.DSC_0129.JPG
  • Char the onions and ginger. Using tongs, char the onions and ginger on all sides over a high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces are charred in spots. Rinse the pieces under cool water to remove any loose, gritty, overly charred bits; set aside.DSC_0132
  • Toast the spices. Place the cinnamon, star anise, cloves, and coriander seeds in a medium saucepan and toast over medium-low heat until toasted and very fragrant, 1 to 2 minutes. Stir frequently to prevent the spices from scorching.DSC_0131.JPG
  • Combine the broth ingredients. Add the broth, soy sauce, fish sauce, carrots, garlic, and charred onions and ginger.DSC_0135.JPG
  • Cover and simmer the broth. Increase the heat to medium-high and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer 30 minutes to give time for all the spices and aromatics to infuse in the broth. Meanwhile, slice the beef, cook the noodles, and prepare the toppings.
  • Freeze the beef for 15 minutes. Place the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly. *This isn’t needed if your beef comes pre-sliced*
  • Slice the beef into thin slices. Remove the beef from the freezer and immediately use your sharpest knife to slice the beef across the grain into very thin slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve. *This isn’t needed if your beef comes pre-sliced* DSC_0137.JPG
  • Cook the rice noodles. Bring a second saucepan of water to a boil. Add the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Drain the noodles, then run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls, or toss them with a little neutral-tasting oil to prevent sticking.DSC_0138.JPG
  • Prepare the rest of the pho toppings. Thinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.
  • Strain the broth. When the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.DSC_0140.JPG
  • Prepare the pho bowls. If you haven’t already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.
  • Ladle the hot broth on top. Ladle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. The beef should immediately start to turn opaque. Fill each bowl with as much broth as desired.
  • Serve the pho with toppings. Serve the pho at the table and let each person top their bowl as they like.
  • Enjoy!DSC_0187

Inspired by this recipe.

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