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Ain’t Nobody Got Time Pho That!

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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:

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

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