HOW TO MAKE QUICK VIETNAMESE BEEF NOODLE PHO

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Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we’re sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.

Meat pho (articulated “fuh”!) feels like an eatery staple, yet it’s really not too difficult to make a speedy form at home. This formula for fast Vietnamese meat pho was one of our top choices from The Kitchn Cookbook; to such an extent that we needed to walk you through how to make it, bit by bit

However much we love those chewy rice noodles and delicate chomps of meat, Vietnamese pho is actually about the stock. Genuine pho stock is a since a long time ago stewed issue, consolidating chicken or meat bones (or both!) with aromatics like onions and ginger to make a profoundly rich, profoundly flavorful stock. Making an extraordinary stock is a cycle that requires hours — at times days.While this sort of lethargic cooked pho is totally unbeatable, we can make a lot speedier variant utilizing locally acquired hamburger stock. This “fast” pho doesn’t have an incredible same profundity or home-cooked flavor, yet when a pho longing for hits on an arbitrary weeknight and we simply need a bowl of delicious noodles, it takes care of business.

We can likewise draw near to the kinds of genuine pho stock by setting aside only a bit of effort to implant the stock with some aromatics. Stewed for 30 minutes for certain onions, ginger, entire flavors, soy sauce, and a scramble of fish sauce — we can make a basic pho stock that preferences pretty darn great. I likewise prefer to add carrots to my stock — it’s not customary, however I like the pleasantness and body they add.Top decisions for hamburger pho are sirloin steak, round eye, or London cook. These are speedy cooking bits of hamburger that will not leave you biting for quite a long time. My top pick of the pack is round eye, which is the thing that I’ve utilized today — this cut is more slender than sirloin and I like its burly flavor, particularly in this pho.

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A bowl of pho is more than the amount of its parts. Each bowl gets developed independently. Delicate rice noodles are on the base with a layer of meagerly cut crude meat on top. At that point the quite hot stock gets spooned over the top, cooking the hamburger. To guarantee the hamburger gets cooked through, cut it as daintily as could really be expected (staying it in the cooler for 15 minutes prior to cutting assists with this). Additionally, mastermind it in a solitary layer throughout the noodles when it’s an ideal opportunity to construct the bowl. Cuts that are amassed together or piled up will not cook through right to the center.

Also, don’t worry about serving “crude” meat at the table — as long your stock is steaming-hot, it will cook the hamburger. You’ll see the meat turn murky and earthy colored as you pour on the stock; be that as it may, similar to steak, it’s alright on the off chance that you actually see a touch of pink.But we’re not done at this point! In the table ought to be a plate of new spices, bean sprouts, cut scallions and stew peppers, wedges of lime, and some other new enhancements the cook wants to give. Every coffee shop gets their own bowl of pho and can embellish it anyway they like. By and by, I love bunches of lime, crunchy bean sprouts, torn pieces of basil, and a decent crush of Sriracha to polish it off.

INGREDIENTS

For the quick broth:

  • 2 large yellow onions
  • 1 (4-inch) piece fresh ginger
  • 2 (3-inch) whole cinnamon sticks
  • 2 whole star anise
  • 3 whole cloves
  • 2 teaspoons whole coriander seeds
  • 6 cups low-sodium beef broth
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon fish sauce
  • 3 medium carrots, peeled and coarsely chopped

For serving:

  • 8 ounces sirloin steak, round eye, or London broil
  • 8 ounces dried rice noodles (bahn pho, 1/16-, 1/8-, or 1/-4 inch wide)
  • 3 medium scallions
  • 1 fresh chili pepper, such as Thai bird, serrano, or jalapeño
  • 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

  1. 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.
  2. Char the onions and ginger. Using tongs, char the onions and ginger on all sides over 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.
  3. 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.
  4. Combine the broth ingredients. Add the broth, tamari or soy sauce, fish sauce, carrots, and charred onions and ginger.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. Serve the pho with toppings. Serve the pho at the table and let each person top their bowl as they like.
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RECIPE NOTES

  • Vegetarian pho: Use vegetable stock or broth and skip the fish sauce. Instead of slices of beef, top the pho with tofu, seitan, mushrooms, bok choy, broccoli, or other vegetables. See here for a full recipe: Vegetarian Pho.
  • Make-ahead: The broth can be prepared, cooled, and refrigerated for 5 days or frozen for up to 3 months. The beef can be sliced and kept refrigerated for several hours (no longer than 24 hours). The noodles can be prepared, tossed with a bit of neutral-tasting oil, and kept refrigerated for up to 1 day before serving. The toppings can also be prepped up to 1 day ahead and kept refrigerated until serving.
  • Storing leftovers: Leftover noodles stored in broth will ultimately absorb all the broth and become gummy. If you have leftovers, store the noodles, broth, beef, and toppings in separate containers. When reheating, assemble the noodles, beef, and broth in a bowl and microwave; top with garnishes before serving.
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