Beef Pho


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Pho is one of the few recipes that I will “cheat” with when I make it. Normally when I want pho, I want something fairly quick and simple, I don’t want to put in the hours that goes into making the perfect bone broth. So, I buy the Asian Home Gourmet Pho packets. One day, I’ll make an amazing bone broth, freeze it, and that will be what I use for pho, until then… it’s not really homemade, but it’s delicious and not take out.

The recipe for pho is by no means a hard and fast rule. Tweak, play, and substitute all you like! There are SO many different kinds of pho out there, from seafood to vegetarian, etc. So use the following recipe as a guideline, and don’t be afraid to experiment! To cut the beef thin enough to cook in the soup, put it in the freezer while you’re simmering the broth and use a VERY sharp knife.

Beef Pho
Print Recipe
Servings
3 bowls
Servings
3 bowls
Beef Pho
Print Recipe
Servings
3 bowls
Servings
3 bowls
Ingredients
Servings: bowls
Instructions
  1. Mix the broth package, water, and sliced onion in a large pot and bring to a boil. Simmer for 30 min.
  2. Cook the rice noodles according to instructions (usually in boiling water for 2-3 min)
  3. Put the sprouts, noodles, beef, etc into a large bowl. Fill the bowl with broth, cover and let sit 5 min.
  4. Squeeze the lime into the soup, add a splash of hotsauce and enjoy!
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