Vietnamese Pho in a Snap

Experience the rich flavors of Vietnamese Pho right at home with this quick and easy recipe. Instead of making the broth from scratch, you use two 32-oz containers of ready-made Broth. This satisfying noodle soup is enriched with aromatic spices, fresh herbs, and tender meat, making it perfect for a cozy dinner or a gathering with friends. Indulge in this easy-to-make Vietnamese Pho.

Ingredients

 Broth, spices, and aromatics to flavor Broth, Rice Noodles, and the meat of choice

·        2 32-oz ready-made broths (chicken or Beef)

·        2-inch piece of ginger, sliced thinly

·        2 cloves of garlic minced

·        Salt and pepper (optional for seasoning to taste)

·        2 tbsp soy sauce

·        1 tbsp fish sauce

·        12-oz dry or fresh “Banh Pho” or rice noodles (follow package directions)

·        1 pound sirloin or tenderloin beef, thinly sliced (see notes on slicing Beef)

Garnishes for the Pho

    ·        bean sprouts

·        fresh herbs (basil, cilantro, mint)

·        Thinly sliced white onions

·        sliced scallions

·        Lime wedges

·        Hard-boiled eggs (4) sliced in half

·        Sliced red and green chilies, shredded carrots (optional)

·        Hoisin sauce, or Sriracha sauce, and fish sauce

Instructions – Part 1 

Flavoring the Broth with aromatics and spices  

1.   In a large pot, bring the ready-made Broth to a gentle simmer over medium heat. 

2.   Add sliced onions, garlic, and ginger to the Broth and let it cook for about 15 minutes to infuse the flavors. 

3.   After simmering, strain out the solids and return the Broth to the pot. 

4.   Stir in the soy sauce, fish sauce, and salt and pepper, adjusting the seasoning as necessary. 

5.   Prepare Rice noodles according to package directions; drain and set aside. Special tip: I add just a little sesame seed oil to noodles to keep them from sticking.

Instructions – Part 2

 Assemble Pho Bowl with Noodles, meat choice, and garnish 

1.   Arranged cooked noodles in bowls, topping them with raw, sliced Beef. 

2.   Pour the hot Broth over noodles and Beef, allowing the heat to cook the meat. 

3.   Garnish with fresh bean sprouts, herbs, scallions, and any other garnish. 

4.   Serve with lime wedges, Sriracha, and hoisin sauce on the side. 

5.   Enjoy your bowl of Vietnamese Pho in a snap.

Recipe Notes 

Optional Noodle prep

Prepare noodles in a large bowl. Pour boiling water over them and let them stand for about 5 to 10 minutes. Drain and add sesame seed oil to prevent sticking, or place them in a colander and rinse with cold water. 

Thinly slice Beef or chicken

You can purchase thinly sliced Beef from an Asian market or ask your butcher to slice it. Alternatively, you can place your Beef, chicken thighs, or breasts in the freezer for about 15-20 minutes and then take them out and slice them. Your meat of choice must be sliced thinly because it will be cooked only with hot Broth. 

Other meat options

Small or medium shrimp

Baby Scallops

Lamb loin