Recipe: 20-minute pho

I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, it doesn’t take more than 20 minutes to make, and with the right garnish and condiments, it’s delicious.

I usually serve the soup with just the noodles, broth, and beef in the bowl. I offer the fresh herbs, condiments, lime, and chili on the side, to be added at the table, so everyone can season the soup to their taste.

Notes

Beef: Use thinly sliced eye of round, brisket, or flank. If you cannot find thinly sliced beef, you can easily slice it yourself at home. Place the beef in the freezer for about 30 to 60 minutes, depending on the size and thickness, until it’s firm but not fully frozen. The meat will be much easier to handle and slice thinly when it’s slightly hardened.

Condiments: The typical condiments for pho are sriracha and hoisin sauce, but you can use any sauce you want. Also delicious with a bit of Bungkus Bagus Sambal Goreng Spicy Fried Shallots, Garlic, and Chilies sprinkled on top.

Rice noodles: Pho is typically made with flat rice noodles (rice sticks), which come in various sizes ranging from fine to wide. I prefer the wider kind of rice noodles, but choose whichever size you like.

Pho broth: Pho broth cubes or paste are available in most Asian grocery stores. If you can find pho cubes, and you’re really, REALLY craving pho, you can use regular beef broth, but you won’t get the seasoning profile typical for pho so make sure you serve the soup with plenty of fresh herbs, lime, and condiments for added flavor.

Recipe: 20-minute pho

Recipe by Mitzie Mee – Sanne

Course: soup, dinnerCuisine: Vietnam

Servings

1

serving

I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, it doesn’t take more than 20 minutes to make, and with the right garnish and condiments, it’s delicious.

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Ingredients

• 1 pho cube (enough for ~ 2 cups of broth)

• 1 serving flat rice noodles

• thinly sliced beef (6-8 slices per serving)

• 1 lime

• ½ onion (white onion or shallot)

• ½ Thai chili (leave it out if you can’t handle the heat)

• ½ cup bean sprouts

• fresh herbs: cilantro, mint, Thai basil

• hoisin sauce

• sriracha sauce

Directions

• Preparation
• Cut the lime into wedges.
• Slice the chili and the onion.
• Rinse bean sprouts, basil, mint, and cilantro.
• Boil the noodles according to the instructions on the packaging. Be careful not to overcook them. Set aside for later.
• Prepare the broth according to the instructions on the packaging. You’ll need ~ 2 cups of broth per serving.
• Assemble the pho
• Place the cooked noodles in a bowl.
• Add the thinly sliced beef to the bowl with the noodles.
• Pour the hot broth over the noodles and beef. It’s important that the broth is boiling hot, as the hot broth will cook the beef.
• Serve with onion, chili, and fresh basil, mint, cilantro, and lime wedges. Adjust the flavor with hoisin sauce and sriracha as desired.