I have an A-M-A-Z-I-N-G soup recipe to share with you…my simplified version of pho (pronounced “fuh”), which is a Vietnamese noodle soup. My version has elements similar to traditional pho, and it has a superb depth of flavor (in my opinion, better than I’ve tasted in some restaurants). Even though the ingredients list might look a bit intense, a lot of the items are spices...so don't let the long-ish list deter you from trying this!
Traditional pho is made from beef bones that are slowly simmered for hours. The cooking time can be decreased exponentially by using ready-made beef broth instead, which is what I use in my recipe. Chicken or vegetable broth could be substituted for the beef broth, but the flavor profile will be a bit different.
If you like spicy heat, this definitely has some zing! However, if you don’t want the spicy zip, omit the red pepper flakes, jalapeño, and chili oil. I used one red and one green jalapeño, which made the color "pop" more (we do "eat with our eyes first!"). Whether you decide to go spicy or not, I hope you’ll love this delicious soup like my family does!
Traditional pho is made from beef bones that are slowly simmered for hours. The cooking time can be decreased exponentially by using ready-made beef broth instead, which is what I use in my recipe. Chicken or vegetable broth could be substituted for the beef broth, but the flavor profile will be a bit different.
If you like spicy heat, this definitely has some zing! However, if you don’t want the spicy zip, omit the red pepper flakes, jalapeño, and chili oil. I used one red and one green jalapeño, which made the color "pop" more (we do "eat with our eyes first!"). Whether you decide to go spicy or not, I hope you’ll love this delicious soup like my family does!
Oh-So-Yummy Pho (Vietnamese Noodle Soup)
For soup broth:
2 tbsp canola oil
1 medium onion, halved and thinly sliced
3 to 4 cloves garlic, minced
2 tsp ginger paste
1-1/2 tsp Chinese Five Spice
1 tsp ground black pepper
1 pinch red pepper flakes (optional)
1 tsp hoisin sauce
2 tbsp fish sauce
1 tbsp rice vinegar
2 tsp sesame oil (plus additional to toss with cooked rice noodles)
A few dashes of chili oil (optional)
1 tbsp low-sodium soy sauce
8 cups beef broth
6 ounces fresh mushrooms, sliced
12 to 16 ounces pre-cooked meat (chicken, beef, and/or pork; meat sliced thinly or shredded)
8 ounces rice noodles (prepared according to package directions)
Vegetables:
1 or 2 jalapeños, thinly sliced (remove seeds/membrane for less heat) (optional)
4 green onions, thinly sliced
1-1/2 tbsp dried cilantro (or 1/4 cup chopped fresh)
1-1/2 cups baby boy choy, thinly sliced
1/2 to 3/4 cup fresh Thai basil (or regular basil), cut into ribbons
Juice from 1 lime (or 1 tbsp lime juice concentrate)
Prepare rice noodles according to package directions. Then drain the noodles, set aside, and toss with a few drops of sesame oil to keep noodles from sticking together.
Heat canola oil in a large soup pot or dutch oven over medium heat. Add onion and cook until softened and beginning to brown; add minced garlic and stir.
Add ingredients from ginger paste through soy sauce; stir to combine. Add beef broth and mushrooms. Reduce heat and simmer for 10-15 minutes. Then add meat of your choice, the vegetables, Thai basil, and lime juice. Simmer for 10 minutes longer, then add prepared rice noodles and simmer for a few more minutes (until noodles are heated through).
Optional accompaniments when serving include chopped fresh mint and/or cilantro, garlic chili sauce, Sriracha, lime wedges, and soy sauce.
For soup broth:
2 tbsp canola oil
1 medium onion, halved and thinly sliced
3 to 4 cloves garlic, minced
2 tsp ginger paste
1-1/2 tsp Chinese Five Spice
1 tsp ground black pepper
1 pinch red pepper flakes (optional)
1 tsp hoisin sauce
2 tbsp fish sauce
1 tbsp rice vinegar
2 tsp sesame oil (plus additional to toss with cooked rice noodles)
A few dashes of chili oil (optional)
1 tbsp low-sodium soy sauce
8 cups beef broth
6 ounces fresh mushrooms, sliced
12 to 16 ounces pre-cooked meat (chicken, beef, and/or pork; meat sliced thinly or shredded)
8 ounces rice noodles (prepared according to package directions)
Vegetables:
1 or 2 jalapeños, thinly sliced (remove seeds/membrane for less heat) (optional)
4 green onions, thinly sliced
1-1/2 tbsp dried cilantro (or 1/4 cup chopped fresh)
1-1/2 cups baby boy choy, thinly sliced
1/2 to 3/4 cup fresh Thai basil (or regular basil), cut into ribbons
Juice from 1 lime (or 1 tbsp lime juice concentrate)
Prepare rice noodles according to package directions. Then drain the noodles, set aside, and toss with a few drops of sesame oil to keep noodles from sticking together.
Heat canola oil in a large soup pot or dutch oven over medium heat. Add onion and cook until softened and beginning to brown; add minced garlic and stir.
Add ingredients from ginger paste through soy sauce; stir to combine. Add beef broth and mushrooms. Reduce heat and simmer for 10-15 minutes. Then add meat of your choice, the vegetables, Thai basil, and lime juice. Simmer for 10 minutes longer, then add prepared rice noodles and simmer for a few more minutes (until noodles are heated through).
Optional accompaniments when serving include chopped fresh mint and/or cilantro, garlic chili sauce, Sriracha, lime wedges, and soy sauce.