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  • Welcome!
  • Air Frying
  • Main Dishes - Menu
  • Appetizers & Beverages
  • Desserts & Sweets
  • Grill Time!
  • Seafood and Fish
  • Side Dishes
  • Soups & Stews
  • Pressure Cooking
  • Contact
My Food Fantasia

Soups & Stews

Oh-So-Yummy Pho

5/12/2017

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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!
Picture
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.
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