SHORTCUT PHO
If you like your pho with a spicy kick, finish with sriracha, chile slices, and/or chili oil.
Provided by Colleen Weeden
Time 30m
Number Of Ingredients 11
Steps:
- Juice half the lime; cut remaining half into wedges. In a 4-qt. pot combine lime juice, broth, fish sauce, cinnamon, coriander, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes.
- Drop beef into simmering broth. Cook 20 to 30 seconds or until cooked through.
- Divide noodles among bowls. Spoon broth and beef over noodles. Top bowls with cilantro and green onions. Serve with lime wedges. Serves 4.
Nutrition Facts : Calories 322 kcal, Carbohydrate 49 g, Cholesterol 46 mg, Protein 21 g, SaturatedFat 1 g, Sodium 991 mg, Sugar 1 g, Fat 4 g, UnsaturatedFat 2 g
JESSICA'S SHORTCUT PHO
My friend Jessica has for years taunted me with her recipe for 'shortcut pho,' so called because of her love for cheap ingredients. A proper pho takes days to make, mostly because of the traditional French approach to making beef stock.
Provided by Rob McMillin
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Combine beef stock, chicken stock, lime juice, onion, cilantro, basil, lemongrass paste, red pepper flakes, cumin, garam masala, ginger, and white pepper in a stockpot. Add steak and shrimp; simmer for 45 minutes to 1 hour.
- While soup is cooking, prepare noodles about 30 minutes into the process. Bring a separate pot of water to a boil and add noodles. Boil until tender yet firm to the bite, about 6 minutes. Drain, rinse, and add to the soup. Stir in bean sprouts and season with salt.
Nutrition Facts : Calories 493.2 calories, Carbohydrate 59.1 g, Cholesterol 121.8 mg, Fat 13.5 g, Fiber 3.2 g, Protein 31.7 g, SaturatedFat 5.1 g, Sodium 693.9 mg, Sugar 6.3 g
BEEF PHO
Provided by Food Network Kitchen
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
- Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
- Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
- Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
- Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.
VIETNAMESE SEAFOOD PHO RECIPE (PHO HAI SAN)
The most specific dish for Vietnam Pho Recipes is Seafood Pho, which is the traditional food and. When talking about Pho, everyone also think about Chicken Pho, and Beef Pho, but no one think that Pho can combine with seafood. Still using the specific flavor of Vietnamese Pho Recipes, the broth of seafood Pho is processed carefully with chicken bones and seafood, so that the broth have the natural sweet flavor and good smell.
Provided by MimieYuen
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Step 1: Hard boil all the shrimps which take out the shell, cuttlefishes and white fishes which are sliced as small pieces. If you love basil clams, you can add more too.
- Step 2: Use the boil water which boil the seafood for the broth of this Pho, add the chicken bones with onion (cleave it in two and fry first) and field mushrooms into the boil water.
- Step 3: Then add black caradmom, green cardamom pods, cinnamon, star anise, coriander seeds, sea salt, fennel seeds, clovesinto the broth to simmer for 40 minutes.
- Step 4: Dip noodle (Banh pho) in the boil water to make it soft and clean.
- Finally, you finished one of delicious Vietnamese Pho Recipes. Now put noodles, ladle broth into the deep bowl, and add all the seafood which you boiled, and some coriander, onions on the surface of dish.
Nutrition Facts : Calories 494, Fat 5.6, SaturatedFat 1.5, Cholesterol 105, Sodium 28.4, Carbohydrate 92.1, Fiber 4.8, Sugar 3.8, Protein 18.4
SHORTCUT SHEPHERD'S PIE
By adding a can of soup to this recipe makes it so quick & simple - an ideal recipe for after work or when you're in a hurry. I also add extra vegetables.
Provided by Marli
Categories Savory Pies
Time 48m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large saucepan and saute the onion in oil until transparent.
- Add the mince and brown.
- Stir in the flour to coat the mince.
- Add the ketcup and the soup.
- Season to taste.
- Transfer the mince mixture to a pie dish and top with the mashed potato.
- Dot with tiny pieces of butter.
- Bake at 190c for 30 minutes or until the mashed potato is slightly browned.
Nutrition Facts : Calories 1042.6, Fat 91.5, SaturatedFat 38.4, Cholesterol 132.8, Sodium 1271, Carbohydrate 39.2, Fiber 3.5, Sugar 10.3, Protein 16.2
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