QUICK BEEF PHO
I wrote this recipe for fast pho because you don't always want to take a whole day to source the ingredients for and make pho from scratch. This is an awesome hack to be eating pho in an hour! You can find all the ingredients locally and even have them delivered. Slicing beef paper thin can be a pain. Japanese and Chinese markets always stock paper-thin meats for shabu shabu or sukiyaki.
Provided by Jet Tila
Categories main-dish
Time 1h
Yield Makes 2 large or 4 small bowls
Number Of Ingredients 20
Steps:
- For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
- Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
- For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
- Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
INSTANT POT BEEF PHO
Beef pho is one of the most beloved dishes in Vietnam but its famous spice-laced stock can take up to 12 hours to make. By using a multicooker, we cut the time down to just over 3 hours (and much of that time is hands-off) without sacrificing any flavor. Don't be nervous about serving the pho with raw sirloin -- the hot, steamy stock cooks the beef just enough so that it is meltingly tender.
Provided by Food Network Kitchen
Categories main-dish
Time 3h55m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the pho: Add the beef bones to a 6-quart Instant Pot®, then nestle the brisket on top of the bones. Stir 1 tablespoon salt into 10 cups water, then pour over the meat. Set to high saute, cover with the lid and cook for 30 minutes (see Cook's Note).
- Transfer the brisket to a plate, then use 2 kitchen towels to carefully remove the pot and drain the bones into a large colander. Gently rinse the bones with water to remove any scum, then set aside. Carefully wash out the pot and dry well.
- Turn the pot to high saute and allow to heat up for 5 minutes. Add the ginger cut-side down, then surround the ginger with the black peppercorns, cinnamon sticks and star anise. Cook for 5 minutes without moving the ginger or spices. Use tongs to remove the ginger to a medium bowl and a slotted spoon to remove the spices to the bowl. Add the yellow onions cut-side down, then surround the onions with the garlic cloves. Cook for 10 minutes without moving the onions or garlic. Turn off the pot, then add the bones and reserved ginger and spices. Sprinkle the brisket liberally on all sides with salt, then nestle on top of the bones and vegetables. Pour in 8 cups water.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour 30 minutes (it will take about 30 minutes for the pot to come to pressure). Meanwhile, put the sirloin in the freezer so that it partially freezes and will be easier to slice.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 20 minutes, being careful of any remaining steam, unlock and remove the lid.
- Transfer the brisket to a cutting board and allow to cool slightly. Set a large colander over a large stockpot, then use a slotted spoon to transfer most of the bones and vegetables to the colander. Use 2 kitchen towels to carefully remove the pot and pour the stock into the colander. Use the slotted spoon to press down on the bones and vegetables to extract as much flavor as possible, then discard.
- Clean out the pot if needed, then return it and pour the stock back in. Skim the fat from the stock, if desired. Add enough water so that the stock comes halfway up the pot. Stir in the fish sauce and sugar, then turn to high saute and allow the stock to come to a boil. Once the stock is at a boil, taste it for seasoning and add more fish sauce if needed.
- Meanwhile, thinly slice the brisket against the grain. Slice the sirloin very thinly against the grain.
- Divide the warm rice noodles among 4 to 6 large bowls and sprinkle the noodles with freshly ground black pepper. Divide the brisket among the bowls and top with overlapping slices of sirloin. Top each bowl with 2 to 3 cups of hot stock.
- For the toppings: Serve immediately with the mung bean sprouts, red onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and sriracha, allowing your guests to dress their bowls of pho as they wish.
SHORTCUT BEEF PHO
Now you can enjoy the fragrant, slow-simmered flavor of this classic Vietnamese soup in under an hour using ingredients you probably already have in your pantry. Store-bought beef broth eliminates the need for all-day simmering of bones for stock, while Chinese five-spice powder captures the flavor of authentic pho without requiring whole spices like star anise, cinnamon and clove.
Provided by Food Network Canada
Categories Asian,beef,Main,soup
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position an oven rack on the highest setting and preheat the broiler. Bring a large pot of salted water to a boil.
- On a baking sheet, toss the onion and ginger with the canola oil. Broil on high until the onion starts to char and blacken around the edges, rotating the pan and tossing the aromatics halfway through cooking, about 8 minutes.
- Heat a large pot over medium-high heat. Working quickly to prevent burning, add the five-spice powder and toast until fragrant, about 10 seconds. Immediately add the broth and 2 cups water, then stir in the charred ginger and onion. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook until the broth is fragrant and the flavors are concentrated, about 25 minutes.
- Meanwhile, cook the rice noodles in boiling water until soft, about 5 minutes. Drain well and reserve in a bowl.
- Strain the broth through a fine-mesh sieve, then return the soup to the large pot, stir in the fish sauce and bring to a simmer.
- Divide the rice noodles between four large serving bowls. Fan about 4 of the beef slices over the noodles, overlapping slightly. Ladle 2 1/2 cups broth over the meat and serve immediately with the bean sprouts, basil, cilantro, hoisin, scallions, jalapeno and lime at the table.
1-HOUR BEEF PHO
This extreme cheater's version of beef pho takes several shortcuts to keep the prep and cook time to only 1 hour (instead of up to 12). We start with store-bought beef broth rather than making it from scratch-but to make the soup even richer, you can substitute bone broth. Instead of roasting then simmering onions and ginger in large pieces for hours, they're simply sliced and given a quick high-heat saute to coax out as much flavor as possible in the shortened cooking time. In place of dried rice stick noodles, we opted for fresh ones that cook in mere seconds and come out perfectly toothsome every time.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut the flank steak in half lengthwise and place in the freezer until the steak starts to freeze around the outer edges and is easy to thinly slice, about 30 minutes.
- Meanwhile, combine the cinnamon sticks, star anise and peppercorns in a large Dutch oven or wide pot. Toast over medium-high heat, stirring occasionally, until the spices are very fragrant, about 3 minutes. Transfer the toasted spices to a small bowl.
- Increase the heat to high and pour the oil into the Dutch oven. Add the white onions and ginger and cook, stirring occasionally, until deeply browned in spots, about 5 minutes. Carefully pour in the beef broth and stir in the garlic and toasted spices. Bring to a boil then lower the heat to a strong simmer and cook until the broth is deeply flavored and fragrant, about 30 minutes.
- Meanwhile, fill a large stockpot halfway with water, cover and bring to a boil over high heat. Arrange the red onion, jalapeño, lime, bean sprouts and Thai basil on a small serving plate. Refrigerate until ready to serve.
- Remove the flank steak from the freezer and slice very thinly on a slight bias against the grain (about 1/8 inch thick). Lay the sliced steak on a large plate and refrigerate until ready to serve.
- Strain the broth into a large bowl then return to the Dutch oven; discard the solids. Stir in the fish sauce and sugar and bring to a boil.
- Meanwhile, add the noodles to the boiling water and cook, giving them a quick stir, until they lose their shape and almost wilt down, about 5 seconds. Drain the noodles well. Working quickly, divide the noodles among 4 large serving bowls. If the noodles start to get too sticky, give them a quick rinse under hot water.
- Shingle the sliced steak on top of the noodles in a single layer. Pour the hot broth over the noodles and steak. Serve immediately with the plate of toppings, hoisin sauce, Sriracha and more fish sauce on the side.
BEEF PHO
Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles
Provided by Elena Silcock
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 16
Steps:
- Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
- Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
- Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.
Nutrition Facts : Calories 471 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 3.83 milligram of sodium
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
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