PHO EXPRESS RECIPES

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EXPRESS PHO NOODLE SOUP - MARION'S KITCHEN



Express Pho Noodle Soup - Marion's Kitchen image

Get that epic pho flavour in record time with this easy recipe. Use star anise, cinnamon, garlic, ginger and onion as aromatics to flavour ready-made beef stock, then pour it over the noodles and beef and add fresh Thai condiments.

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 21

400g (14oz) dried rice stick noodles
½ onion, halved and thinly sliced
200g (7oz) beef fillet (tenderloin) steak
1 cup finely sliced spring onion (scallions)
Express Pho Broth:
1 tsp vegetable oil
1 onion, diced
5 cm (2”) piece ginger, sliced
5 garlic cloves, roughly chopped
3 whole star anise
2 cinnamon sticks
2 L (2 QT) beef stock
½ cup fish sauce
3 tbsp regular or light soy sauce
Condiments:
hoisin sauce
sambal oelek*
bean shoots
Thai basil leaves
lemon wedges
finely sliced long red chillies

Steps:

  • Wrap the beef in cling film and place in the freezer to chill. ? To make the broth, heat the vegetable oil in a large pot over medium-high heat. Add the onion, ginger, garlic, star anise and cinnamon sticks. Cook for 3-4 minutes until the onion has softened. Add the beef stock, fish sauce and soy sauce. Bring to a simmer then turn the heat down to medium-low and gently simmer for 20 minutes. ? In the meantime, cook the noodles according to the packet instructions. Drain and rinse under running water to cool. Divide between four serving bowls and top with raw onion slices. ? Slice the beef into very thin slices and place on top of the noodles. Add a generous amount of spring onion to each bowl. ? Strain the broth into a clean saucepan and then place back on high heat until just simmering. Ladle the hot broth over the beef. It should cook in the hot soup. Serve with condiments. NOTES: Sambal oelek is a chilli paste found in the Asian aisle of most supermarkets.

EASY VIETNAMESE PHO RECIPE YOU CAN TRY AT HOME – KARMAN FOODS



Easy Vietnamese Pho Recipe You Can Try at Home – Karman Foods image

Our Simplified Vietnamese Beef Pho recipe has the hallmark ingredients of an authentic pho bowl and time-saving prep hacks that don't compromise flavor! The beefy broth, lightweight rice noodles, and healthy herbs come together perfectly, leaving you satisfied and refresh down to the last sip. For the full experience, make sure to have the best sauces for pho ready on the side!

Provided by Andrea Adriano

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 2-3

Number Of Ingredients 18

1 large white onion, peeled and halved
Fresh ginger, halved lengthwise about 3-inches
4 whole cloves
3 cinnamon sticks
2 cardamom pods
1 tbsp. coriander seeds
8 cups beef stock
1 tbsp. sweetener
2 tbsp. Red Boat Fish Sauce
Sea salt, to taste
8 oz. raw steak, thinly sliced
7 oz. Annie Chun's Pad Thai Rice Noodles
Fresh herbs (mint, cilantro, basil, etc.)
Bean sprouts
Lime wedge
Red chilis, chopped
Huy Fong Sriracha Sauce
Lee Kum Kee Hoisin Sauce

Steps:

  • Saute the onion and ginger cut-side down over hot oil until slightly charred. Set aside.
  • In a large pot, heat the staranise, cloves, cinnamon, cardamom and coriander over medium-high heat for about 3 minutes or until fragrant.
  • Add in the charred onion, ginger, beef stock, and stir.
  • When your broth reaches a simmer, reduce to heat to medium-low and allow the soup to simmer for 30 more minutes.
  • Strain and discard the solid ingredients and stir in the fish sauce and sweetener into the hot broth. Season to taste.
  • As your broth simmers, cook the rice noodles on a separate pot according to package instructions.
  • Drain then briefly rinse the noodles with cold water to prevent them from continuing to cook.
  • Start by portioning the noodles in serving bowls, followed by the steak.
  • Pour the simmering broth and submerge the steak completely so it cooks.
  • Top each bowl with your preferred garnish and finish it off with a squeeze of lime.
  • Serve hot with sriracha and hoisin sauce on the side.

Nutrition Facts : ServingSize 2-3

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