Vietnamese PHO in 20 min

I feel like having a hot and spicy Vietnamese soup noodle for lunch at home, but with my daughter keeping me very busy lately with her teething I can’t take a few hours to make the traditional broth. Therefore, I took what I have in my freezer and fridge and made a quick pho in 20 minute! Talking about a quick and satisfying lunch! Happy cooking!

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Ingredients:

  • 1 portion of dry rice noodles
  • a few beef in slices
  • a few beef balls
  • 1 handful of bean sprouts
  • 1 green onion
  • 1 small onion, slices
  • 1 or 2 edge of lemon or lime
  • 1/4 cube of condensed pho soup seasoning
  • 1 cup of beef broth
  • 1 and 1/2cup of water
  • a dash of fish sauce (about ½ tsp) optional
  • 1 tsp sugar optional
  • hoisin sauce (sauce to eat with noodle)
  • sriracha hot chili sauce (sauce to eat with noodle)

Method:

  1. Soak rice noodle in warm water and set aside
  2. Wash and cut all your toppings; onion, green onion cut all in slices and set aside
  3. In a casserole, boil your beef broth and water
  4. Once your broth come in boiled , add beef balls and half of your onion, cook for about 5 min
  5. Add ½ cube of broth concentrate into your broth (Tip 1) wait until it
    gets dissolved

  6. Add a dash of fish sauce and sugar

  7. Once your broth is back into boiling state, put your soaked noodle in broth for about 15-20 seconds, this is to soften your noodle to your liking
  8. Then transfer everything into a serving bowl
  9. Add raw beef slices on top of your noodle (dip your meat into your broth, the heat of your broth will cook a little bit through your beef)
  10. Add toppings like onion, green onion and bean sprouts
  11. squeeze some fresh lime juice in your broth before serving
  12. et voila !

Tips:

  1. This is optional if you don’t feel like to add additional MSG into your pho, but I personally find the broth concentrate enhance my pho and bring it to restaurant quality!

 

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