So straight off the hop here I am gonna let you know that this is NOT authentic pho! This is an easy pho recipe- a quick alternative to the slow simmered flavorful broth that is the heart of real, authentic pho.
A little background- my husband loves Pho. It’s his very favorite thing to go out and eat, and he is in the mood for it all the time. I’m not so big on it myself, so this results in him not being able to have it quite as much as he’d like to.
Recently my husband was sick and he really wanted some. Being the fantastic wife that I am, I decided to try and make him some. However I wasn’t about to cook some fancy broth all day long. I was looking to make a lazy ass version of this that would satisfy his craving without having to leave the house.
That’s how this easy pho was born!
Now, keep in mind- this can be customized to suit your liking. My husband tends to be a little… generous with the Sriracha sauce so I doubt he would notice too much tweaking. However, if you like the pure flavor of the pho itself you may want to tweak this as you see fit.
Additionally, I tried to make this with things we usually have on hand. For that reason we did not use the fresh herbs that are usually included. Add some cilantro, mint, etc. if you’re feeling extra.
A Note About the Beef
I know that I usually post recipes that suit mostly plant based diets, however as flexitarians we still cook with and use meat, however just smaller amounts. The great thing about recipes like this are that they use such a small amount of meat that it is a cost effective way to reduce meat intake without sacrificing flavor.
We almost always have very thinly sliced beef on hand that we use for stir fry. What we do is we get a roast from a local farm (Hopcott Meats– if you are ever in the lower mainland B.C. you should absolutely check them out!) and lightly freeze it. It will then be easier to slice into very thin slices that will cook up easily once the broth hits it.
| Prep Time | 15 Minutes |
| Cook Time | 45 Minutes |
| Servings |
- 1 Carton Beef Broth
- 1 tbsp Soy Sauce
- 1 tbsp Chinese 5 Spice
- 1/2 tbsp Minced garlic
- 2 Thumbs Ginger About 2-3 inches worth cut into chunks
- 1 Carrot Chopped roughly
- 1/2 Onion Sliced
- 1/3 package of Rice Noodles
- 2-4 oz Very thinly sliced beef (See notes)
- 1/4 cup Thinly sliced green onion For garnish
- 1 Jalapeno Pepper Thinly Sliced for garnish
- 1/2 Lime Thinly Sliced for Garnish
- 1/2 Package Sprouts
Ingredients
|
- Boil broth with carrots, ginger, soy sauce, Chinese 5 spice, onion and garlic until vegetables are tender.
- Strain out veggies and keep the broth. Re-add onion if desired. Put back on stove and continue to boil.
- Cook rice noodles according to directions, drain and set aside.
- Put thinly sliced beef into a bowl and carefully pour the broth over it. If your beef is thin enough and the broth is hot enough it should cook quickly.
- Add noodles to broth and beef.
- Garnish with Jalapeno, green onion, lime and sprouts. Add Sriracha and Hoisin Sauce if desired. Enjoy!
To slice beef easily, lightly freeze first so that it is easy to slice thinly.
Add Sriracha and Hoisin sauce after for flavor.
If you like this recipe, make sure to share it or pin it! And if you try it out let us know how it went in the comments 🙂
How do you like your pho?
I love this! I hate the process of making the pho broth, and while good, it’s not usually worth my time! This is a great idea.
Ahhh I love Pho! Definitely going to have to try this recipe out. Especially with the weather getting chilly, its the PERFECT time! 🙂
Thanks so much! Hope you like it!