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Vietnamese Pho
Difficulty Level Easy
This is one of a series on making your own takeout food. So far we've done, pizza, burritos, vegetarian pad thai, General Tso's chicken, and spring rolls.
My husband loves a bowl of pho and he's always trying to drag me to a pho joint for lunch. I've always been resistant, because Vietnamese cuisine isn't something that I've ever had a lot of interest in. I really enjoyed this recipe, so maybe it's time to broaden my horizons and have a try.
I really didn't pay enough attention to the garnishes. The soup was quite delicate tasting, but it needed something spicy, we thought. We added some chili sauce at the table, but it overpowered the cinnamon and coriander. I didn't have any limes, but I did have some yuzu and I should have added that instead. I'll give it a try when I make the leftovers for lunch. Maybe I'll add some hoisin sauce, as well. It seems to me that this is the kind of thing that you put the garnishes out and let everyone doctor up their soup individually to suit their own taste. If any Planet Green readers are devotees of pho, I'd love to hear what you do with it.
Vietnamese Pho is traditionally a beef dish. If you wanted a vegetarian version, then I think you could substitute seitan for the beef and use a vegetable stock.
INGREDIENTS
| 8 cup | beef broth |
| 1 2 inch | piece ginger, peeled, and, grated |
| 1 | large stick cinnamon |
| 3/4 tsp | coriander, seeds, gently, crushed |
| 2 piece | star anise |
| 1 tsp | sugar |
| 1 tsp | ground black pepper |
| 2 tsp | Asian fish sauce, like nuoc mam or nam pla |
| 1 1 lb. | package rice noodles |
| 1/4 cup | freshly chopped coriander |
| large shallot, finely, sliced or 1 onion | |
| 10 oz | beef, tenderloin, thinly sliced |
| Garnish | |
| bean sprouts | |
| fresh basil, leaves | |
| 2 | lime, quartered |
| Fresh Thai chili, finely, sliced | |
| Hoisin sauce | |
| Chili sauce | |
PREPARATION:
- In a large pot combine, stock, ginger, cinnamon sticks, coriander seeds and star anise. Bring to a boil and reduce heat to low. Simmer uncovered for about 20 minutes. Add the sugar, pepper and fish sauce. Adjust the seasoning. Strain and keep warm over low heat.
- Cook the rice noodles until al dente, about 3 minutes. Drain. Divide noodles among bowls. Cover with some fresh coriander, shallots, and thinly sliced beef. Pour hot broth over beef. Sprinkle with garnish ingredients.
From Food Network show Dish it Out with host Christine Cushing.
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