Faux Or Not, This Pho Is Just What The Doctor Ordered
This savory, salty broth hits the spot every time!
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Looking to try something different to spice up your weeknight dinner routine? Try pho, a popular Vietnamese soup containing a savory broth, rice noodles, meat and fragrant herbs. This noodle soup originated in northern Vietnam during the early 20th century and is now found on menus around the world. Make it for dinner tonight and you’ll see why!
Although the broth to this comforting soup is traditionally made by simmering bones and spices for hours, this recipe offers a shortcut without sacrificing flavor. Savory beef broth, fresh ginger, spices and herbs create a delicious soup in a quarter of the time. While this recipe calls for rice noodles, ramen can be used to make things even easier. Serve this faux pho to take your family’s taste buds on a trip to Southeast Asia!
Easy Short Rib Pho
Ingredients
- 8 ounces rice noodles
- 12 ounces beef sirloin
- 1 onion, sliced
- 1 piece ginger, 3-by-1 inches, peeled and kept whole
- 3 cups beef broth
- 5 star anise pods
- 1 cinnamon stick
- 5 scallions, chopped
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup cilantro, chopped
- 3 tablespoons fish sauce
- 1 cup fresh spinach
- 1 cup bean sprouts
- 1 teaspoon oil
Preparation
- Cook the rice noodles as the package suggests. Drain, and set aside.
- Heat a large pot with oil until hot. Season the beef with salt and pepper, and sear until browned, 2-3 minutes per side. Set aside, and thinly slice when cooled.
- Add onion and ginger to the same pot, and cook until softened, about 5 minutes.
- Add beef broth, 3 cups of water, star anise and cinnamon to pot, and simmer for 20 minutes.
- Add the fish sauce to the broth, and discard the ginger, star anise, and cinnamon.
- Add the spinach to the soup, and remove from heat.
- Place noodles in bowls, and top with broth, thinly sliced beef, scallions, cilantro, bean sprouts and jalapenos.
Recipe adapted from Food Network