20 Minutes Authentic Vietnamese Beef Pho
Craving Authentic Vietnamese Pho? Get a Bowl in 15 Minutes!
Pho (pronounced “fuh”) is a beloved Vietnamese noodle soup, renowned for its fragrant broth, tender meat, and fresh herbs. Traditionally, making a truly authentic pho takes hours, simmering bones to create a rich, complex stock. But what if we told you that you could enjoy a delicious, satisfying bowl of Vietnamese Beef Pho in just 15 minutes?
Yes, you read that right! This recipe streamlines the process without sacrificing flavor. We use beef stock as a base, enhanced with aromatic spices, to create a quick yet incredibly flavorful broth. It’s perfect for a weeknight dinner or a comforting lunch when you’re short on time but craving something truly special.
What makes this 15-minute Pho so good?
- Speed: This recipe cuts down on the traditional simmering time without compromising on taste.
- Flavorful Broth: Star anise and cinnamon stick infuse the broth with that signature pho aroma.
- Freshness: The addition of fresh herbs and bean sprouts adds a vibrant, authentic touch.
- Customizable: Adjust the fish sauce and chili padi to your preferred level of saltiness and spice.
Tips for the Best 15-Minute Pho:
- Quality Stock: Using a good quality beef stock is crucial for a flavorful broth. Look for low-sodium options to control the saltiness.
- Don’t Overcook the Beef: The sliced beef cooks very quickly in the hot broth. Keep a close eye on it to prevent it from becoming tough.
- Fresh Herbs are Key: Cilantro and Thai basil are traditional pho herbs, but feel free to experiment with others you enjoy.
- Garnish Generously: A generous sprinkle of spring onions, chili padi, bean sprouts, and fresh herbs elevates the flavor and presentation.
Frequently Asked Questions:
- Can I use chicken stock instead of beef stock? While beef stock is traditional for Pho, you can use chicken stock for a lighter flavor. The spices will still provide a good base.
- What kind of noodles should I use? Flat rice noodles are the most authentic choice for Pho. You can find them at most Asian grocery stores or online.
- Can I make this recipe vegetarian? Yes! Substitute the beef stock with vegetable stock and use tofu or mushrooms instead of beef.
- How can I make the broth even more flavorful? For a deeper flavor, you can add a small piece of ginger and a clove of garlic to the broth while simmering.
- Can I prepare this in advance? The broth can be made a day ahead and stored in the refrigerator. Just reheat it before adding the noodles and beef.
This 15-minute Vietnamese Beef Pho is a game-changer for those who love the taste of authentic pho but don’t have hours to spend in the kitchen. It’s a quick, easy, and incredibly satisfying meal that will transport you to the streets of Vietnam with every bite!
15 Minutes Authentic Vietnamese Beef Pho
Ingredients
- 500 ml Beef Stock
- 500 ml Water
- 1 piece Star Anise
- 1 piece Cinnamon Stick
- 50 g Sliced Onion
- 3 tablespoon Fish Sauce Add more to taste
- 200 g Fresh Flat Rice Noodles
- 200 g Sliced Beef
- 1 sprinkle Chopped Spring Onions For garnish
- 1 sprinkle Sliced Chili Padi Optional, for garnish
- 50 g Bean Sprouts Raw or blanched
- 1 sprinkle Fresh Herbs Cilantro, Thai basil, etc.
Instructions
- Bring beef stock, water, star anise, cinnamon stick, and sliced onion to a boil in a pot.
- Reduce heat and simmer for 15 minutes.
- Add fish sauce and taste. Adjust seasoning as needed.
- Blanch fresh flat rice noodles in the simmering broth for about 20 seconds. If using dried noodles, cook according to package instructions in a separate pot.
- Remove noodles from broth and divide into serving bowls.
- Blanch sliced beef in the broth for 10 seconds, or until desired doneness. Remove and place on top of noodles.
- Pour generous amount of broth over beef and noodles.
- Garnish with chopped spring onions and sliced chili padi (optional).
- Serve with a side of bean sprouts and fresh herbs.
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