Vietnamese Pho Recipe

Vietnamese Pho Noodle Soup Recipe

Category

Main Course, Soup

Cuisine

Asian, Vietnamese

Servings

4 servings

Are you craving a warm healthy pho recipe to get you through the cold months? Look no further than this recipe! We use our favorite pho beef broth concentrate to create the base and skip the hours needed to make traditional beef bone broth. The flavors rival our local Vietnamese restaurant – we hope that you will be satisfied with this recipe and add it to your rotation.

Ingredients

• 10-12 oz 1mm rice noodles
• 1 cup Sliced mushrooms

• 4 tbsp Pho broth concentrate

• ½ tbsp Rock sugar

Whole Spices

• 2 Star anise
• 2 Pieces cinnamon bark
• 2 tsp Whole coriander seeds
• 2 tsp Whole cloves
• 1 Whole black cardamom pod
• 1 tea bag or metal steeper

Proteins (choose one)

• 1-2 cups Cooked, shredded chicken
• 1-2 cups Thinly sliced steak
• 1-2 cups Diced firm tofu

Toppings (choose as many as you like)

• 1 cup Mung bean sprouts, shredded carrots, or sliced white onions

• ½ cup Fresh mint, Thai basil leaves, or cilantro

• 1 Lime (cut into quarters)
• 2-4 tbsp Hoisin sauce
• 2-4 tbsp Sriracha

• ¼ cup Sliced green onion

• 2-3 Sliced jalapeños (optional)

• 1-2 tbsp fish sauce (optional)

Directions

Prepare Your Protein

1. Tofu: open, drain, and cut tofu into bitesize pieces.
2. Chicken: shred boiled or cooked chicken with a fork.
3. Steak: wash and pat dry, season with salt & pepper and sear until cooked. Thinly slice and keep warm.

4. (Optional): wash any fresh add-ins. If using white onion, thinly slice into crescents & soak in water for 20 minutes.

Toast the Spices

1. Preheat a large stock pot on medium-low. Empty the whole spices into the stock pot (setting the mesh tea bag aside) and toast the spices for 2-3 min., stirring constantly until fragrant and being careful not to burn.

2. Remove from heat. When the spices have cooled, place into the mesh bag, tie closed, and lightly crush spices with a mallet. Tip: use the plastic bag for reinforcement.

Create Pho Broth

1. In a large stock pot, mix 9-10 cups of water with pho broth concentrate (6 veggie broth packets or 4 Tbsp. beef/chicken broth paste).

2. Place toasted whole spice sachet and mushrooms into the pot, cover, and bring to a boil on high heat (~10 min).

3. In a separate large pot, bring 6 cups of water to a boil.

Season & Add Protein

1. Reduce heat to medium-low and add rock sugar, 1-2 Tbsp. fish sauce (optional), and juice from half of the lime.
2. If using tofu or shredded chicken, add to broth, cover, and simmer for 10-15 minutes.

3. Add rice noodles to the pot of boiling water from step 3, turn off heat, and soak noodles for 6-7 minutes until soft, drain, and run under cold water to stop the cooking. Tip: add a little oil and toss to prevent noodles from sticking together.

Plate & Enjoy!

1. Place rice noodles into soup bowls (you’ll have extra!) and ladle broth over noodles. If adding steak, arrange on top.

2. Customize your bowl with sriracha (spicy!), hoisin sauce, green onion, lime, cilantro, fish sauce and any other toppings.
3. Enjoy with chopsticks and a large soup spoon. Enhance your experience with a playlist (takeoutkit.com/playlists).