July 11, 2024
Rated 5.0 stars by 1 users
Main Course, Soup
Asian, Vietnamese
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.
4 tbsp Pho broth concentrate
½ tbsp Rock sugar
½ cup Fresh mint, Thai basil leaves, or cilantro
¼ cup Sliced green onion
2-3 Sliced jalapeños (optional)
(Optional): wash any fresh add-ins. If using white onion, thinly slice into crescents & soak in water for 20 minutes.
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.
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).
In a separate large pot, bring 6 cups of water to a boil.
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.
Place rice noodles into soup bowls (you’ll have extra!) and ladle broth over noodles. If adding steak, arrange on top.
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