Pho RealPosted: November 30, 2012
Here’s a simple version of the popular Vietnamese noodle soup. You could even call it faux pho. But I guarantee the flavors are for real. It might feel a little weird buying instant ramen (I know it did for me; that was my first time buying that stuff in 10 years) but those packs make it extra easy. I love how the ginger root flavors the broth and all the mushrooms. Don’t worry if you think it’s going to make it taste like gingerbread cookies or something. The root tastes totally different – fresh and lemony. Just remember to take it out before serving. Topping it with serrano chiles and chili garlic paste gives it a double dose of heat, making it the perfect supper for a cold night.
Easy Beef Pho
– 1 small onion, thinly sliced
– 4 cloves of garlic, crushed
– 1 3-inch piece of ginger root, peeled
– 3 cups of low-sodium beef broth
– 1 large pinch of ground cinnamon (or 1 cinnamon stick)
– 2 cups of mixed mushrooms, like shiitake, cremini and white button
– 2 scallions, diced
– 2 packages of instant ramen, noodles only
– ½ to ¾ lb of beef eye round, thinly sliced
– Salt and pepper
– Vegetable oil
– Bean sprouts, thinly sliced serrano chiles & chili garlic paste for garnish (optional)
In a large pot, heat a teaspoon of vegetable oil over medium heat. Add the onion, garlic and ginger and cook, stirring occasionally, until garlic is golden, about 4 minutes. Add 2 cups of water, the beef broth and cinnamon and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the mushrooms and simmer for 4 minutes, or until slightly soft. Add the scallions, season to taste with salt and pepper.
Meanwhile, boil the noodles until tender but still somewhat firm. Drain and set aside.
Add the beef to the soup and simmer until just cooked, about 30 seconds. Remove the cinnamon stick (if using) and ginger root. Add the noodles to the soup. Ladle the soup into bowls, garnish with bean sprouts, sliced chiles and chili garlic paste.