Faux Pho Bo (Vietnamese Noodle Soup)2012-11-30
- Serves: 4
- Prep Time: 20m
- Cook Time: 60m
- Ready In: 1:20 h
I love eating Pho at restaurants, so I tried making it at home. I called it “faux” pho, because I used chicken stock instead of making it the traditional Vietnamese way with a beef stock. It was still really good though!
- 6 Cups Chicken Stock
- 1 Handful Fresh Parsley or Cilantro
- 1 2" inch piece of Ginger, sliced
- 1 Handful Green Onions, sliced
- 1 16 Ounce Package Flat Rice Noodles (Pho)
- 1/2 Onion, thinly sliced
- 6-12 Ounces Beef Tenderloin (or any beef cut will do)
- Fresh Basil
- Lime Wedges
- 1/2 Cup Bean Sprouts
- 1 Green Onion, chopped
- Hot Chili Sauce (Sriracha)
- Hoisin Sauce
- Thai Chili Peppers, sliced (optional)
- Fresh Cilantro (optional)
Combine the chicken stock, parsley (or cilantro), ginger, and green onion and let simmer on medium heat for 20 minutes. This allows the broth to become infused with the flavours. Optionally you can also use beef stock, as well as add star anise, and cinnamon to give it a more traditional flavour.
Place the beef on the grill, and cook until rare (or medium rare depending on personal taste, as the meat will continue to cook once it hits the hot soup stock). About 3-5 minutes a side depending on the cut. Once the meat is ready, let it rest for a few minutes, and then slice it into thin strips.
While the broth is simmering and the beef is on the grill, put the water on to boil the pho noodles.
Strain the soup broth, removing the parsley, ginger, and green onion. Return broth to heat, and add the sliced onion.
Place the pho noodles into the boiling water. They should take about 3-5 minutes, check the package.
While the noodles boil prepare a plate with all of the garnishes. This includes the bean sprouts, basil, lime wedges, green onion, and chili peppers.
Turn the broth up to medium high heat, but avoid boiling. Drain the pho noodles and rinse with water to prevent overcooking them.
Place drained noodles in bowls, top with beef, and add piping hot soup broth. Top with your preferred garnishes and sauces. I like mine with lots of lime, hoisin, and chili sauce!