Sunday, January 10, 2021

Easy Beef Pho #EattheWorld

The classic Pho recipe is made from a long simmered spiced beef broth.  This recipe, using doctored packaged broth and leftover beef tenderloin comes together quickly making it perfect for a weeknight meal.

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This recipe was adapted from one found in Fine Cooking.  It is a riff on the classic Vietnamese Beef Noodle Soup that they called Faux Pho.  I thought that was a fun name and wanted to share it with you.

I made my version even easier, so I wouldn't have to run out to the store.  Instead of using whole spices and simmering and straining the broth.  I flavored mine with Chinese 5 Spice powder.  I used all beef broth instead of a mixture of beef and chicken as that was what I had available.  I used scallions instead of shallots and canned bean sprouts. The only fresh chilis I had on hand were jalapenos.

I have only had Pho once before at a restaurant in Vegas.  This was not as good as that, but it was good and a great way to use up the leftover Christmas beef tenderloin.  




Leftovers, Beef, Asian, Vietnamese, Soup, Noodles
Soup, Leftovers, Beef, Noodles
Vietnamese
Yield: 4 servings
Author: Wendy Klik
Easy Beef Pho

Easy Beef Pho

The classic Pho recipe is made from a long simmered spiced beef broth. This recipe, using doctored packaged broth and leftover beef tenderloin comes together quickly making it perfect for a weeknight meal.
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

Ingredients

  • 1 1/2 t. 5 spice powder
  • 1 (32 oz) box beef broth
  • 3 T. fish sauce
  • 1 t. ginger paste
  • 1/2 lb.  rice pasta linguine
  • 8 oz. leftover rare steak, thinly sliced (I used beef tenderloin)
  • 1 bunch scallions, thinly sliced, 
  • handful of cilantro leaves, chopped
  • handful of basil leaves, chopped
  • 1 (14 oz) can bean sprouts, drained and rinsed
  • 1 lime, cut into 8ths
  • 1 jalapeno pepper, thinly sliced into rings

Instructions

  1. Soak the rice noodles in cold water for 20 minutes.
  2. Place the broth into a soup pot over medium high heat. Stir in the 5 spice powder, fish sauce and ginger. Cook stirring until incorporated and brought to a boil, reduce heat and let simmer until ready to use.
  3. Drain the rice noodles and cook in boiling water for 2 minutes or until tender. Drain and portion into 4 shallow bowls.  Divide the steak, scallions, cilantro, and basil into the bowls with the noodles.  Ladle the broth over the noodles and top with the bean sprouts and jalapeno.  Serve with lime wedges.

Notes:

Adapted from a recipe found at Fine Cooking.

Calories

324.08

Fat (grams)

12.44

Sat. Fat (grams)

4.41

Carbs (grams)

34.42

Fiber (grams)

3.42

Net carbs

31.00

Sugar (grams)

2.27

Protein (grams)

21.82

Sodium (milligrams)

1327.21

Cholesterol (grams)

54.97

16 comments:

  1. It sounds easy and tasty, perfect for the colder months and to get acquainted with the good Asian flavors.

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  2. Beef Pho - awesome! Easy - more awesome!! I love Beef Pho, but am usually put off making it by the long and involved process.

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    Replies
    1. Yes, this is not as good but for the effort it is wonderful.

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  3. This is one of our favorites! Yum. Thanks for the reminder to make this again soon.

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  4. I have made cheater pho recipes with ready broth and they work out fine for a quick meal.

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  5. Using whatever is available and using leftoversis a great idea for a quick and easy soup, love this soup Wendy!

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  6. I adore pho - I have never been able to get close to the "real" broth I've had out, but making it at home is still cozy, comforting, and your version looks delicious!

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  7. I LOVE pho, so it's great to have your recipe for those times we can't get out to eat the real thing in a restaurant. Thanks for the easy shortcut!

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  8. I used to make the long version broth. This is quite easy to make it a weeknight dinner. Delicious pho!

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