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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Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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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

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

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