"QUICK" PHỞ RECIPES
PHỞ with rare beef
-4 cups Swanson beef broth or chicken broth + 2 cups of water
-5 (1/4-inch thick) slice ginger
-1/2 large onion
-1 cup of sliced white turnip /daikon (optional)
-4-5 whole star anise, 1 cinnamon stick, 3-4 pods of black
cardamon OR 1 pouch of phở spice sold at Asian market
-1/2 pound piece boneless beef sirloin or any cut of tender,
boneless beef, trimmed of any fat or
sliced beef sirloin sold at Asian markets*
-1 pkg of fresh noodles (bánh phở) OR 1 pkg of dry noodles
-1 cup fresh bean sprouts,
rinsed and drained
-2 T minced green scallions
-1/4 cup fresh cilantro sprigs, washed and finely chopped
-1/2 cup fresh basil leaves
-1/2 bunch of saw leaves (ngò gai)
-1/4 onion slices very thin
-Fish sauce to taste and chili sauce or fresh chilies sliced
*Make 4 bowls of phở
1. Broil ginger, onion, star anise, black cardamon, cinnamon
stick in a toaster oven for 10-15 minutes until brown and
2. In a 2 quart saucepan bring broth, onion, ginger,
star anise, cinnamon, and black cardamon OR 1 pouch of phở
spice to a boil. Reduce
heat and simmer for 25-30 minutes.
3. Strain broth into saucepan and
simmer for another 10 minutes. Skim any froth from soup.
Add salt to taste.
4. With a very sharp knife cut sirloin across the grain into
very thin slices. Omit this
step if use sliced sirloin beef sold at Asian Market.
5. In a large bowl soak dry noodles in hot water and cover 15
minutes, or until softened and pliable.
6. While dry noodles are soaking, bring a pot of water to a
boil for noodles.
7, Drain noodles in a colander and cook in boiling water,
stirring 45 seconds, or until tender. Don't overcook the
8, Drain noodles in a colander. Set aside.
If using fresh noodles, skip step 5.
9. To serve, divide cooked noodles into 4 bowls. Place a thin
beef on top of noodles. Sprinkle scallion greens and
over soup. Ladle boiling soup over noodles to cook the
Serve with lime wedges, bean spouts, and basil, fish sauce to
*PHỞ with only cooked beef
*Subtitute 1/2 lb beef sirloin with 1 lb
-Omit step #4.
-Cook beef brisket in the broth in #2 until tender. Don't
overcook the meat!
-Wait until the meat cool, then slice across the grain into
very thin slices
*Use the same recipe
above, substitute 1/2 lb beef with 2 chicken breasts.
-Omit step #4.
-Cook chicken breast in the broth
for about 20-25 minutes or until cook. Do not overcook!
Set cooked chicken aside.
-When the chicken is cool, either shred it or slice across the
into thin slices of about 1/8", then place a thin layer of
chicken on top of noodles.