Best 3 Cheater Pho Asian Noodle Soup Recipes

Craving a warm and flavorful bowl of pho but short on time? Look no further than this collection of cheater pho recipes that offer an easy and speedy way to enjoy this classic Vietnamese noodle soup. From a simplified version using store-bought broth to a vegetarian option packed with colorful vegetables, these recipes cater to various preferences and skill levels. Dive into the rich and aromatic world of pho without spending hours in the kitchen, and discover the perfect cheater pho recipe for your next comforting meal.

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PHO RECIPE

Pho Recipe image

Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend!

Provided by Sarah

Categories Noodles and Pasta

Time 6h

Number Of Ingredients 24

Ingredients

2 3-inch (7 to 8 cm) pieces ginger, cut in half lengthwise ((no need to peel))
2 onions ((peeled))
5 pounds beef marrow or knuckle bones
2 pounds beef chuck ((cut into 2 pieces))
5 quarts water
2 scallions ((cut into 4-inch lengths))
1/3 cup fish sauce
2 ½ ounces rock sugar ((2 1/2 tablespoons granulated sugar))
8 star anise
6 cloves
1 cinnamon stick
1 black cardamom pod ((optional))
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 tablespoon salt
1 pound dried pho noodles
1/3 pound beef sirloin ((slightly frozen, then sliced paper-thin against the grain))
Sliced chili
Thinly sliced onion
Chopped scallions
Cilantro
Mung bean sprouts
Thai basil
Lime wedges

Steps:

Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!

Nutrition Facts : Calories 495 kcal, Carbohydrate 68 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 69 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving

QUICK AND EASY PHO

Quick and Easy Pho image

This easy Vietnamese inspired Pho is my quick and easy adaptation that's perfect when you're tight on time. It's made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.

Provided by Lauren Allen

Categories Main Course Side Dish Soup

Time 1h

Number Of Ingredients 21

Ingredients

8 oz dried rice vermicelli noodles
Desired meat: chicken, pork, steak or raw shrimp* ((See notes))
1 large yellow onion (, quartered)
2 (2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)
6 cups broth ((chicken, beef or vegetable, depending on protein choice))
2 cups water
1/4 tsp ground coriander
1 whole clove ((optional))
1 1/2 Tablespoons fish sauce ((or less, to taste preference))
¼ teaspoon hoisin sauce
1/4 teaspoon soy sauce
¼ teaspoon red chili paste ((sambal oelek))
1 stick cinnamon
salt and freshly ground black pepper
4 green onions (, chopped)
2 fresh jalapeño peppers or red thai chili peppers (, thinly sliced and seeds removed)
1 bunch fresh cilantro (, chopped)
1 bunch Thai basil leaves
1 cup fresh bean sprouts
2 limes (, cut into wedges)
Sriracha hot sauce, or additional red chili paste (, for heat, optional)

Steps:

Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

Nutrition Facts : Calories 178 kcal, Carbohydrate 42 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1373 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

Pho Bo (Vietnamese Beef-and-Noodle Soup) image

In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens. They sometimes form the bulk of salads and soups and are often used as wrappers, seasonings and condiments. Here, a pile of fresh herbs are served alongside this classic Vietnamese beef soup, so diners can add to taste. Basil, cilantro and mint are critical, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs work, too.

Provided by Mark Bittman

Categories pastas, soups and stews, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

Steps:

Soak rice noodles in hot water to cover.
Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 12 grams, Carbohydrate 80 grams, Fat 23 grams, Fiber 5 grams, Protein 41 grams, SaturatedFat 8 grams, Sodium 1905 milligrams, Sugar 14 grams, TransFat 0 grams

Tips:

Use a good quality beef broth: This is the base of the soup, so make sure it's flavorful and rich. You can use store-bought broth or make your own.

Don't overcrowd the pot: When you're adding the noodles and vegetables, make sure there's enough room for them to cook evenly. If the pot is too crowded, the noodles will become mushy and the vegetables will be undercooked.

Cook the noodles according to the package directions: Overcooked noodles will become mushy and ruin the soup. Be sure to cook them just until they are al dente.

Add the vegetables at the end: The vegetables should be cooked just until they are tender-crisp. If you add them too early, they will become overcooked and mushy.

Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lime juice or a few drops of fish sauce.

Conclusion:

Cheater Pho is a quick and easy way to enjoy this classic Vietnamese soup. It's made with simple ingredients that you can find at most grocery stores. With a little planning, you can have this delicious soup on the table in about 30 minutes. So next time you're craving Pho, give this recipe a try. You won't be disappointed!