Best 4 Faux Pho Quick And Easy Vietnamese Style Noodle Soup Recipes

QUICK AND EASY PHO

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.

FAUX PHO - QUICK AND EASY VIETNAMESE STYLE NOODLE SOUP

Steps:

• Soak rice noodles in very, hot tap water.
• Heat oil in a large, deep skillet on medium hot.
• Saute garlic, ginger, and red pepper flakes, with the beef until the beef is 85% cooked through. .
• Add broth, fish sauce, spices and sugar.
• Bring to a boil, then simmer for 10 minutes.
• Rinse rice noodles and chop into 4-5 inch pieces.
• Place noodles in bowls, pour broth and meat over noodles.
• Add any or all garnish desired.
• Personal Note: I like mine with super spicy so I add tons of jalapeno and siracha sauce, along with all the veggies and herbs. You can also do this with pork, fish, shrimp, or chicken, or use veggie stock and tofu if you want to keep it vegetarian.

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

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.

FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)

Steps:

• In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
• Meanwhile, prepare rice noodles and garnishes.
• Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
• To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
• To serve, remove seasonings (except onions) from broth; keep broth hot.
• Place ½ cup rice noodles in each of 6 large, deep bowls.
• Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
• Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.