Cozy up with this simple, delicious Vietnamese pho
Ginger, five-spice powder and fish sauce produce a warm and flavorful one-dish meal in 15 minutes.
Pho is a type of Vietnamese soup typically made from beef stock and spices with noodles and thinly sliced beef.
Warm and bursting with flavor, pho is a fall and winter staple in our home. And since the nearest Vietnamese restaurant is 45 minutes away, matters often have to be taken into our own hands.
Luckily, I've watched my sister-in-law, Tiffany, a Vietnamese pho expert, work her way around a kitchen. My version might not be quite as authentic, but it's simple, delicious and is gobbled up quick.
While your broth and spices are melding together, chop cabbage and thinly sliced beef. Chicken and tofu are both nice substitutions.
As is authentically Vietnamese, the pho is poured over dry noodles just before serving.
Simple Vietnamese pho with beef
- 8 cups chicken broth
- 1 tablespoon grated fresh ginger
- 2 teaspoons garlic
- 2 tablespoons fish sauce
- 1/2 teaspoon Chinese 5-spice powder
- 1 small flank steak (about a pound), cut lengthwise into 1/4-inch pieces
- 1/2 medium head cabbage, sliced thin crosswise (about 3 cups)
- 1/4 cup finely chopped cilantro
- 1 cup bean sprouts
- 1 package rice noodles
Step 1: Bring broth, ginger, garlic, fish sauce and 5-spice powder to boil in a pot. Reduce heat to medium-low and simmer until flavors meld, about 10 minutes.
Step 2: Add beef and cabbage and simmer until cabbage is wilted and beef is cooked through, about 2 minutes.
Step 3: Pour pho over rice noodles. Add cilantro and bean sprouts. Serve.
th??ng th?c! (That's "enjoy" in Vietnamese.)