Easy Homemade Phở

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Let me tell you about my new favorite and freaking delicious Phở recipe!  I researched all kinds of techniques and styles of various Phở recipes, from complicated and flavorful with a LONG process, to a quick 15 minute recipe with minimal ingredients. I ended up doing a little bit of both: easy, but still packed in flavor that gives me ALL the comfort.

Phở is a quick relief for any hangover and is my go-to on rainy days. The best part? My creation is simple and requires minimal leg work to prepare for dinner/lunch/meal prep. Maybe it’ll make your hangover worth it…

What is Phở?

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Cue the drool…

Phở is pronounced “fuh” and is a traditional Vietnamese soup dish; the most original Phở is made with boiling beef bones over the course of several days (who in the hell has time for that?) with an emphasis on the flavorful broth. This broth is combined with rice noodles and generally with beef, but I lean more towards the chicken route. I also go literally insane with the amount of sriracha and jalapenos I add to my broth. I want to have tears rolling down my face while I chug water to have the FULL experience of Phở.

P R E P

I’m not sure if you’ve caught on to my cooking theme, but my goal is to create recipes that are approachable and require very little effort (which should be music to your ears if you’re hungover rn). Continuing with that tempo, there is little to NO prep for this recipe, aside from roughly cutting up ginger and an onion. Easy, right?

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What you’ll need

  • 1 large pot or Dutch Oven (enough to fill 8 cups of liquid) with a lid.
  • 1 strainer or slotted spoon.
  • 1 small saucepan.
  • 1 small yellow onion.
  • 1 bunch of cilantro.
  • 1 clove of garlic, either minced or finely chopped.
  • 1 piece of ginger, roughly cut into 4-5 pieces. *You don’t need to peel the skin off the ginger*.
  • 2 stars of anise, or 1/2 tablespoon of star anise.
  • 1 tablespoon of whole cloves.
  • 1 cinnamon stick.
  • 6 cups of Organic Chick Stock (I typically use the Trader Joe’s brand).
  • 2 cups of water.
  • 1 tablespoon of red curry paste.
  • 1/2 tablespoon of fish sauce.
  • 1 tablespoon of garlic chili paste. *If you’re very sensitive to spiciness you can omit this ingredient.
  • 1 tablespoon of lime juice (try not to go nuts, the lime tends to overpower the flavor and takes away the sweetness of the broth).
  • 1 tablespoon of salt.
  • A pinch of pepper.
  • 1/2 package of rice noodles. I used the Thai Sir Fry Noodles (better used for Pad Thai) for a thicker noodle. You can find these noodles in the Asian/Ethic Foods isle at your local grocery store.

Optional (but recommended) additions

  • 1 rotisserie chicken, shredded.
    • If you’d prefer to use steak, I’d recommend using sirloin steak and ensure that you have it sliced very thin. You can either cook it ahead of time, or have it boiling with the broth towards the end (it should only take 5-8 minutes to cook).
    • If you’re vegan (I’m sorry)–you can add tofu as a great alternative, but even the plain broth with the toppings is delicious.
    • You can also buy chicken breast and have it cook in the broth, but I found that it was WAY easier for me to just shred the cooked meat and add it at the end. The flavor of a rotisserie chicken (to me), is much better than a rubbery or dry chicken breast and it will save you time!
  • Jalapenos.
  • Bean Sprouts.
  • Green Onions.
  • Thai Basil.
  • Lime.
  • Sriracha or Hoisin Sauce.

Total Prep Time: Less than 5 minutes

Total Cook Time: 45 minutes-3 hours (depending on how long you let the broth simmer)

Total Servings: 5

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The discarded ingredients, leaving the broth ready to enjoy!

Directions

  • Slice 1 onion and add to your 1 large pot. Add minced garlic.
  • Cut the stems off the cilantro bunch, and roughly chop 3-4 tablespoons of cilantro leaves. Add both to the pot.
  • Add the ginger (roughly chopped), star of anise, cloves, and the cinnamon stick.
    • Pro tip: to enhance the flavor, you can add these items to a pan on medium high heat for 3-4 minutes until you can smell all those yummy fall flavors and then add them to the pot. I found that it really helped to get the spices opened up and will add more flavor to your stock.
  • Add 6 cups of chicken stock and 2 cups of water.
  • Add the red curry paste, fish sauce, garlic chili paste (if you’re using), lime juice, salt and pepper. Stir to combine.
  • Bring the broth to boil, and then let simmer for a minimum of 30 minutes. I let mine sit for 2-3 hours and let me tell you…the smell is unreal and it’ll be way worth the wait.
  • When you’re ready to eat, you can either use a slotted spoon or a strainer, and remove or pour out all the extras from the broth so you’re just left with the broth without the extra goodies. Place pot back on the burner on simmer while you’re preparing the garnishes and noodles.
  •  Add 3 cups of water to your small saucepan and bring to a boil.
  • Once the water is boiling, remove from heat and add in the rice noodles. These noodles can sit in the water for a few hours, so be sure to keep them in water until you’re ready to eat. I just used tongs to remove them from the water.
  • Prepare your garnishes and (if you haven’t already), shred the chicken.
  • Using small or large bowls, add the rice noodles, chicken and then broth. Place any extra garnishes on top and if you like that kick, any extra sauces and jalapenos. Enjoy!

POST COOKING NOTES

  • The first time I made this I found that the lime flavor really overpowered the broth, and so I’d recommend doing less lime (especially as a garnish). I also didn’t go crazy with salt, so you can add more salt if you think it needs it.
  • The Thai Noodles I used weren’t the traditional thin, almost see-through noodles that are used in restaurants, so use whatever noodle you’d prefer or what your grocery store carries.
  • This holds up well as leftovers; I stored the chicken, garnishes, and broth separately, and I separated the leftover broth into two containers so I could freeze half of the batch!
  • The broth can last up to 4-5 days in the fridge, unless you want to freeze it.

As always, I’d love to hear what you think or if you have any feedback! If you enjoyed this while nursing a hangover, I hope this Phở brings you back to life.

Tag #basickneads on IG or follow me at cayhay1351 for more fun and delicious recipes!

 

 

 

 

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