Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt 😉 place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Grilled Steak Kebabs
Grilled Steak Kebabs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Grilled Steak Kebabs
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
First off, this is on my to cook list! Second, these sound delicious! Vinegar tenderizes meat, this marinade sounds perfect and a very good flavoring as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Servings Prep Time
8 skewers 8 hours, minimum
Cook Time
8-10 minutes
Ingredients
For the Kebabs
For the Marinade
Servings: skewers
Instructions
  1. Whisk together the marinade ingredients in a bowl. Place the chopped beef in a zip lock bag. Pour the marinade into the bag, squeeze out as much as air you can, seal, and squish the beef around to coat with the marinade. Place the bag in the fridge for at least 8 hours to tenderize the beef.
  2. If using wood skewers, soak them in water for about 20 minutes while you prepare the vegetables. Drain the beef and skewer alternating the vegetable after each piece of beef.
  3. Prepare your grill for medium heat and grill the skewers, rotating them every 2 to 3 minutes, for about 8 to 10 minutes or to your level of doneness such as rare, medium or well. Remove from heat and let rest for 5 minutes, serve with sides of your choice.
Recipe Notes

The beef will cost about 200 Baht/kilo, for 1 1/2 kilos, 300 Baht. Figuring 1 skewer person, this is about $1.10 per serving.

Inspired by the recipe Grilled Steak Kebabs from Natasha's Kitchen.