Made Pho last night and I’m satisfied with the end result.
The broth is a mix between chicken and beef, to create a lighter and tastier broth. We usually use a mix of bones and beef cuts (leg, tri-tip, rib, oxtail), but this time we wanted to keep it light, simple, and easy.
The produce and groceries only came out to $15, pretty reasonable considering this recipe renders 5 large bowls.
When in a pinch, you can easily whip up a pot of Pho with a few basic ingredients. We’re using the left over aromatics and protein for Pad Thai and Vietnamese summer rolls this week.
Easy Pho Recipe:
- 1 lb top round beef ($5.00)
- 2 Chicken Quarters ($3.00)
- Rice Noodle
- fish sauce
- pho packet
- red onion
- thai basil
Broth and Plating
- Blanch chicken and 1/2 beef for 10 minutes & remove scum, then add too 1.5 liter boiling water
- Freeze 1/2 beef for 3-4 hours, we’re going to slice this with a hot pot style meat slicer, needs to be frozen to slice thinly and evenly
- Roast onion, garlic, ginger in oven, then place in pot
- Simmer for 2-3 hours
- Add broth packet and summer for 1/2 hour
- Remove bones and excess ingredients for a clear broth
- Prep lime, cilantro, basil, scallion for topping
- Slice frozen beef and submerge in lime juice
- Boil noodles, add meats, garnish, sauces, and enjoy!