Quick & Easy Pho Recipe

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.

Sliced Top Round Beef
Sliced Top Round Beef

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
  • onion
  • garlic
  • ginger
  • carrot
  • celery
  • water
  • fish sauce
  • pho packet

Garnish

  • lime
  • cilantro
  • scallion
  • red onion
  • thai basil

Dipping Sauce

  • Hoisin
  • Sriracha

Broth and Plating

  1. Blanch chicken and 1/2 beef for 10 minutes & remove scum, then add too 1.5 liter boiling water
  2. 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
  3. Roast onion, garlic, ginger in oven, then place in pot
  4. Simmer for 2-3 hours
  5. Add broth packet and summer for 1/2 hour
  6. Remove bones and excess ingredients for a clear broth
  7. Prep lime, cilantro, basil, scallion for topping
  8. Slice frozen beef and submerge in lime juice
  9. Boil noodles, add meats, garnish, sauces, and enjoy!

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