Easy Quarantine Pho!
Serving size: 2-3
- 8 cups water
- 2.5 tablespoons Pho paste - I get this ingredient at our Asian market. It has a bit of a kick to it and is so good! Picture of jar below.
- Tiny splash of fish sauce
- ¼ cup thinly sliced onion
- ½ bag (16 oz bag) fresh rice stick noodle – picture of what I use is below! You can also find dry rice stick noodles at the Asian market, they just take a bit longer to soften and cook. If buying dry, make sure to get the rice stick that has an “S” size on the bag.
Assembly: What you add on top of your Pho is up to you and what you like! Below is what traditional pho typically has -
- 8 oz thin sliced steak - the kind they sell for cheesesteaks is good. Usually comes in a pack by the pound, but use about 3-4 oz per bowl (I sometimes leave the meat out and make it a vegetarian bowl of pho! Just as yummy).
- 3 green onions, thinly sliced
- ½ cup cilantro, chopped
- ½ cup thai basil leaves chopped (regular basil is fine, too).
- bean sprouts
- 1 lime, sliced into wedges
- 1 jalapeno, sliced (my husband likes this in his, I choose not to use it)
- Hoisin sauce (for the table)
- Sriracha sauce (for the table)
Pho paste and fresh noodles:
- Heat a large pot of 8 cups of water. Once the water is heated a bit, add the 2 tablespoons of pho paste and stir so it dissolves.
- As water is being brought to a boil, prepare all of your toppings listed in the “assembly” portion of the recipe. When water is at a boil, add a small splash of the fish sauce and stir. Add the ¼ cup of sliced onion and stir. Bring heat down and let the broth simmer on low for a bit so the flavors come together.
- Get out a spoon and taste! If you need to add a bit more of the pho paste, do this now. It should have a bit of a kick to it.
- Once the broth is to your liking, stir in your noodles until they are tender. They should only need about 15 seconds if they are fresh. If using the dry noodles, you will need a few more minutes to make the noodles tender. Pull a noodle out occasionally to do a taste test.
- Remove from heat and serve immediately. I use a pair of tongs to fish out the noodles into a bowl then use a ladle to add the broth.
- Add all of your toppings and enjoy! The thinly sliced steak will cook in the broth, so make sure the broth is hot! I especially love to add a lot of hoisin sauce to my pho. This makes it much more yummy!