Description
This easy Vietnamese inspired Pho is a quick and flavorful adaptation perfect for tight schedules, featuring rice noodles, a spiced broth, and your choice of chicken, beef, or shrimp.
Ingredients
Scale
- 8 oz dried rice vermicelli noodles
- Desired meat: chicken, beef, or raw shrimp
- 1 large yellow onion, quartered
- 2 (2-inch pieces) fresh ginger, unpeeled and halved length-wise
- 6 cups broth (chicken, beef or vegetable)
- 2 cups water
- 1/4 tsp ground coriander
- 1 whole clove (optional)
- 1 1/2 Tablespoons fish sauce
- 1/4 teaspoon hoisin sauce
- 1/4 teaspoon soy sauce
- 1/4 teaspoon red chili paste (sambal oelek)
- 1 stick cinnamon
- salt and freshly ground black pepper
- 4 green onions, chopped
- 2 fresh jalapeño peppers or red thai chili peppers, thinly sliced and seeds removed
- 1 bunch fresh cilantro, chopped
- 1 bunch Thai basil leaves
- 1 cup fresh bean sprouts
- 2 limes, cut into wedges
- Sriracha hot sauce or additional red chili paste (optional)
Instructions
- Sauté Aromatics: Place a large dry pot over medium heat, add the onion halves and ginger pieces, and cook for 4 minutes, stirring occasionally.
- Simmer Broth: Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick, and a pinch of salt and pepper. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
- Prepare Noodles: Prepare rice noodles according to package instructions. Once soft, drain, rinse, and set aside.
- Prepare Garnishes: Ready the cilantro, basil, green onions, bean sprouts, lime wedges, and sliced chilies in individual small bowls.
- Cook Meat: 1-5 minutes before the broth is done, add desired meat to the broth and cook until done (2-3 minutes for thinly sliced chicken or beef, 1-2 minutes for shrimp).
- Clean Broth: Discard the ginger, clove, cinnamon stick, and onion pieces from the pot.
- Assemble: Divide noodles among bowls, ladle broth and meat on top, and add desired toppings.
Notes
Protein Tip: Slice meat as thinly as possible against the grain for tenderness. For beef, use sirloin, flank, or brisket. For chicken, use boneless skinless breasts. Make Ahead: Broth can be made several days in advance, cooled, and stored in the refrigerator. To freeze, store only the broth in a freezer-safe container for 4-5 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 178 kcal
- Sugar: 5 g
- Sodium: 1387 mg
- Fat: 0.4 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: pho, vietnamese soup, rice noodles, quick dinner, easy pho