Sunday, February 19, 2012

20 minutes Beef Pho

Many Asian love Kew Teav soup or Pho, but we don't have all the time to do the broth so I made up this 20 minuets pho when I don't have all day to cook.

2o minutes Pho

2 cans of Pho broth
1 cup of water
3 star Aniseeds
6 cloves
1 stick of Cinnamon
1 sliced of fresh ginger
2 T of fish sauce
1 t of Pho paste
1 or 2 T of sugar up to you

You can use sliced beef, chicken, pork, or shrimp for the Pho or Asian meat ball.

Garnish the Pho Bowl

Bean sprouts
Thai basil
Chili sauce
Lime juice.

In a medium pot put all the ingredients together and bring it to a boil then reduce heat to low and let it simmer on low heat for 20 minutes.
The broth is done.

Boil 6 cups of water in another pot. Take a handful of rice noodle put in the draining spoon and let it
Sit in the hot boiling water for 1 minute (no longer than a minute). Shake the water off from the noodle
Put the noodle in a large bowl.

Bring the Pho soup back to a boil.
Slice the meat thin and use a small draining spoon and let the meat cook in the soup broth till it is done or the way you like it. Put the cooked meat in the noodle bowl.

Garnish the bowl with beans sprouts, cilantro and Thai basil.
Pour the Pho broth to the bowl enough to cover the noodle.

To flavor the noodle bowl you can add Chili garlic, lime juice, and sugar to your taste.

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