Easy Homemade Pho
Quick and Delicious Homemade Pho Recipe Without Store-Bought Broth
Craving pho but don’t want to go out? You can easily make a restaurant-quality bowl of pho right at home with this simple recipe. It bypasses complex broth-making steps, making it accessible for beginners to create a satisfying and flavorful meal with ease.
Pho Ingredients (for 2 servings)- Dried rice noodles, 2 servings
- Fresh bean sprouts, 2 handfuls (approx. 100g)
- Green onion (scallion), 1/3 stalk
- Bird’s eye chili, 1 (add more if you like it spicy)
- Beef brisket or flank, 100g
Simple Broth Ingredients (for 2 servings)- Vietnamese pho broth seasoning powder, 1 tsp (or domestic pho soup mix)
- Chicken stock, 1/3 tsp (for enhanced flavor, optional)
- Vietnamese pho broth seasoning powder, 1 tsp (or domestic pho soup mix)
- Chicken stock, 1/3 tsp (for enhanced flavor, optional)
Cooking Instructions
Step 1
First, prepare the rice noodles. Soak the dried rice noodles in warm water for about 20 minutes until they are thoroughly softened. This process helps to loosen the noodles and significantly reduces cooking time later.
Step 2
To remove any gamey smell from the beef and add depth of flavor, boil the brisket in water with 2-3 bay leaves for about 30 minutes. Once cooked, remove the beef, rinse it under cold water, and set aside. This is the beef for your broth.
Step 3
Now, let’s make the broth. In a pot, add 1 liter of fresh water. Stir in 1 teaspoon of the pho broth seasoning powder and 1/3 teaspoon of chicken stock until well combined. (Chicken stock adds a nice umami boost.) Bring the broth to a boil, then add the pre-cooked beef brisket. Simmer for another 10 minutes to allow the beef to infuse its flavor into the broth.
Step 4
Prepare the toppings for your pho. Thinly slice the boiled brisket. Finely chop the green onions. Thinly slice the bird’s eye chili on an angle to add a spicy kick. Cilantro is optional, depending on your preference.
Step 5
The final broth flavoring step: Add the fresh bean sprouts to the boiling broth and blanch them for just about 15 seconds to keep them crisp and fresh. Then, add the soaked rice noodles to the broth to warm them through. Since they are already softened from soaking, they will cook very quickly.
Step 6
Arrange the warmed rice noodles at the bottom of a deep serving bowl. Artfully layer the blanched bean sprouts, thinly sliced beef, chopped green onions, and sliced chilies on top of the noodles to create a beautiful presentation.
Step 7
Voila! Your delicious and aromatic homemade pho is ready. For an extra layer of flavor, feel free to add condiments like fish sauce, lime juice, or chili sauce to your liking.
