So I decided I wanted to make some pho over the weekend but after thinking about it, I realized it would take too long. It would take me roughly 8 hours to make the broth and probably 20 minutes to finish it so I thought it wasn’t worth it. So instead, I decided to make Pho from the powdered broth mix you find at your local Asian grocery store!
This way of making pho is so much easier and the taste (although not the same as the authentic homemade pho) is pretty good! In addition to the broth mix with water, I’ve also added some fresh ingredients to spice up the broth such as onions, star anise, ginger, cinnamon, garlic and fish sauce. All of the ingredients are to my taste so you can adjust them accordingly to your own.
As for the meat, I got the sukiyaki meat, which was a very tender, more so than some Vietnamese restaurants.
Here is my pho recipe with pre-made broth mix.
- 1lb of thin rice noodles (not vermicelli)
- 1 package or box of Vietnamese beef broth mix
- 6 cloves of garlic
- 3 piece of star anise
- 1 ginger
- 1 whole onion
- ½-1lb of thinly sliced beef
- Fish sauce
- Prepare the rice noodle per the instructions on the package. For me, I soaked it for about 45 minutes in warm water in a large bowl.
- In the meantime, we’re going to prepare the broth. Boil 7-8 quarts of water in a large pot.
- Add 3 tablespoons of the Pho broth mix.
- Stir until the mix has been dissolved in the water.
- Continue to add the rest of the ingredients: 6 cloves of smashed garlic, 1 peeled ginger, 3 star anise and 1 sliced whole onion.
- Keep the pot simmering for about 8-10 minutes so all the flavors come out of all the ingredients.
- After 10 minutes, put one serving of noodles (how ever much you think you can eat) into the broth to blanch for 45 seconds.
- Take the noodles out and put it in an individual serving bowl.
- Use a ladle and pour enough broth to cover the noodles.
- Serve with your choice of thinly sliced beef, lemon, jalapeno’s and cilantro.
- Eat quickly so the noodles do not get soggy.