30-Minute (Faux) Pho
 
Prep time
Cook time
Total time
 
Classic pho requires a broth that has simmered for about 10 hours. While delicious, sometimes a craving can hit when you don't have the time to spare! This recipe gives you a hot, flavourful broth in only 30 minutes. Serve with thinly sliced roast beef - or any leftover meat you have - for an even quicker meal.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • Broth:
  • 2 whole cinnamon sticks
  • 2 whole cloves
  • 1 star anise pod
  • 2 tsp whole coriander seeds
  • 2 large onions, peeled and quartered
  • 4-inch piece fresh ginger, chopped into thick pieces
  • 6 cups low-sodium beef broth
  • 1 Tbsp fish sauce
  • 1-2 cups water (optional)
  • .
  • 200 g roast beef, sliced thin (or any leftover meat that you have)
  • 250 g rice noodles (I like to use vermicelli)
  • .
  • Toppings:
  • 1 jalapeño, sliced (and seeds removed, if preferred)
  • 1 lime, cut into wedges
  • Bean sprouts
  • Fresh cilantro
  • Fresh Thai basil (or regular basil, in a pinch)
  • Your favourite hot sauce
Instructions
  1. Place the cinnamon, cloves, star anise, and coriander seeds in the bottom of a large, heavy-bottomed pot, and roast over medium heat for about a minute, stirring often, until fragrant.
  2. Add onions, ginger, broth, and fish sauce to the pot. Bring broth to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer for 30 minutes. Strain broth through a fine-mesh sieve to remove the chunky bits, then return broth to the pot. Add water, to taste, and keep broth hot until ready to serve.
  3. While broth is simmering, cook the rice noodles according to package instructions. This will typically take 1-4 minutes, depending on the thickness of your noodles. Strain and run under cold water.
  4. Divide noodles into serving bowls, and top with a few slices of roast beef. Add broth to the bowl, and then serve with all the fixin's!
  5. If you have leftovers, store the broth, noodles, and toppings in separate containers to prevent the noodles from soaking up all the broth and getting soggy.
Recipe by Port and Fin at https://portandfin.com/30-minute-faux-pho/