Traditional pho takes hours of slowly simmering beef or chicken bones and perfectly charred aromatics to achieve the complex flavor that is loved around the globe. Here is a quick 30-minute version to make at home. This may seem like a long list of foreign ingredients but the fish sauce and Chinese five spice are fairly inexpensive ingredients, they also last a long time. Having them in your pantry will allow you to experiment with some delicious Asian flavors. Take a trip around the globe and try some new flavors for dinner tonight.
Recipe Notes
Use the 5 spice sparingly, really just a pinch. It is a very potent combination and using too much will make your food taste like potpourri, yuck.
The shirataki noodles can be found near the tofu area of your store. I am not a fan of these used in substitution of a traditional noodle but in this recipe they are PERFECT. They are always refrigerated, mine is in the organic section or near the yogurt sometimes.
Ramps are wild onion that you can find all over the Midwest at the beginning of spring. I love them, they have the flavor combination of mild garlic and onion. The leaves are larger than scallions and can be used interchangeably. If you have them, great, if not just use a few scallions.
The cinnamon sticks can be expensive if you buy them in the spice aisle. Check out my tip here on where to get your spices for less. The cinnamon is one I buy for 1.99/bag in the Mexican area of my store.
[AmazonAd2]
Vietnamese Noodle Soup “Faux Pho”
Ingredients
- 1 package shirataki noodles drained and rinsed
- 1 tablespoon oil
- 8-10 oz skirt steak strip or flat iron would work as well
- 1/2 small onion sliced
- 1 2 inch piece ginger unpeeled and hlaved
- 21/2 cups beef broth
- pinch Chinese five spice
- 1 stick cinnamon
- 4 ramps scallions if ramps are not in season
- 1 jalapeno sliced
- 1/4 cup cilantro
- 2 teaspoons fish sauce
- 1-2 whole dried red chili peppers optional
- salt and pepper
Instructions
- Place the noodles in a strainer and rinse very well, reserve these for later. Season the steak with salt, pepper, and just a pinch of the 5 spice. Heat your soup pot over high heat add 1 tablespoon of oil and sear the meat for about 3 minutes on each side, longer if you like it cooked more than med rare. Remove from the heat and let is rest while you prepare the rest of the soup.
- Lower the heat to medium and add the onion and ginger stirring for 2 minutes so not to burn the onion. Add the broth, 1 1/2 cups of water, cinnamon, and red chili. Simmer for 15 minutes. While this is simmering slice the jalapeno, ramps, cilantro, and steak. You want the steak sliced VERY thin. Add the fish sauce and simmer for another 5 minutes. Discard the cinnamon stick and the ginger.
- Divide the noodles, steak, cilantro, ramps, and jalapenos between 2 bowls. Top with the hot broth and enjoy!
