Best 4 Quick Beef Pho Recipes

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In a world where time is of the essence, quick and easy meals have become increasingly sought after. Beef pho, a traditional Vietnamese noodle soup, is no exception. While classic beef pho can take hours to prepare, there are ways to enjoy this comforting dish without sacrificing flavor or authenticity. This guide will introduce you to a variety of quick beef pho recipes that cater to busy individuals and families alike, offering a range of options to suit different preferences and dietary restrictions. From simple stovetop methods to innovative instant pot techniques, these recipes will help you whip up a delicious and satisfying bowl of beef pho in no time.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF PHO



Beef Pho image

Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.

Provided by LETT101

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 6h30m

Yield 6

Number Of Ingredients 22

5 pounds beef knuckle, with meat
2 pounds beef oxtail
1 white (daikon) radish, sliced
2 onions, chopped
2 ounces whole star anise pods
½ cinnamon stick
2 whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon fish sauce
1 ½ pounds dried flat rice noodles
½ pound frozen beef sirloin
Sriracha hot pepper sauce
hoisin sauce
thinly sliced onion
chopped fresh cilantro
bean sprouts (mung beans)
sweet Thai basil
thinly sliced green onion
limes, quartered

Steps:

  • Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
  • Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
  • Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
  • Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Nutrition Facts : Calories 1314 calories, Carbohydrate 101.6 g, Cholesterol 484.6 mg, Fat 35.7 g, Fiber 3.3 g, Protein 139.3 g, SaturatedFat 13.8 g, Sodium 2101.2 mg, Sugar 2.2 g

BEEF PHO



Beef Pho image

Provided by Food Network Kitchen

Time 2h15m

Yield 6 servings

Number Of Ingredients 18

2 beef shanks with meat on them (about 2 1/4 pounds total)
3 large yellow onions, halved
1 6-inch piece ginger, halved lengthwise
1 head garlic, halved crosswise
2 tablespoons vegetable oil
Kosher salt
2 cinnamon sticks
4 star anise pods
3 tablespoons black peppercorns
3 quarts low-sodium beef broth
1/3 cup fish sauce
1 pound flat rice noodles
8 ounces deli-sliced roast beef, torn into pieces
4 cups bean sprouts
1 large bunch Thai basil or mint, leaves torn
2 jalapeno peppers (red and/or green), thinly sliced
1 large red onion, thinly sliced
Hoisin sauce and/or Sriracha (Asian chile sauce), for serving

Steps:

  • Make the broth: Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the beef shanks, onions, ginger and garlic with the vegetable oil on a rimmed baking sheet and season generously with salt. Roast, turning once halfway through, until the meat and vegetables are slightly charred, about 30 minutes. Transfer to a large pot.
  • Meanwhile, toast the cinnamon sticks, star anise pods and peppercorns in a small skillet over medium heat, shaking the pan, 5 minutes.
  • Add the beef broth, 2 quarts water, the toasted spices and the fish sauce to the pot with the beef shanks. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cook, skimming off any foam that rises to the top, until the meat is tender, 1 hour to 1 hour, 30 minutes. Remove from the heat and transfer the beef shanks to a cutting board; strain the broth through a fine-mesh sieve into another large pot. (The broth can be made up to 2 days ahead; let cool, then refrigerate in a covered container.)
  • Shred the meat from the shanks with two forks, discarding any bits of cartilage, then stir back into the broth. Discard the bones.
  • Cook the noodles as the label directs. Divide the broth and shredded meat among bowls, then add the noodles and roast beef. Top with the bean sprouts, basil, jalapenos and red onion; serve with hoisin sauce and/or Sriracha.

BEEF PHO



Beef pho image

Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles

Provided by Elena Silcock

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 16

1l low salt beef stock
1 large onion, peeled and cut into quarters
large thumb-sized piece ginger, peeled
1 cinnamon stick
2 star anise
1 tsp coriander seeds
½ tsp cloves
230g sirloin steak
1 tsp palm sugar
1 tbsp fish sauce
1 ½ tbsp soy sauce
200g flat rice noodles
2 spring onions, shredded
1 small red (bird's-eye) chilli, finely sliced
handful each of Thai basil and coriander
1 lime, cut into wedges

Steps:

  • Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
  • Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
  • Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

Nutrition Facts : Calories 471 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 3.83 milligram of sodium

VIETNAMESE BEEF PHO



Vietnamese Beef Pho image

This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup.

Provided by Ben S.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 17

4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
½ pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
½ tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

Steps:

  • In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
  • Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
  • Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

Nutrition Facts : Calories 527.9 calories, Carbohydrate 73.1 g, Cholesterol 50.7 mg, Fat 13.6 g, Fiber 3.9 g, Protein 27.1 g, SaturatedFat 5.4 g, Sodium 2843.8 mg, Sugar 4 g

Tips:

  • Use a variety of cuts of beef. This will give your pho a more complex flavor. Some good options include flank steak, brisket, and oxtail.
  • Brown the beef before simmering it. This will add a rich flavor to the broth.
  • Use a good quality beef broth. This is the foundation of your pho, so it's important to use a broth that is flavorful and rich.
  • Add plenty of aromatics to the broth. This will give your pho a more complex flavor. Some good options include ginger, garlic, onion, and star anise.
  • Simmer the broth for at least 2 hours. This will allow the flavors to develop and meld together.
  • Strain the broth before serving. This will remove any impurities and give you a clear, flavorful broth.
  • Serve your pho with a variety of toppings. Some popular options include rice noodles, bean sprouts, basil, cilantro, and lime wedges.

Conclusion:

Pho is a delicious and versatile Vietnamese soup that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover beef, and it's also a healthy and affordable meal. With a little planning and effort, you can make a delicious bowl of pho at home. So next time you're looking for a quick and easy meal, give pho a try.

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