Have you ever had the craving for Pho but doesn't want to leave the comfort of your home to go get some? Well after trying about 10 different restaurants for Pho, I've finally decided share my favorite. This recipe is an excellent freezer meal.
When my hubby first met me and I introduced him to Pho (fuh), he immediately said "What the Pho?" to be funny. Well guess what?! When we first came to Seattle to check it out, we went to Bellevue and while driving around we saw a Viet restaurant with the name "What The Pho?" We laughed so hard and took lots of pictures. Well, now What The Pho is our favorite Vietnamese restaurant. But sometimes going there and spending $6.50 for a bowl of pho isn't satisfying. I want more the next day and the next day and the next day. So this is for all my pho lover friends who are just like me. Below you'll find an easy recipe for beef and chicken pho. Both can be used interchangeably. The key in good pho is the broth.
Ingredients
1 bunch of cilantro's stems
1 onions cut in half
1 nub of ginger cut thinly in slices
1 whole chicken, or beef bones if you prefer beef
IF YOU WANT BEEF PHO, ADD 1 lb of beef meat - chuck, rump, and beef shank
5- 6 quarts of water
1 package of Pho Spices or if you don't have Pho spice, use the following homemade spice 1 cinnamon stick or 1 tbsp of cinnamon powder, 1 tbl cloves, 1tbsp nutmeg, 1 whole star anise. It's ok to miss 1 spice if you don't have all of the ingredients. Cinnamon is a must.
1 1/2 tablespoons kosher salt
1/4 cup fish sauce
1 tbsp sugar
Garnish - cilantro, green onions, basil, limes, chili peppers, bean sprout, Hoisin sauce, Sriracha hot sauce.
Set oven on broil and place ginger and onions on baking sheet. Broil on high until ginger and onions begin to char. Turn over after five minutes. 10-15 minutes total.
Wash chicken, or beef bones, place in water and add charred onions and ginger. Boil for 1 hour. Scoop out foams and fat. Use a cheese cloth to strain out fat and foam. Use cheese cloth to wrap up spices and dip in water. Add fish sauce and cook for another 45 minutes. Now your soup is ready to serve! Freeze left overs for next time you want instant pho.
If you're just in the mood for chicken, shred the chicken breast and add it in!
Or if you're like me and like it meaty, add all of your favorite pho meat.
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