Who doesn’t love a steaming hot bowl of Vietnamese Beef Pho?? This bowl of goodness is now recognized worldwide and has become a staple in many households, Vietnamese or not! I’ve made pho from scratch multiple times, using legit Vietnamese recipes. However, to get an authentic bowl of pho can be pretty time-consuming (but so worth it!). As a result, I came up with a 30 minute shortcut recipe with the help of a pho soup starter that I found at Target. I am a huge fan of their new line, Good & Gather, and have been testing out their ramen and pho broths. I must say, they’re on to something! The pho soup starter contains all the necessary ingredients to create the perfect bowl of pho, but needs a couple of enhancements and personal touches, which you will find in my recipe below. If you tried and enjoyed my recipe, make sure to leave a comment, tag me on social media @rackoflam and/or subscribe to my YouTube channel!
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30 Minutes Shortcut Vietnamese Pho Bo (Beef Pho) Recipe
Ingredients
FOR THE PHO BROTH
- 2 cartons Good and Gather pho soup starter (32oz each)
- 1 tbsp cooking oil
- 3 pieces beef bones (about 800 grams)
- 2 medium onions cut into three discs or halved
- 3 tbsp fish sauce
FOR THE BOWL
- 16 oz uncooked rice noodles
- 9-12 oz uncooked flank steak (or brisket / eye of round)
OPTIONAL ACCOMPANIMENTS
- bean sprouts
- fresh basil leaves
- lime wedges
- scallions
- thinly sliced onions
- jalapenos
- Hoisin sauce
- Sriracha
Instructions
- Heat cooking oil in a stock pot, swirling to coat evenly. Place the onion pieces into the stock pot and char for 4-5 minutes each side.
- At the same time, place the beef bones in a separate pot and cover with water. Parboil the beef bones by bringing the water to a boil, until impurities float to the surface. Rinse the beef bones, then place them into the same stock pot as the charred onions.
- Pour the 2 cartons of Good & Gather pho soup starter into the stock pot.
- Add 3 tbsp of fish sauce, then bring the broth to a boil. Reduce heat to medium-low and simmer for 20-25 minutes.
- While the broth is simmering, cook the noodles according to package instructions. Drain, then rinse briefly under cold water.
- Slice the flank steak into thin slices.
- Assemble each serving bowl by dividing the drained noodles into each bowl. Atop with sliced flank steak, then ladle the simmering hot soup directly over the steak to cook them. Submerge the steak into the soup to reach your desired doneness. Lastly, top the bowls with desired accompaniments and serve immediately. Enjoy!
