Authentic Vietnamese Pho at Home
Authentic Vietnamese Pho at Home
[Weight Loss Recipe] Homemade Vietnamese Pho with Beef Broth Using Stock
Hello, this is Luna, sharing a weight loss recipe! I’ve become quite fond of pho lately, even making pasta with it, but Vietnamese pho is quite pricey in Korea. To capture that authentic restaurant taste at home, I ordered some Vietnamese pho stock online and enjoyed it with my family for a weekend lunch. Once you taste it, you won’t forget it! Let’s learn how to make it perfectly to my taste!
Ingredients- Beef 300g (for stew or thinly sliced for shabu-shabu)
- Dried Rice Noodles 400g
- Bean Sprouts 50g
- Perilla Leaves (Kkaennip) – as needed
- Green Onion – as needed (about 1/2 stalk)
- Chili Piquin (or similar dried chili) – as needed
- Vietnamese Pho Stock 50g (or 1 packet)
Cooking Instructions
Step 1
Start by preparing the rice noodles. Soak the dried rice noodles in cold water for about 30 minutes until they become soft and pliable. While the noodles are soaking, you can get started on preparing the other ingredients.
Step 2
In boiling water, briefly cook the beef until the pink color disappears. Then, rinse the beef under cold water to remove any remaining blood or impurities. In a pot, add 2 liters of fresh water, the chopped green onion, and the blanched beef. Simmer for about 10 minutes to create a flavorful broth.
Step 3
Rinse the bean sprouts thoroughly under running water at least three times. Here’s Luna’s special tip! Place the rinsed bean sprouts in a colander set over a bowl. Then, pour freshly boiled water from an electric kettle over the sprouts. After about 1 minute, drain them. This is a super simple way to blanch bean sprouts, making them wonderfully crisp and perfectly tender.
Step 4
This method of making broth results in a wonderfully clear and clean liquid without the hassle of skimming off foam. Carefully remove the cooked beef from the broth; it will be hot, so let it cool slightly. If you’re impatient like me, you can carefully handle the hot beef by dipping your hands in cold water while slicing!
Step 5
Add the sliced beef back into the clear broth. Stir in the pho stock to season the broth to your liking. Now, add the soaked rice noodles and cook for about 1 more minute. Your delicious Vietnamese pho is almost ready!
Step 6
Generously pile the blanched bean sprouts on top of the noodles. Garnish with thinly sliced perilla leaves and chili piquin for a touch of spice. I personally love cilantro, but my family isn’t a fan of its strong aroma. So, instead of cilantro, I used perilla leaves, which I affectionately call ‘Korean cilantro’! The chili piquin adds a lovely kick of heat.
