Quick and Flavorful Beef Brisket Soup with Pho Sauce for Camping
Quick and Flavorful Beef Brisket Soup with Pho Sauce for Camping
Easy and Delicious Camping Dish: Beef Brisket Soup Made Effortlessly with Pho Sauce
Enjoy a delicious, Southeast Asian-inspired soup dish made incredibly easy and quick with a store-bought pho sauce. This recipe is perfect for a delightful meal with minimal effort. Experience the wonderful flavors of a savory broth combined with tender beef brisket and fresh vegetables.
Ingredients- 300ml Store-bought Pho Sauce (the key to a rich broth!)
- 1.5L Water (prepare generously)
- 200g Beef Brisket (the star ingredient for flavor)
- 2 Shiitake Mushrooms (for a chewy texture and aroma)
- 150g Mung Bean Sprouts (adds crispness and freshness)
- 1/2 Onion (for sweetness and a refreshing soup base)
- 1 Leek (adds a fragrant touch)
- 5 Scallions (for garnish, adding color and aroma)
- 1 Cheongyang Pepper (optional, for a spicy kick)
- 1 Red Bell Pepper (for beautiful color)
- 2 sprigs Cilantro (the aromatic herb that completes the Southeast Asian flavor)
Cooking Instructions
Step 1
Start by preparing your vegetables. Thinly slice the leek, onion, and shiitake mushrooms lengthwise, about 0.5 cm thick. Finely chop the scallions, red bell pepper, and Cheongyang pepper. For the cilantro, gently pluck the leaves, discarding the stems.
Step 2
Rinse the 150g of mung bean sprouts under cold running water to remove any dirt and drain them well. This ensures they stay crisp for the soup.
Step 3
In a deep pot, combine 1.5 liters of water and 300ml of store-bought pho sauce. Bring this mixture to a boil over high heat. This forms the base of your delicious soup.
Step 4
Once the broth is boiling vigorously, add the sliced shiitake mushrooms. Let them simmer for about 2-3 minutes over medium heat. The mushrooms will release their earthy aroma and umami into the broth, deepening its flavor.
Step 5
After the shiitake mushrooms have softened slightly, add the sliced leeks and onions. These vegetables will add a natural sweetness and a refreshing quality to the soup. Continue to simmer for another 3-4 minutes until the vegetables are tender.
Step 6
Now it’s time to add the star of the dish: 200g of beef brisket. Since the brisket is thinly sliced, it will cook very quickly. Simmer for just 1-2 minutes. Be careful not to overcook, as it can become tough. The beef will add richness to the broth as it cooks.
Step 7
Just before serving, add the prepared mung bean sprouts, chopped scallions, Cheongyang pepper, and red bell pepper. Cook for only about 30 seconds to 1 minute, just until the sprouts are slightly wilted but still retain their crunch. This keeps them perfectly crisp.
Step 8
Ladle the hot soup into bowls. Garnish generously with the fresh cilantro leaves for that authentic Southeast Asian aroma. Your delicious and easy Beef Brisket Soup is ready to be enjoyed!
