Recipe: Quick Phở++++
Phở
3 servings
Ingredients:
2 packs of Vietnamese Phở Soup Paste
9 cups of water
1 bag or 16oz of fresh Rice Stick Noodles
1 bag of rinsed Bean Sprouts
1 pack of Beef Balls
2 branches of Basil
1 Lime quartered
Serve with:
Hoisin Sauce
Sriracha
Easy Methods:
Note: Best to line up everything for quick execution because Phở is best when hot but the noodles get soggy when it sits for too long. Soggy noodles are not good eats.
1. Boil water.
2. Set chopsticks, spoons, sauces, clean basil branches, clean bean sprouts and quartered lime on the table.
3. Place bowls/LC small pots (i.e. 14BB) by the boiling water.
Note: LC cast iron pots are perfect for maintaining heat. Preheat LC with some water in it.
4. Distribute the desired amount of noodle in each bowl/LC.
Note: It is very important not to cook noodle. It only needs to heat up by the piping hot broth.
5. When the water is boiling, add two packs of soup paste in and stir to dissolve.
6. Add beef balls in for couple minutes.
7. Turn down the heat and ladle hot broth and beef balls into each bowl/LC pot.
8. Serve immediately and enjoy with basil, bean sprouts, and some lime juice.
Notes:
This soup base is fairly good. It does not have the MSG aftertaste. It smells wonderful.
Taste broth and add sauces if needed or desired. The original broth is already very tasty.
The noodle should be very tender.
Make this Phở with your desired toppings like green onion, thin onion slices, and other meat like beef, pork, tendon, etc.
3 servings
Ingredients:
2 packs of Vietnamese Phở Soup Paste
9 cups of water
1 bag or 16oz of fresh Rice Stick Noodles
1 bag of rinsed Bean Sprouts
1 pack of Beef Balls
2 branches of Basil
1 Lime quartered
Hoisin Sauce
Sriracha
Easy Methods:
Note: Best to line up everything for quick execution because Phở is best when hot but the noodles get soggy when it sits for too long. Soggy noodles are not good eats.
1. Boil water.
2. Set chopsticks, spoons, sauces, clean basil branches, clean bean sprouts and quartered lime on the table.
3. Place bowls/LC small pots (i.e. 14BB) by the boiling water.
Note: LC cast iron pots are perfect for maintaining heat. Preheat LC with some water in it.
4. Distribute the desired amount of noodle in each bowl/LC.
Note: It is very important not to cook noodle. It only needs to heat up by the piping hot broth.
5. When the water is boiling, add two packs of soup paste in and stir to dissolve.
6. Add beef balls in for couple minutes.
7. Turn down the heat and ladle hot broth and beef balls into each bowl/LC pot.
8. Serve immediately and enjoy with basil, bean sprouts, and some lime juice.
Notes:
This soup base is fairly good. It does not have the MSG aftertaste. It smells wonderful.
Taste broth and add sauces if needed or desired. The original broth is already very tasty.
The noodle should be very tender.
Make this Phở with your desired toppings like green onion, thin onion slices, and other meat like beef, pork, tendon, etc.
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