I’m in New York right now with my hubby for a few days, and it is freaking cold. We may have left the depressing gloom lingering over our heartbroken city, but at least it was mild there!!

Fast and Easy Beef Pho

I tried to pack warmly, but Pete and I were kind of laughing at how ill prepared our wardrobes are to brave cold weather. Like it just doesn’t get that cold in Seattle? Ever. And at home I have crocus and snowdrops blooming and my jaw nearly hit the floor today when I saw a plum tree in bloom after dropping the girls off at school. Spring has come a month early to the North West this year. Weeeiiiird…..

Fast and Easy Beef Pho

Uh, but not here in New York. Dang. It’s down right bitter cold. And all I can think about is hot warm and comforting things like a big bowl of noodle soup. Like Pho perhaps?!

Fast and Easy Beef Pho

Pho is one of my favorite things, but finding it gluten free is REALLY hard to do it seems, so sometimes we make a cheater pho at home. I call it cheater pho because it is- I shortcut everything and while it is no authentic replica, it gives us a delicious and comforting version that we can enjoy (quickly) at home.

Fast and Easy Beef Pho

 

Recipe: Fast and Easy Beef Pho

Ingredients

  • 1 teaspoon oil
  • ½ yellow onion, thinly sliced against the grain
  • 8 cups beef broth
  • 1 cinnamon stick
  • 3 anise stars
  • 1 teaspoon fennel seeds
  • 3 cloves
  • 2 teaspoons sugar
  • 2 teaspoons fish sauce
  • 1 tablespoon kosher salt
  • 8 ounces rice noodles
  • 8 ounces thinly shaved top round steak (I find this easier to do when it is frozen or partially frozen)
  • Cilantro
  • Thai Basil
  • Mung Bean Sprouts
  • Mushrooms
  • Jalapeno’s, thinly sliced
  • Sriracha
  • Lime wedges

Instructions

  1. In a large heavy pot over medium heat, add the oil and the onion. Gently sauté for 5-7 minutes. Add the beef stock.
  2. In a small piece of cheesecloth, add 1 cinnamon stick, 3 anise stars, 1 teaspoon fennel seeds and 3 whole cloves. Tie it up with a piece of twine and pop it into the pot.
  3. Simmer the broth for 3O minutes and then dispose of the cheesecloth sack. Season to taste with the sugar, fish sauce  and kosher salt.
  4. While the broth is simmering, bring a pot of salted water to a boil.
  5. Add the rice noodles and boil in the water for a few minutes until tender (according to manufacturers directions). Drain and transfer to a soup bowl. Add the shaved beef and thinly shaved onion and cilantro to the noodles.
  6. Bring the broth to a rolling boil and then immediately pour the hot broth over the beef, which will cook it through. Add thai basil, cilantro, bean sprouts, mushrooms and jalapenos and sriracha and lime wedges as desired.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

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Categorized: Dinner, Soup
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I’m in New York right now with my hubby for a few days, and it is freaking cold. We may have left the depressing gloom lingering over our heartbroken city, but at least it was mild there!!

Fast and Easy Beef Pho

I tried to pack warmly, but Pete and I were kind of laughing at how ill prepared our wardrobes are to brave cold weather. Like it just doesn’t get that cold in Seattle? Ever. And at home I have crocus and snowdrops blooming and my jaw nearly hit the floor today when I saw a plum tree in bloom after dropping the girls off at school. Spring has come a month early to the North West this year. Weeeiiiird…..

Fast and Easy Beef Pho

Uh, but not here in New York. Dang. It’s down right bitter cold. And all I can think about is hot warm and comforting things like a big bowl of noodle soup. Like Pho perhaps?!

Fast and Easy Beef Pho

Pho is one of my favorite things, but finding it gluten free is REALLY hard to do it seems, so sometimes we make a cheater pho at home. I call it cheater pho because it is- I shortcut everything and while it is no authentic replica, it gives us a delicious and comforting version that we can enjoy (quickly) at home.

Fast and Easy Beef Pho

 

Recipe: Fast and Easy Beef Pho

Ingredients

  • 1 teaspoon oil
  • ½ yellow onion, thinly sliced against the grain
  • 8 cups beef broth
  • 1 cinnamon stick
  • 3 anise stars
  • 1 teaspoon fennel seeds
  • 3 cloves
  • 2 teaspoons sugar
  • 2 teaspoons fish sauce
  • 1 tablespoon kosher salt
  • 8 ounces rice noodles
  • 8 ounces thinly shaved top round steak (I find this easier to do when it is frozen or partially frozen)
  • Cilantro
  • Thai Basil
  • Mung Bean Sprouts
  • Mushrooms
  • Jalapeno’s, thinly sliced
  • Sriracha
  • Lime wedges

Instructions

  1. In a large heavy pot over medium heat, add the oil and the onion. Gently sauté for 5-7 minutes. Add the beef stock.
  2. In a small piece of cheesecloth, add 1 cinnamon stick, 3 anise stars, 1 teaspoon fennel seeds and 3 whole cloves. Tie it up with a piece of twine and pop it into the pot.
  3. Simmer the broth for 3O minutes and then dispose of the cheesecloth sack. Season to taste with the sugar, fish sauce  and kosher salt.
  4. While the broth is simmering, bring a pot of salted water to a boil.
  5. Add the rice noodles and boil in the water for a few minutes until tender (according to manufacturers directions). Drain and transfer to a soup bowl. Add the shaved beef and thinly shaved onion and cilantro to the noodles.
  6. Bring the broth to a rolling boil and then immediately pour the hot broth over the beef, which will cook it through. Add thai basil, cilantro, bean sprouts, mushrooms and jalapenos and sriracha and lime wedges as desired.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)