[Translate] Dear Sweden: Please, please, please stop making wings with sweet chili sauce, and then calling them Buffalo wings. It is misleading, and frustrating. I love Read More »
[Translate] I’m like always eating tacos, but these chili chicken tacos are kinda my specialty: Juicy slow-cooked chicken breast that just shreds apart. Plus! You could Read More »
[Translate] “I like dark meat” I recently went to visit my American friend for a post birthday girls lunch at her place, and she made us Read More »
[Translate] That’s right, Czech Republic. The quintessential European city. Czech food is the grandmother of good old ‘meat and potatoes’ cuisine, and you get great Read More »
[Translate] It seems I’m on a bit of an Asian kick these days… which is not unheard of since I’ve spent many a day hanging out Read More »
Faux Pho: Easy Vietnamese Noodle soup (The fast way!)
This is my way of making a fast Vietnamese noodle soup. It seems I’m on a bit of an Asian kick these days… which is not unheard of since I’ve spent many a day hanging out in Chinatown as a teen. One particular favorite I used to eat at least 3 times per week was Pho or Vietnamese noodle soup. I get cravings for this soup that creep up so quickly its shocking.
Now, I love spending entire Sundays cooking down marrow bones into broth, but this sunday I wanted my Pho- and I wanted it fast. This is what I came up with, and the broth had far more depth then the last take out Pho I attempted in Stockholm- awesome.
Faux Pho: Easy Vietnamese Noodle soup for two
Author: Miss Kendra V.
- (2) Cans Beef consomme
- plus (3) cans water
- (1) Large cube beef bouillon
- (2) Medium sticks of Cinnamon
- 1 Tablespoon Allspice or Star of Anise
- (1) Parsnip peeled and sliced in half
- (4) thin slices of yellow onion
- 200g or (1) medium sized steak (I like entrecote/ribeye)
- 200g Vermicelli/Glass noodles
- Garnish (lots):
- Bean sprouts
- Spring onion
- (2) Large bowls for serving
- Sweet chili sauce
- Hoisin Sauce
- Place steak in the freezer. (This will make it easier to slice paper thin later).
- Boil the first (6) ingredients together for 30mins. Taste, and add more water if needed.
- Once taste is right, strain out the broth, and discard solids (parsnip, cinnamon,etc.). Bring broth back on the burner and let simmer.
- In another pot of boiling water, submerge vermicelli. Take off heat and let cook about 1 min. Drain noodles and rinse well with cold water to stop cooking. If they are not soft enough, don't worry, the soup will cook it further when serving.
- Take steak out of freezer, and slice into paper thin strips.
- Now get your bowls ready:
- Place about half noodles in each bowl, and top with sliced raw beef. (Don't worry, the broth will cook the meat)
- Bring your broth to a boil, and the spoon broth over the noodles and beef until everything is covered with broth. (You might have to adjust serving size if your bowls are not large enough). Make sure the noodles only fill about ¼ of the bowl, as vermicelli noodles grow and absorb the broth.
- Top each bowl with a handful or bean sprouts, coriander, and spring onion.
- Tip: If you happen to have a beef bone cooked or raw, throw it in the pot with broth boil!