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Faux Pho: Fast Vietnamese Noodle Soup!
When I was younger, I used to eat pho up to 3 times a week! Now, when I’m craving pho, I want it fast! So I came up with a solution and call it “faux pho” GET IT??? Actually the flavors are right on! The most important part of the recipe: use beef consommé or stock: NOT BROTH! Watch the video to learn why…
Makes 2-3 Bowls
- 5 cups (1 L.) Beef consommé or beef stock
- 2 sticks of cinnamon
- 1 tablespoon allspice (kryddpeppar)
- 1 chunk ginger sliced in half (ingefära)
- 4 thin slices of yellow onion
- 200g or (1) medium sized steak (I like entrecote/ribeye) or sirloin or lövbiff
- 200g rice noodles
Toppings (All optional, take your pick! For me, bean sprouts and coriander are mandatory):
- Bean sprouts
- Coriander (or cilantro: see the bog header!)
- Spring onion
- Sweet Thai Basil
- Red chili
Sriracha on the side!
Tip: The difference between beef broth, stock, and consommé… told simply:
These terms are somewhat, but not completely, interchangeable. I keep track this way…..
Broth is the liquid that remains after meat, seafood, or vegetables have been cooked in water. It may be served alone or used as the base for a light soup. You can also call this bouillon… bullion cubes are condensed & dried broth. And not nearly as rich and delightful as a liquid broth.
Stock is more intense than broth, cooked slowly to extract as much flavor as usually from BONES. A stock is used as an ingredient or base, not served alone….
Beef consommé is if you take stock one step further, and get fancy. Beef consommé is a clear and deep flavored and you get it by clarifying homemade stock.
For our soup, we want deep beef flavor to start and then we will add the specific flavors we want, so stock or consommé is best. Beef broth would not have a much beef flavor and would already have spices in it that don’t match the flavors we want…
First, place steak in the freezer. (This will make it easier to slice paper thin later). If you need to soak your noodles do that now as well (the package will tell you.)
Boil the first (5) ingredients together plus Thai basil stalks if you have them. (I do this to get a slightly anise flavor without using start of anise. If I was making this stock from scratch then I’d use star of anise, but its a bit strong for our faux pho- basil stalks will do. Besides waste not want not.) Let simmer for 30mins. Taste, and add more water if needed.
Once taste is right, strain out the broth, and discard solids (ginger, cinnamon,etc.). Bring broth back on the burner and let simmer.
In another pot of boiling water, submerge rice noodles and cook according to package. 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:
Fill each bowl less than half way, and top with a layer of sliced raw beef. (Don’t worry, the hot broth will cook the meat!)
Bring your broth to a boil, and then pour 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).
Top each bowl with a handful or bean sprouts, coriander, spring onion, etc. Enjoy!
Tip: If you happen to have a beef bone cooked or raw, throw it in the pot with broth boil!
Storage: Throw the leftover beef into any leftover hot broth, and then let it cool. Store the broth and noodles separate.