Vietnamese Phở Noodle Soup Recipe
Servings: 4 people
Cost: 35
Ingredients
- 10-12 oz 1mm rice noodles
- 1 cup Sliced mushrooms
- 4 tbsp Phở broth concentrate
- ½ tbsp Rock sugar
Whole Spices
- 2 Star anise
- 2 Pieces cinnamon bark
- 2 tsp Whole coriander seeds
- 2 tsp Whole cloves
- 1 Whole black cardamom pod
- 1 tea bag or metal steeper
Proteins (choose one):
- 1-2 cups Cooked, shredded chicken
- 1-2 cups Thinly sliced steak
- 1-2 cups Diced firm tofu
Toppings (choose as many as you like):
- 1 cup Mung bean sprouts, shredded carrots, or sliced white onions
- ½ cup Fresh mint, Thai basil leaves, or cilantro
- 1 Lime (cut into quarters)
- 2-4 tbsp Hoisin sauce
- 2-4 tbsp Sriracha
- ¼ cup Sliced green onion
- 2-3 Sliced jalapeños (optional)
- 1-2 tbsp fish sauce (optional)
Instructions
Prepare Your Protein
- Tofu: open, drain, and cut tofu into bitesize pieces.
- Chicken: shred boiled or cooked chicken with a fork.
- Steak: wash and pat dry, season with salt & pepper and sear until cooked. Thinly slice and keep warm.
- (Optional): wash any fresh add-ins. If using white onion, thinly slice into crescents & soak in water for 20 minutes.
Toast the Spices
- Preheat a large stock pot on medium-low. Empty the whole spices into the stock pot (setting the mesh tea bag aside) and toast the spices for 2-3 min., stirring constantly until fragrant and being careful not to burn.
- Remove from heat. When the spices have cooled, place into the mesh bag, tie closed, and lightly crush spices with a mallet. Tip: use the plastic bag for reinforcement.
Create Pho Broth
- In a large stock pot, mix 9-10 cups of water with phở broth concentrate (6 veggie broth packets or 4 Tbsp. beef/chicken broth paste).
- Place toasted whole spice sachet and mushrooms into the pot, cover, and bring to a boil on high heat (~10 min).
- In a separate large pot, bring 6 cups of water to a boil.
Season & Add Protein
- Reduce heat to medium-low and add rock sugar, 1-2 Tbsp. fish sauce (optional), and juice from half of the lime.
- If using tofu or shredded chicken, add to broth, cover, and simmer for 10-15 minutes.
Cook Rice Noodles
- Add rice noodles to the pot of boiling water from step 3, turn off heat, and soak noodles for 6-7 minutes until soft, drain, and run under cold water to stop the cooking. Tip: add a little oil and toss to prevent noodles from sticking together.
Plate & Enjoy!
- Place rice noodles into soup bowls (you’ll have extra!) and ladle broth over noodles. If adding steak, arrange on top.
- Customize your bowl with sriracha (spicy!), hoisin sauce, green onion, lime, cilantro, fish sauce and any other toppings.
- Enjoy with chopsticks and a large soup spoon. Enhance your experience with a playlist (takeoutkit.com/playlists).