Vietnamese Phở Noodle Soup Recipe with Authentic Taste
Using the phở broth concentrate ensures an authentic taste, replicating the rich flavors of traditional, scratch-made pho soup quickly and effortlessly. Emphasizing the importance of using quality ingredients and proper techniques will enhance the overall experience of enjoying this Vietnamese dish.
Servings: 4 people
Cost: 35
Ingredients
- 10-12 oz rice noodles small, 1mm
- 1 cup mushrooms sliced
- 4 tablespoon Pho broth concentrate or beef broth
- ½ tablespoon Rock sugar
Whole Spices
- 2 Star anise
- 2 cinnamon stick or bark
- 2 teaspoon Coriander seeds whole
- 2 teaspoon Cloves whole
- 1 Black cardamom whole
- 1 tea steeper
Proteins (choose one):
- 1-2 cups Shredded chicken Cooked
- 1-2 cups Steak Thinly sliced
- 1-2 cups firm tofu diced
Toppings (choose as many as you like):
- 1 cup Bean sprouts mung, or shredded carrots, or sliced white onions
- ½ cup Fresh mint
- Thai basil
- Cilantro
- 1 Lime (cut into quarters)
- 2-4 tablespoon Hoisin sauce
- 2-4 tablespoon Sriracha
- ¼ cup green onion sliced
- 2-3 jalapeños sliced, or other chili peppers (optional)
- 1-2 tablespoon 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 with Beef Stock
- 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). The broth concentrate includes key ingredients like yeast extract, which enhances the flavor profile.
- 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.For pho noodles, consider blanching them and letting them dry out before serving. This technique allows the noodles to absorb the flavors of the broth more effectively.
Plate & Enjoy with Hoisin Sauce!
- 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).
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