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A flavor packed pho that can be made faster than you can say takeout!
Prepare rice noodles according to package directions. Be sure to drain and rinse them with cold water after they’re cooked to stop the cooking process. Set aside.
For the soup, place beef stock, onion, hoisin sauce, fish sauce, ginger, pepper, and five spice powder in a large stockpot. Bring to a boil, cover, and simmer over medium heat for 10 minutes.
Slice your steaks as thinly as possible across the grain.
Divide noodles, bean sprouts, and sliced steak evenly between four bowls.
Pour about 2 cups of the boiling broth over each bowl. Let sit for one minute to cook the beef.
Allow your guests to dress their soup to their liking, adding Sriracha and jalapeno for heat, lime for a little zest, and cilantro and mint for a fresh finish.
*If you’re making this gluten free, be sure you have a gluten free Hoisin sauce.
Recipe adapted from The MediterrAsian Way
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!