The Pioneer Woman Tasty Kitchen
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Cheater Pho Bo

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Level: Easy

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Description

A flavor packed pho that can be made faster than you can say takeout!

Ingredients

  • 4 ounces, weight Dry Rice Stick Noodles
  • 8 cups Beef Broth
  • 1  Onion, finely chopped
  • 3 Tablespoons Hoisin Sauce
  • 2 Tablespoons Fish Sauce
  • 2 teaspoons Grated Fresh Ginger
  • 1 teaspoon Ground Black Pepper
  • 1 teaspoon Chinese Five Spice Powder
  • 10 ounces, weight (approximate) Flank Steak
  • 2 cups Bean Sprouts
  • Sriracha Sauce, For Serving
  • 1  Jalapeno, Seeded And Sliced (unless You Really Love It Hot)
  • 2  Limes
  • ½ cups Chopped Fresh Cilantro
  • ½ cups Chopped Fresh Mint

Preparation

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

One Comment

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The Suzzzz on 3.1.2013

This looks great, thanks for sharing!

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