Vietnamese Quicker Beef Pho Recipe With Quoc Viet Foods’ Pho Soup Base

By RoketJSquerl

NOTES : For me I ended up with so much broth that I had to divide into 3 smaller containers, put 2 in the freezer and enjoy the third portion over a few days. Again the key was the soup base which is all inclusive. There are no seasonings required as the soup base is super concentrated, and you can add water to adjust to taste. My total cooking time was about 3 hours, but that’s just me because making and eating pho is a religion for me so I took my time. For others who just want to get quickly to a nice steaming bowl of pho with chopsticks and spoon in hands, you can probably do it in 1.5 hours or less. An alternative is to use a smaller portion of beef (hence cutting down cooking time further) and/or use pre-cooked meatballs instead. By the way, for those unfamiliar with meatballs, you don’t cook them in the broth for the whole duration. Just heat them in the broth just before serving.

Ingredients

• To Make a Full Container:
• 2 gallons water
• 3 lbs , beek flank or brisket, -- (3 to 4) cooked and sliced thin
• 1 bulb , onion,
• 2 pieces , ginger.
• 1/4 Cup Fish Sauce
• 1 Golf Ball Sized Chuck of Yellow Rock Sugar
• Condiments:
• Pre-cooked Meatballs -- add just prior to serving, no cooking needed
• Hard Boiled Eggs
• Green Onions -- sliced thin
• Yellow Onions -- sliced thin
• Lime Wedges
• Bean Sprouts
• Cilantro
• Basil
• Small Red Chiles -- sliced
• Hosin Sauce
• Chile Garlic Sauce
• Daikon Radish-optional

Details

Servings 20
Adapted from lovingpho.com

Preparation

Step 1

Blanch meats for 15 minutes. Discard solution and rinse meats.
(Step not in package direction): Char or grill the onion and ginger pieces. I cut my onion in half, but it’s your choice to do so or not.

Put meats, onion, ginger, in a large pot and add enough water to cover meats. Boil at medium flame for 1 hour.
After 1 hours, add spice bags and content of soup base. Do not tear spice filter bags.

After 15 minutes, remover filter bags. Boil at medium flame until meats are softened.

Remove meats, onion and ginger pieces.

Adjust water to 2 gallons or to taste.
Bring to boil and serve.