pho

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Lazy Man’s Pho

By , from the Culinate Kitchen collection
Serves 4
Total Time 30 minutes

Introduction

This popular soup may come from Vietnam — not exactly a land of deep snows — but it really hits the spot post-Christmas, if you have leftover roast beef from Christmas dinner and want something brothy and restorative on those cold winter days between the holiday and the new year.

Ingredients

Soup

2 star anise
2 whole cloves
1 cinnamon stick
1 Tbsp. minced palm sugar or brown sugar
1 tsp. salt
1 tsp. pepper
½ medium yellow onion, sliced paper-thin and halved into C-shapes
1 Tbsp. minced fresh ginger or ½ tsp. ground ginger
1 Tbsp. nam pla (Southeast Asian fish sauce)
2 qt. beef broth (you can tackle Easy Beef Stock, but that kind of defeats the laziness purpose)
½ lb. rice vermicelli
4 scallions, chopped
½ to ⅔ lb. leftover roast beef (by weight), sliced thinly (see Note)

Garnishes

~ Bean sprouts
~ Sprigs of fresh cilantro, Thai basil, and mint
~ Slices of fresh chile (jalapeño, serrano, or Thai chiles)
~ Fresh lime wedges
~ Hoisin sauce
~ Chile-garlic sauce, such as Sriracha

Steps

  1. If you have cheesecloth, bag the star anise, cloves, and cinnamon stick and tie it off. (If you don’t have cheesecloth, no prob; you’ll just have to fish out the spices later by hand.) Put the spices, palm sugar, salt, pepper, onion, and ginger in a soup pot, then add the fish sauce and beef broth. Bring to a simmer, then simmer on low for about 15 minutes, until the broth is infused with the flavor of the spices. Scoop out the spices and discard.
  2. While the broth is simmering, bring a saucepan of water to a boil and add the dried noodles. Blanch for a few minutes, then drain in a colander. (The noodles should be cooked but not mushy.) Pull apart the noodles with your fingers, then divide them evenly between four serving bowls. Divide the chopped scallions and the thinly sliced beef between the four bowls.
  3. Pour the hot broth over the noodles, scallions, and beef. Serve immediately, passing the garnishes at the table.

Notes

Rare beef is better for this dish than well-done meat, but the soup will be fine so long as the meat is sliced very thin. You can even toss thinly sliced raw meat into each bowl before ladling out the steaming broth; the meat will cook somewhat in the simmering liquid. Freeze the raw beef for half an hour before slicing it, as chilled meat is easier to slice than room-temperature meat.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice