Simple Homemade Pho Recipe
Indulge in Noodles While Dieting! 10-Minute Pho Recipe
When you start managing your weight, one of the hardest temptations to resist is cutting out carbohydrates, especially delicious noodle dishes! Today, I’ll share a recipe that allows you to enjoy pho at home with a restaurant-quality taste, made conveniently. While authentic pho requires a long-simmered broth and complex spices, this recipe uses a beef bone broth capsule and a few simple ingredients to create a deep, refreshing flavor. Enjoy a satisfying and delicious meal anytime with chewy rice noodles, tender beef, and fresh vegetables. This recipe is so easy, even beginners can follow along. Shall we get started?
Main Ingredients- 60g rice noodles
- 150g sliced beef (e.g., brisket, thinly sliced for hot pot)
- 100g bean sprouts
- 1/2 stalk green onion
- 1 chili pepper (optional, for spicy kick)
Simple Broth Ingredients- 500mL water
- 1 beef bone broth capsule or concentrate packet
- 1/2 tsp minced garlic (optional, for enhanced flavor)
- 1/2 Tbsp soy sauce or salt (to taste)
- 1/3 tsp black pepper
- 2 pieces dried kelp (approx. 5x5cm)
- 3 sections of white part of green onion (for broth)
- 500mL water
- 1 beef bone broth capsule or concentrate packet
- 1/2 tsp minced garlic (optional, for enhanced flavor)
- 1/2 Tbsp soy sauce or salt (to taste)
- 1/3 tsp black pepper
- 2 pieces dried kelp (approx. 5x5cm)
- 3 sections of white part of green onion (for broth)
Cooking Instructions
Step 1
1. Prepare the Rice Noodles: Instead of cold water, soak the rice noodles in lukewarm water for about 30 minutes until they are fully softened. Pre-soaking the noodles cuts down on cooking time and ensures they are chewy.
Step 2
2. Prepare the Toppings: Thinly slice the green onion and finely chop the chili pepper (if using). Rinse the bean sprouts and drain them well.
Step 3
3. Make the Base Broth: Pour 500mL of water into a pot. Add the white parts of the green onion and the dried kelp. Bring to a boil over medium heat and simmer for 5 minutes. Remove the kelp as soon as the water starts boiling to prevent a bitter taste.
Step 4
4. Season the Broth: Add the beef bone broth capsule (or concentrate) to the simmering broth and stir until dissolved. Season with 1/3 tsp black pepper and 1/2 Tbsp soy sauce or salt to taste. It’s best to make the broth slightly saltier than you prefer, as you’ll be ‘to-ryeom-ing’ the noodles later. You can also add a little minced garlic for extra flavor.
Step 5
5. Cook the Beef: Add the sliced beef to the boiling broth and cook just until the pink color disappears. Be careful not to overcook, as it will become tough. Remove the cooked beef and set aside as a topping.
Step 6
6. ‘To-ryeom’ the Noodles: Place the soaked rice noodles into the hot broth. Using a ladle, scoop the noodles up and down several times, submerging them in the broth to warm and cook them. This technique is called ‘to-ryeom’ and it’s crucial for infusing the noodles with the broth’s flavor.
Step 7
7. Assemble and Serve: Arrange the ‘to-ryeom-ed’ noodles attractively in a deep bowl. Ladle plenty of hot broth over them. Top with the cooked beef, bean sprouts, sliced green onion, and chopped chili pepper. Your delicious pho is ready! For an extra fresh kick, serve with a lime wedge. If you enjoy the crunchy texture of fresh bean sprouts, add them at the end. If you prefer cooked sprouts, you can briefly blanch them in the broth. This recipe is perfect for a special noodle dish at home. Enjoy your meal! 🙂
