Quick Beef Brisket Soup with Pho Broth Base
Ultra-Simple Beef Brisket Soup Made with Pho Broth Base: A Perfect Combination of Flavor and Refreshment!
This recipe introduces an incredibly easy beef brisket soup that can be made quickly at home using a store-bought pho broth base. Featuring tender beef brisket and a variety of crisp vegetables, it offers a refreshingly deep broth with effortless seasoning. This simple dish is perfect for beginners and guarantees a satisfying meal every time. Enjoy a delicious and comforting bowl that suits any occasion, whether it’s a busy weeknight or a special gathering.
Main Ingredients- 300ml Pho broth base
- 1.5L Water
- 200g Beef brisket (thinly sliced)
- 2 heads Bok choy
- 4 leaves Napa cabbage (inner leaves)
- 1 pack Enoki mushrooms
- 50g Bean sprouts
- 1/2 Onion
- 1 Green chili pepper (like Serrano or Jalapeño)
- 1 Red chili pepper
- 1/2 Stalks Scallion (white part)
- 2 Scallions (green part, for garnish)
Cooking Instructions
Step 1
In a large pot, combine 1.5 liters of water and 300ml of the pho broth base. Cover and bring to a boil over medium heat.
Step 2
Now, prepare your vegetables. Cut the Napa cabbage into bite-sized pieces. Slice the onion thinly into strips. Cut the scallion (white part), red chili pepper, and green chili pepper diagonally into thick slices – this helps to infuse more flavor into the broth. Finally, finely chop the green parts of the scallions for garnish.
Step 3
Once the broth is boiling vigorously, add the prepared Napa cabbage. Cook until it softens slightly. The Napa cabbage will release its natural sweetness, making the broth even more refreshing.
Step 4
After the Napa cabbage has softened, tear the enoki mushrooms into manageable sections, separating the thicker stems into 2-3 pieces. Add them to the pot. Enoki mushrooms cook quickly, so avoid overcooking to maintain a pleasant texture.
Step 5
It’s time to add the star of the soup: the beef brisket. Gently separate the slices of beef brisket before adding them to the pot to prevent clumping. Beef brisket cooks very fast; simmer just until the pink color disappears to ensure it remains tender and delicious.
Step 6
When the beef brisket is almost cooked, add the thinly sliced onion, the diagonally cut scallion (white part), red chili pepper, and green chili pepper. These aromatic vegetables will enrich the broth’s flavor and add a pleasant hint of spice.
Step 7
Finally, add the washed bok choy and bean sprouts. Cook for just a short while longer. The bok choy should remain crisp, and the bean sprouts cook very quickly, so be careful not to overcook them. Garnish with the chopped green scallions you prepared earlier, and your delicious Beef Brisket Soup is ready to be served!
