Homemade Pho Noodle Bowls

I’ve always been a huge fan of Pho. It has been a consistent craving during all of my pregnancies and it’s so good for you! During this pregnancy, I haven’t been able to get out and find takeout Pho easily like I used to so I decided i was going to do some research and make my own! I grabbed what I like about all the different Pho bowls I’ve had and decided to throw it all together and honestly, I’m impressed. It was DELICIOUS! So I decided to put it all together into a recipe so you can do it at home too!

I started off trying to find what makes Pho so unique and I think the biggest part is the seasonings in the broth. I was able to find Pho broth at my local Foodlion but if you can’t, making your own Pho broth is super easy! You put beef bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring and reduce heat to low. Simmer for a good 8 hours, strain and you have Pho broth! There are so many recipes online that you can use but it’s definitely a long process so when I saw the Pho broth I opted for that.

I decided to use beef for this particular recipe but you can do chicken or shrimp or omit the meat altogether for a vegetarian Pho. I was out of sesame oil so I opted to cook the beef stew chunks in olive oil. Once it was 80% cooked, I added chopped shiitake mushrooms, soy sauce and fish sauce and turned it down to low to simmer until the flavors had blended together. It’s very important not to over cook the meat as it can get chewy if you are not careful. You could also opt to use sirloin or another cut of beef that is naturally more tender, this is just what I could find at our store.

When the meat and mushrooms were done I turned them off and set them aside so I could heat the broth and cook the noodles. The broth was super simple and could have been eaten as if but I let it simmer on medium heat and added a bundle of green onions (probably 4 or 5 total.) While that had a chance to heat up, I chopped my veggies.

As far as veggies go, it’s completely up to your preference. I decided to use cilantro, bean sprouts, alfalfa, water chestnuts, jalapeño and lime. Wash and chop all of your veggies and set them aside. You will add these by hand at the end to each serving.

All you have left to do is cook your noodles per the package instructions. For mine, I just added hot water and let them sit for 8 minutes and they were ready.

That’s it! Now it’s time to serve! I started with noodles at the bottom, added my meat next and then topped with as many veggies as I could fit and poured my hot broth over top. Finish with a lime wedge and there you have it. Your very own, homemade Pho Bowl!

If you make it tag me on Instagram @LeslieHaymer. I’d love to see how yours turns out!

Xoxo,

Lesloe

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