(Image credit: Emma Christensen)
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window.ATGalleries[48972] = {“id”:48972,”type”:”Slideshow”,”images”:[{“image_id”:”33a7fc0032364be4b8a05443261aa1adf00f2759″,”caption”:”Quick pho is ready in under an hour!”,”image”:{“id”:”33a7fc0032364be4b8a05443261aa1adf00f2759″,”width”:2318,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:55:18.233-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-1.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf13697ab0405900d6da”,”focus_z”:null}},{“image_id”:”12ddca2ca2580a7f97d6f8124c2c1360ba99ae39″,”caption”:”\u003cstrong\u003ePrepare the onions and ginger: \u003c/strong\u003ePeel the onions and cut them into quarters through the root. Peel the ginger and slice it into quarters down its length.”,”image”:{“id”:”12ddca2ca2580a7f97d6f8124c2c1360ba99ae39″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:55:01.388-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-2.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf02697ab05e15008868″,”focus_z”:null}},{“image_id”:”d154c3a3df67923ec679a32d963a81506038fb2f”,”caption”:”\u003cstrong\u003eChar the onions and ginger:\u003c/strong\u003e Using tongs, char the onions and ginger on all sides over high flame on a gas stove, or on a baking sheet placed directly under the broiler (about 5 minutes on each side) — until the onions and ginger pieces show charred spots. Rinse the pieces under cool water to remove any loose, gritty overly-charred bits.”,”image”:{“id”:”d154c3a3df67923ec679a32d963a81506038fb2f”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:55:58.173-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-3.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf3d697ab01f8200f3d6″,”focus_z”:null}},{“image_id”:”eb6ef09bfcdb826f9dd4b52ec52104cffc6a9662″,”caption”:”\u003cstrong\u003eDry-roast the spices:\u003c/strong\u003e Place the cinnamon, star anise, cloves, and coriander seeds in the bottom of a dry 2-quart saucepan and dry-roast over medium-low heat for 1 to 2 minutes, until toasty and very fragrant. Stir frequently to prevent the spices from scorching.”,”image”:{“id”:”eb6ef09bfcdb826f9dd4b52ec52104cffc6a9662″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:56:21.538-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-4.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf54697ab01fb000f9df”,”focus_z”:null}},{“image_id”:”9dd417e5c8b2d9f5b431d453065ed7cf76591656″,”caption”:”\u003cstrong\u003eCombine the broth ingredients: \u003c/strong\u003eTo the pan with the spices, add the broth, soy sauce, fish sauce, chopped carrots, and the charred onions and ginger.”,”image”:{“id”:”9dd417e5c8b2d9f5b431d453065ed7cf76591656″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:55:23.548-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-5.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf1a697ab01fb700f5c8″,”focus_z”:null}},{“image_id”:”f093bca04b4a0419c8579e8f329141bcf9201ae0″,”caption”:”\u003cstrong\u003eCover and simmer the broth:\u003c/strong\u003e Bring the broth to a boil over medium-high heat, then reduce the heat to medium-low. Cover and continue simmering for 30 minutes to give time for all the spices and aromatics to infuse in the broth.”,”image”:{“id”:”f093bca04b4a0419c8579e8f329141bcf9201ae0″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:56:26.013-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-8.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf59697ab01f8c00f331″,”focus_z”:null}},{“image_id”:”07dc8e5edc3a75a1f79b0f6497566f99ae99e6dd”,”caption”:”\u003cstrong\u003eFreeze the beef for 15 minutes: \u003c/strong\u003eWhile the broth is simmering, put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. The edges of the beef should feel firm to the touch, but the beef should not be frozen through. This will make it easier to slice the beef thinly.”,”image”:{“id”:”07dc8e5edc3a75a1f79b0f6497566f99ae99e6dd”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:55:32.674-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-6.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf23697ab018e4003435″,”focus_z”:null}},{“image_id”:”8eacad4aa5d38fd0baf0ace39cf98c8361b59bca”,”caption”:”\u003cstrong\u003eSlice the beef into thin slices: \u003c/strong\u003eRemove the beef from the freezer and immediately use your sharpest knife to slice the beef into very thin slices. Slice across the grain, and aim for slices no thicker than 1/4-inch. Once sliced, keep the beef covered and refrigerated until ready to serve.”,”image”:{“id”:”8eacad4aa5d38fd0baf0ace39cf98c8361b59bca”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:56:02.388-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-7.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf3f697ab01fb700f5d8″,”focus_z”:null}},{“image_id”:”f65bee22765a791cdd47b06431e3901e3d0834ad”,”caption”:”\u003cstrong\u003eCook the rice noodles: \u003c/strong\u003eBring a second saucepan of water to a boil, drop in the rice noodles and cook according to package instructions (typically 1 minute for very thin noodles and up to 4 minutes for wider noodles). Strain the noodles and run them under cool water to stop cooking. The noodles will start to stick together after cooking, so either divide them immediately between serving bowls or toss them with a little neutral-tasting oil to prevent sticking.”,”image”:{“id”:”f65bee22765a791cdd47b06431e3901e3d0834ad”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T22:24:16.804-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-12.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9d5e0697ab01f8200f60f”,”focus_z”:null}},{“image_id”:”b35eb4477dea7a81d672573366ff7c1460d3e20c”,”caption”:”\u003cstrong\u003ePrepare the rest of the pho toppings: \u003c/strong\u003eThinly slice the scallions and the chili pepper. Cut the lime into wedges. Place the bean sprouts in a serving dish. Roughly chop the herbs or tear them with your hands. Arrange all the toppings on a serving dish and place it on the table.”,”image”:{“id”:”b35eb4477dea7a81d672573366ff7c1460d3e20c”,”width”:2318,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T22:24:46.821-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-11.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9d5fe697ab01fa400f0c7″,”focus_z”:null}},{“image_id”:”e776476bca12de1efa0b3e58e86fd829b3b7f8a5″,”caption”:”\u003cstrong\u003eStrain the broth: \u003c/strong\u003eWhen the broth is ready, set a strainer over another bowl or saucepan, and strain the solids from the broth. Discard the solids. “,”image”:{“id”:”e776476bca12de1efa0b3e58e86fd829b3b7f8a5″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:56:30.154-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-9.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf5d697ab01fa400ee8c”,”focus_z”:null}},{“image_id”:”08a90b1884d5fd38109312216cf10b93c9a30a53″,”caption”:”Place the broth back over low heat and keep it just below a simmer — you should see a fair amount of steam, but the broth should not be boiling. The broth needs to be quite hot to cook the beef.”,”image”:{“id”:”08a90b1884d5fd38109312216cf10b93c9a30a53″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T21:56:26.619-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-10.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9cf5a697ab0794400374a”,”focus_z”:null}},{“image_id”:”00140bb6a40751cef2036a221f21a23adc4e0a9f”,”caption”:”\u003cli\u003e\u003cstrong\u003ePrepare the pho bowls: \u003c/strong\u003eIf you haven’t already done so, divide the noodles between serving bowls and top with a few slices of raw beef. Arrange the beef in a single layer so that the slices will cook evenly in the broth; slices that are stacked or clumped may not cook all the way through.\u003c/li\u003e”,”image”:{“id”:”00140bb6a40751cef2036a221f21a23adc4e0a9f”,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T22:24:45.020-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-13.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9d5fc697ab01fb700f848″,”focus_z”:null}},{“image_id”:”43dec0ed796eb5190cb07c4290eb248865382cbc”,”caption”:”\u003cstrong\u003eLadle the hot broth over top: \u003c/strong\u003eLadle the steaming broth into each bowl, pouring it evenly over the beef in order to cook it. Fill each bowl with as much broth as desired.”,”image”:{“id”:”43dec0ed796eb5190cb07c4290eb248865382cbc”,”width”:2318,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T22:24:09.011-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-14.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9d5d8697ab01f9800fa32″,”focus_z”:null}},{“image_id”:”d30a1cfdf3d4d2cdf593cea24fee518db82236e6″,”caption”:”The beef should immediately start to turn opaque.”,”image”:{“id”:”d30a1cfdf3d4d2cdf593cea24fee518db82236e6″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T22:24:17.567-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-15.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9d5e0697ab05e15008aab”,”focus_z”:null}},{“image_id”:”f5c04407c5f605cee5c5502b2683bee1b3176741″,”caption”:”\u003cstrong\u003eServe the pho with toppings: \u003c/strong\u003eServe the pho at the table and let each person top their bowl as they like.”,”image”:{“id”:”f5c04407c5f605cee5c5502b2683bee1b3176741″,”width”:2400,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T22:24:47.691-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-16.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9d5fe697ab01fb000fc4f”,”focus_z”:null}},{“image_id”:”369f59a2e544015bc4673efd3f642746138a7959″,”caption”:””,”image”:{“id”:”369f59a2e544015bc4673efd3f642746138a7959″,”width”:2143,”height”:3000,”format”:”JPEG”,”created_by_id”:65,”updated_by_id”:null,”created_at”:”2015-01-16T22:25:22.411-05:00″,”updated_at”:”2016-08-17T17:06:45.137-04:00″,”credit_style”:”author”,”credit_author_id”:65,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”2015-01-19-HT-Pho-18.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:”54b9d622697ab018e400369e”,”focus_z”:null}}]};
Vietnamese beef noodle pho is an easy soup to fall in love with. Those chewy noodles, that savory broth, the tender slices of beef — all those crunchy, spicy, herby garnishes we get to toss on top. On a cold evening, after a rough day at work, when we’re sick, on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.
Beef pho (pronounced “fuh“!) feels like a restaurant staple, but it’s not actually all that hard to make a quick version at home. This recipe for quick Vietnamese beef pho was one of our favorites from The Kitchn Cookbook; so much so that we wanted to walk you through how to make it, step by step.
from WordPress https://jonathanwilhoite.wordpress.com/2017/09/08/how-to-make-quick-vietnamese-beef-noodle-pho-cooking-lessons-from-the-kitchn-2/
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