Description
My friend Jessica has for years taunted me with her recipe for ‘shortcut pho,’ so called because of her love for cheap ingredients. A proper pho takes days to make, mostly because of the traditional French approach to making beef stock.
Ingredients
- 2 quarts beef stock
- 1 quart chicken stock
- ¼ cup lime juice
- 1 medium onion, sliced
- ½ bunch cilantro, stems discarded
- 1 cup chopped fresh basil
- 2 ounces lemongrass paste
- ½ teaspoon red pepper flakes, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon garam masala
- ½ teaspoon ground ginger
- 1 pinch ground white pepper, or to taste
- 1 pound T-bone steak, sliced lengthwise into 1 1/2-inch strips
- 1 pound shelled shrimp
- 1 pound dried rice noodles
- 1 pound bean sprouts, or to taste
- salt to taste
Instructions
- Combine beef stock
- chicken stock
- lime juice
- onion
- cilantro
- basil
- lemongrass paste
- red pepper flakes
- cumin
- garam masala
- ginger
- and white pepper in a stockpot. Add steak and shrimp; simmer for 45 minutes to 1 hour.
- While soup is cooking
- prepare noodles about 30 minutes into the process. Bring a separate pot of water to a boil and add noodles. Boil until tender yet firm to the bite
- about 6 minutes. Drain
- rinse
- and add to the soup. Stir in bean sprouts and season with salt.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8