Servings: four as a main course.
Phõ is a classic Vietnamese soup made from a long-simmered spiced beef broth poured over cooked rice noodles and thinly sliced raw beef (the heat of the broth cooks the beef). The soup is garnished with lots of bright, fresh ingredients, like herbs, scallions, and lime. This superfast version calls for doctoring store-bough broth with the same spices, and using thinly sliced leftover steak in place of the raw meat. It’s not the real thing, but it comes close to being just as tasty, especially on a busy weeknight.
Can't tell you how many times I have made this soup and each and every time it's absolutely delicious - quick to make with either homemade stock or store bought. So very, very good.
this recipe was delicious, both hub and I really enjoyed it
the changes I made were:
> thinly sliced chicken breast seasoned with salt and lemon pepper sautéed in avocado oil in place of steak
> pinch of ground cloves (could not track down whole cloves)
> 2 Tbsp fish sauce instead of 3
> peeled the ginger (by mistake)
> skipped the bean sprouts (can only find canned around here and they smell like dirt)
> skipped the chile paste (couldn't find it)
> added crushed salted peanuts as a garnish
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