Simple 30-minute Pho

Dieses 30-Minuten Pho ist schnell, herzhaft und verdammt gut - Kochkarussell.com

The shocking news: For a traditional pho-noodle soup with beef you have to plan well six hours. Because the 1st is elaborate and 2nd is not compatible with the evening, I have THE solution for you today.

Allow, 30-minute Pho. Fast, hearty and damn good.

Let me put it this way: This soup is a revelation. No joke.

Dieses 30-Minuten Pho ist schnell, herzhaft und verdammt gut - Kochkarussell.com

Let me explain to you how we shorten the cooking time to half an hour.

For traditional Pho, the first of the bones is a hearty meat broth. This must simmer for two to six (!) Hours depending on the recipe, until it can be used as the basis for a good Pho. And there we have the sticking point. After a long day a big, hearty portion of Pho? Always here with it! But wait for hours afterwards? Uh, no thanks.

That’s why we’re smart and use a very simple trick for the 30-minute Pho: Good, finished beef broth.

Yesss, that’s the whole secret. I realize, I still have to work on my suspense. But honestly, it really can not be easier! You can probably argue about whether this is 100 percent authentic. But because we pimp the broth with ginger, onions and cinnamon, it tastes like the original. Only in much, much, much more practical. That’s what I call clever cooking.

pho-rezept-3

And this taste! The hearty beef broth gets a fine sweetness with onions and cinnamon. Ginger provides sharpness and lime juice and soy sauce complete the whole. And I do not have to talk about the tender bovine strips, right? As if that were not enough, there are saturating rice noodles and fresh herbs on top.

All in all -> Fast Soulfood par excellence?

Ready to catapult you into Soulfood Heaven with a large pot of 30-minute pho? Let’s go!

1. Soup Base

For the cuddly soup, ginger and an onion are roasted for two minutes. Then add cinnamon and broth and simmer for 10 minutes. Finally, you pour the soup through a sieve in a second pot and taste everything with soy sauce and lime juice.

2nd Ran to the Deposits

Now you can let off steam! Rice noodles, sprouts, herbs, meat – what is tasty is allowed! If you prefer meatless, you can also take wonderful tofu or simply omit the protein insert completely. The main thing is that your soup bowl and your belly are full and you are happy.

Dieses 30-Minuten Pho ist schnell, herzhaft und verdammt gut - Kochkarussell.com

I hope you will love this recipe!

The 30-minute Pho is:

  • Simple.
  • Wonderfully spicy.
  • As good as real pho, but made much faster.
  • The perfect after-work Soulfood.

Dieses 30-Minuten Pho ist schnell, herzhaft und verdammt gut - Kochkarussell.com

Ohh yes, the 30-minute Pho definitely makes you happy. So, do yourself a favor and spoil yourself with this after-work Soulfood!

pho rezept 6 150x150 - Simple 30-minute Pho

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30-minute Pho – Simple and damn good

Pho with beef fillet, rice noodles, sprouts, spring onions and lime. Done in just 30 minutes. Hearty and damn good!

  Court:
 
Main course, soup

  Portions : 4

  calories per serving : 145 kcal

Ingredients

  •   160
      g
     Beef Filet
  •   200
      g
      Rice noodles
  •   2
      cm
      ginger
  •   1
      Onion
  •   1
      TL
      Cinnamon
  •   1.2
      l
      Beef broth
  •   1
      Lime
  •   3
      EL
      Soy Sauce
  •   2
      Spring onion
  •   Sprouts
  •   Coriander and mint

Instructions

  1. Beef fillet freeze for 20 minutes, so you can cut it later thinner. Soak rice noodles in plenty of water for 20 minutes.

  2. Peel ginger and chop it roughly. Peel onion and cut in half. Stir ginger and onion in a saucepan over medium heat for two minutes while stirring. Add cinnamon and deglaze with the beef broth. Simmer for 10 minutes.

  3. In the meantime, cut the spring onions into fine rolls. Wash coriander and mint, shake dry and finely chop.

  4. Pour broth through a fine sieve into a second pot. Season with the juice of half a lime and soy sauce. Drain rice noodles and cook for two to three minutes in the broth.

  5. Split spring onions, sprouts and herbs on four bowls. Fill with broth and noodles. Finally, cut the meat as thin as possible and add to the soup.

  6. Enjoy.

Mia’s Tips

Adapted to a Mutti Recipe 02/2015

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