Simple Pho Soup

There’s a reason why Pho and Ramen are gaining popularity…it’s delicious! But it does take forever to make it properly. I mean hours.

If you want to spend at least 12 to 24 hours getting the broth just right. You’ll want to find a different recipe. I’m being honest. To make an authentic broth, you have to cook beef bones for hours and yes it might be worth it, but hardly anyone has the time to make it. This version is simple. In fact, it only takes about 20 minutes.

Pho is a healthy option of soup — since most of the vegetables are lightly cooked or raw. This makes this a delicious and healthy meal that will leave you with no regrets. It also fills you up fast and there’s some for leftovers. Trust me, you’ll be having more cravings tomorrow.

As always there are different variations to how you can make your Pho. For me personally I prefer a lot of spinach, mushrooms, and green onions. Some of you may opt out for a sunny-side up egg, tofu, broccoli. It is really what you prefer. This my recipe, but please feel free to change it up and let me know what you did. There might be a lot of ingredients here, but trust me… this is a fairly simple recipe.

Yield: 3

Cook Time: 10 Min

Prep Time: 10 Min

  • 12 Cups of Water
  • 1 Pkg of Rice Noodles
  • 1 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 Tbsp of your Choice of Beef Bouillon
  • Dash of Crushed Red Pepper
  • 4 Cloves of Smashed Garlic
  • 1/2 Cup of Thinly Shredded Cabbage
  • 1/2 Cup of Sliced Broccoli
  • 1/2 Cup of Sliced Mushrooms
  • 1/8 Cup of Sliced Green Onions
  • Couple Slices of Fresh Jalapeno
  • 1 Cup of Fresh Spinach
  • 3 Wedges of Lime

Place two pots on the stove and turn to medium heat. Evenly pour 6 cups of water in each of the pots. Once one pot has boiled. Cook the rice noodles and follow the instructions for the noodles you have. Set aside. In the other pot, add in the salt, ground black pepper, bouillon, red pepper, and smashed garlic once the water has come to a simmer. Now, place in the cabbage. Only cook for 2 minutes at most, just enough to soften the cabbage. Strain out the cabbage and place on a plate. Repeat these steps with the broccoli and mushrooms. Now, take out your serving bowls. Evenly divide the noodles and place in the bowl. Before pouring your broth (the liquid of where you lightly cooked your vegetables) into the bowl… season to taste. Add more salt if desired or more spice. It’s completely up to you. Just try it as you go along. Once the broth is ready, evenly pour it over the noodles. Place your cabbage, broccoli, mushrooms all on top. You will also add on the green onions, jalapenos, and spinach. Once everything is placed add a fresh squeeze of lime and place the lime wedge in your Pho to add extra flavor.

This recipe is almost like making a vegetable soup, but you’re not sauteing the vegetables. You’re instead lightly cooking them to get them soft and then placing them on top for presentation. As mentioned already, there’s lots of variety with pho. Take out and place in what you want. If you haven’t noticed already, my recipes are all up for changing and this is just a guideline. Now, when it comes to baking that is a precise science… just not in this instance. You better grab that fork and spoon and sit down to eat your delicious meal. Enjoy

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