Phobsessed

 

I LOVE food.

Anytime I try something new and fall in love, I instantly want to learn how to make it. And you better believe it has to be the best way but the cheapest that I can. It wasn’t much different when I was introduced to ramen and pho in the last couple years. I first tried ramen in Denver, Colorado with my brother and pho not long after. I loved the two right away so I started researching and experimenting with different ways to make both and ultimately combined the two into this recipe. I have tried making pho the long way with beef knuckles and star anise for 8 hours plus… broiling onion and garlic too… but when I was buying my items at our local Asian market the lady that helped me told me she had not even made it from scratch. She introduced me to instant Pho broth in a jar. It is my go to for the base of my broth and usually runs about $3-4.

We love this meal as a family because the kids get to add as much as they like and try new things on their own and my hubby can make his as spicy as his heart desires.

If you are friends with me on any social media platform you know that I love to take photos of my food… and my pho pictures are no different. The different colors and greens just make my meal so appealing and then it tastes even better! So with all these PHOtos I have had a lot of friends asking me to share this recipe so here goes!
I am pho sho you will love it! haha. Sorry for all the puns.

At least 1 hour prepping because of all the chopping!

Ingredients

• 1 package dried rice sticks (about 14 oz and found at local asian market)
• 1/2 lb. flank steak, thinly sliced
• 2-4 tablespoons Pho Bo paste flavoring (instant broth I find at the local asian market) I choose the amount to taste
• 6-8 garlic cloves (leave whole or chop to preference)ground ginger

• 1 onion, unpeeled and sliced thin

• 2 tablespoons ground ginger
• 4 quarts water
• sesame oil
• water chestnut (I add these because my kids love them)
• 2 cups broccoli steamed (set aside in bowl to self serve
• fresh ground pepper
•  hoisin sauce (optional)
• chile-garlic sauce (such as Sriracha®) (optional)CHOPPED for self serve dish:
  • fresh cilantro
  • fresh green onion
    
  • fresh jalapeño
  • 1 1/2 cups bean sprouts
  • 1 lime, cut into 4 wedges 
  • 1 bunch Thai basil 

Directions

1. Saute onion and garlic in 2 tablespoons sesame oil. Pepper to taste.
2. Once onion and garlic are browned add water with Pho Bo paste and bring to boil.
3. Add ginger and carrots if you choose to use them and let broth simmer.
4. While broth is simmering chop up cilantro, green onion, basil, lime and basil. Place on a serving dish with sprouts and water chesnuts for self serving later.
5. Steam broccoli and boil noodles per their own directions.
6. While noodles boil add beed to the broth to start cooking.
7. Strain broccoli and noodles and set aside.
   
8. Divide noodles among 4-6 serving bowls and pour broth over noodles
   
9. Set out to have everyone top their own bowls with self serve plate.
   
10. Add hoisin sauce and chile-garlic sauce to taste.
    ENJOY!
    

    

    

    

    

    

Peace, love & sunflowers,
B

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