Best Faux Pho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FAUX PHO BO (VIETNAMESE BEEF NOODLE SOUP)



Faux Pho Bo (Vietnamese Beef Noodle Soup) image

This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--I live in an area with a large Asian population so I've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food.

Provided by Halcyon Eve

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 quarts fat free low-sodium beef broth
1 large onion, sliced into paper-thin rings
6 slices peeled fresh gingerroot (about the size of quarters)
1 stalk lemongrass, cleaned, leaves removed (do not substitute lemon zest or juice(the flavor is not at all the same)
1 small piece cinnamon stick (I use broken pieces of stick cinnamon, about 1 tsp total)
1 teaspoon whole black peppercorn
1 lb beef sirloin tip, cut into very thin slices (ask the butcher to slice it paper thin(I like to buy beef for sukiyaki at the Oriental market)
1/2 lb fresh bean sprout, rinsed and drained
1 cup fresh Thai basil, rinsed and dried
1 cup fresh cilantro leaves, rinsed and dried (coriander)
2 limes, cut into wedges
1/2-1 lb flat rice noodles (I prefer noodles about 1/4 inch wide)
sambal oelek (optional) or sriracha sauce (optional)
thinly sliced serrano peppers (optional) or jalapeno chile (optional)
fish sauce (nam pla) (optional)
hoisin sauce (optional)

Steps:

  • In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour.
  • Meanwhile, prepare rice noodles and garnishes.
  • Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter.
  • To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again.
  • To serve, remove seasonings (except onions) from broth; keep broth hot.
  • Place ½ cup rice noodles in each of 6 large, deep bowls.
  • Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook.
  • Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired.

FAUX PHO - QUICK AND EASY VIETNAMESE STYLE NOODLE SOUP



Faux Pho - Quick and Easy Vietnamese Style Noodle Soup image

There is nothing more comforting than hot, bold, vietnamese soup. I like mine spicy and a touch sweet. You can customize it in so many ways to make it your own, and it is super quick to make!

Provided by Denises Dinners

Categories     Meat

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 25

1 lb beef, sliced as thinly as possible
3 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon crushed red pepper flakes
4 tablespoons peanut oil or 4 tablespoons sesame oil
2 (14 ounce) cans low-sodium beef broth
2 (14 ounce) cans low-sodium chicken stock
5 tablespoons fish sauce
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1 tablespoon anise seed
1 teaspoon allspice
1 tablespoon cardamom
4 tablespoons sugar
1 (16 ounce) package rice noodles
7 green onions, chopped
1/2 head cabbage (thinly sliced or minced)
1 lime, cut into wedges
2 jalapenos, minced
1 bunch bean sprouts
1 bunch cilantro
1 bunch basil
1 bunch mint
sriracha sauce
hoisin sauce

Steps:

  • Soak rice noodles in very, hot tap water.
  • Heat oil in a large, deep skillet on medium hot.
  • Saute garlic, ginger, and red pepper flakes, with the beef until the beef is 85% cooked through. .
  • Add broth, fish sauce, spices and sugar.
  • Bring to a boil, then simmer for 10 minutes.
  • Rinse rice noodles and chop into 4-5 inch pieces.
  • Place noodles in bowls, pour broth and meat over noodles.
  • Add any or all garnish desired.
  • Personal Note: I like mine with super spicy so I add tons of jalapeno and siracha sauce, along with all the veggies and herbs. You can also do this with pork, fish, shrimp, or chicken, or use veggie stock and tofu if you want to keep it vegetarian.

FAUX CHICKEN AND SHRIMP PHO



Faux Chicken and Shrimp Pho image

This is my quick version of chicken pho, which is a fragrant, hearty Vietnamese inspired soup that can be eaten any time of the year. The broth is made fragrant with spices, ginger, garlic and veggies, which you can choose to keep, or toss. The spices/ginger/garlic can be contained in cheesecloth, or a tea infuser. This can be made low carb by omitting the noodles.

Provided by MNLisaB

Categories     Clear Soup

Time 1h

Yield 6 serving(s)

Number Of Ingredients 16

10 cups chicken broth
1 onion, thinly sliced
1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
2 tablespoons nam pla (fish sauce)
3 cloves garlic, halved
2 star anise
10 whole cloves
1 large boneless chicken breast, trimmed
8 ounces fresh bean sprouts
12 baby carrots, sliced in thirds
8 ounces cellophane noodles or 8 ounces bean thread noodles, pre cut
3 green onions, sliced
1/2 lb shrimp, cleaned and shelled
lime wedge
1/2 cup cilantro leaf
1/2 cup fresh mint leaves

Steps:

  • Bring large pot of water to boil, then remove from heat.
  • Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl.
  • Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer.
  • In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken.
  • Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through.
  • Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot.
  • Remove the cheesecloth or tea infuser, discard ingredients inside.
  • Add bean sprouts and shrimp and simmer for about 5 more minutes.
  • Ladle the soup into the large serving bowl with the noodles.
  • Add the green onions, cilantro and mint leaves to the serving bowl.
  • Serve with fresh lime wedges.

Nutrition Facts : Calories 316.4, Fat 5.9, SaturatedFat 1.6, Cholesterol 63.1, Sodium 1979, Carbohydrate 44.9, Fiber 3.5, Sugar 5.1, Protein 20.9

FAUX PHO



Faux Pho image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Quick & Easy     Low Cal     Dinner     Winter     Healthy     Simmer     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2–4 servings

Number Of Ingredients 13

1 teaspoon vegetable oil
1/2 small onion
4 garlic cloves, crushed
1 3x1" piece peeled ginger
2 1/2 cups low-salt beef broth
1 whole star anise
1 3"-4" cinnamon stick
4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
1 scallion, thinly sliced
Kosher salt
2 packages instant ramen (preferably not fried; noodles only)
1 1/4-1/2-pound piece beef eye round, sliced crosswise 1/8" thick
Bean sprouts, basil leaves, and thinly sliced serrano chiles

Steps:

  • Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt.
  • Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls.
  • Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
  • Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.

QUICK FAUX PHO



Quick Faux Pho image

Not quite the same, but still good. I usually use the chicken/turkey alternatives as we don't eat red meat in our house. I don't remember where I got this, some magazine I think...

Provided by TattooedMamaof2

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 (14 1/2 ounce) cans beef broth
6 ounces rice noodles
5 ounces Baby Spinach
1 cup fresh basil leaf
8 ounces pastrami, torn in strips (16 thin slices)
1/4 cup green onion, chopped
2 teaspoons chili oil
1 lime, quartered

Steps:

  • Put broth in a large pot. Cover and bring to a boil over medium-high heat.
  • NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
  • Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
  • Stir in the spinach and basil for the last minute of cooking time.
  • Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.
  • Serve with lime.

Nutrition Facts : Calories 329.2, Fat 7.9, SaturatedFat 1.6, Cholesterol 42.2, Sodium 3788.7, Carbohydrate 39.4, Fiber 2.5, Sugar 0.6, Protein 26

CHICKEN PHO SOUP (FAUX)



CHICKEN PHO SOUP (FAUX) image

Categories     Soup/Stew     Chicken

Number Of Ingredients 16

10 cups chicken broth
1 onion, thinly sliced
1 1/4 ounces fresh ginger, 4 1/2 inch thick slices
2 tablespoons nam pla (fish sauce)
3 cloves garlic, halved
2 star anise
10 whole cloves
1 large boneless chicken breast, trimmed
8 ounces fresh bean sprouts
12 baby carrots, sliced in thirds
8 ounces cellophane noodles or bean thread noodles, pre cut
3 green onions, sliced
1/2 lb shrimp, cleaned and shelled
lime wedges
1/2 cup cilantro leaves
1/2 cup fresh mint leaves

Steps:

  • Bring large pot of water to boil, then remove from heat. Add noodles to the pot; let stand until tender, about 15 minutes, then drain and set aside in a large serving bowl. Combine chicken broth, onion slices, fish sauce, sliced baby carrots and chicken in a soup pot; bring to a simmer. In a cheesecloth or tea infuser, add the whole cloves, sliced ginger, garlic, star anise and place in the soup pot with the chicken. Simmer the chicken, vegetables and spice mixture for about 30 minutes, until chicken is tender and cooked through. Remove chicken and cool it until you can cut into cubes; place back into the simmering soup pot. Remove the cheesecloth or tea infuser, discard ingredients inside. Add bean sprouts and shrimp and simmer for about 5 more minutes. Ladle the soup into the large serving bowl with the noodles. Add the green onions, cilantro and mint leaves to the serving bowl. Serve with fresh lime wedges.

FAUX PHO



Faux Pho image

This "ramen hack" dresses up the packaged ramen with some fresh ingredients and flavors to mimic the Vietnamese soup, pho. This will work with any packet of ramen 3-4 ounces in weight. Adapted from a recipe at Serious Eats. http://bit.ly/ihWYsk

Provided by DrGaellon

Categories     Meat

Time 10m

Yield 1 serving(s)

Number Of Ingredients 8

1 (3 -4 ounce) package beef-flavored ramen noodles
1 lime, juice of
1 tablespoon sugar
2 teaspoons fish sauce (nam pla)
1 pinch red pepper flakes
1 -2 ounce flank steak, sliced thin
2 tablespoons bean sprouts
2 teaspoons chopped mixed herbs (basil, cilantro, mint, etc)

Steps:

  • Cook the ramen according to package directions, using only half the seasoning packet. Add lime juice, sugar, fish sauce and red pepper flakes.
  • When noodles are fully cooked, add steak and immediately turn off heat. Transfer to a serving bowl (the residual heat will cook the steak) and add bean sprouts and herbs.

Nutrition Facts : Calories 486.9, Fat 15.8, SaturatedFat 7.4, Cholesterol 19.3, Sodium 2690, Carbohydrate 71.7, Fiber 2.5, Sugar 15.7, Protein 16.2

FAUX PHO CHICKEN TACOS



Faux Pho Chicken Tacos image

This fresh and flavorful chicken taco is inspired by pho - a popular Vietnamese soup. The 'faux pho' toppings -Thai basil, fresh chiles and crunchy ramen noodles - are the key to these awesome tacos. Pair with a Thai Basil MOJITarita.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 15

2 medium green onions, chopped
1/4 cup soy sauce
1 teaspoon sambal oelek chili garlic sauce
1 teaspoon Sriracha sauce
1 tablespoon packed brown sugar
2 tablespoons fresh lime juice
1 lb boneless skinless chicken thighs, cut into strips
1/3 cup mayonnaise
1 1/2 teaspoons Sriracha sauce
1 teaspoon fresh lime juice
1/2 package (3 oz) ramen noodle soup mix (any flavor)
8 Old El Paso™ flour tortillas for soft tacos and fajitas (6 inch), heated as directed on package
2 medium jalapeño chiles, seeded, cut into thin strips
3/4 cup fresh Thai basil leaves
1 lime, cut into wedges

Steps:

  • In 1-gallon resealable food-storage plastic bag, mix chicken and marinade ingredients. Seal bag. Refrigerate 30 minutes.
  • Heat 12-inch nonstick skillet over medium-high heat. Drain chicken; discard marinade. Place chicken in skillet. Cook 6 to 8 minutes or until browned on both sides and chicken is no longer pink in center.
  • Meanwhile, in small bowl, mix Sriracha mayonnaise ingredients. In another small bowl, break apart ramen noodles. (Reserve seasoning packing for another use.)
  • Spoon chicken on each tortilla. Top with Sriracha mayonnaise, jalapeño strips, basil leaves and crushed ramen. Serve with lime wedges.

Nutrition Facts : Calories 280, Carbohydrate 23 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving (taco only), Sodium 470 mg, Sugar 1 g, TransFat 1 g

FAUX PHO



FAUX PHO image

Number Of Ingredients 13

1 teaspoon vegetable oil
1/2 small onion
4 garlic cloves, crushed
1 3x1" piece peeled ginger
2 1/2 cups low-salt beef broth
1 whole star anise
1 3"-4" cinnamon stick
4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake), thinly sliced or torn
1 scallion, thinly sliced
Kosher salt
2 packages instant ramen (preferably not fried; noodles only)
1 1/4-1/2-pound piece beef eye round, sliced crosswise 1/8" thick
Bean sprouts, basil leaves, and thinly sliced serrano chiles

Steps:

  • Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallion. Season with salt. Meanwhile, boil ramen until tender but still firm to bite. Drain; divide among bowls. Add beef slices to soup; simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls. Discard ginger, garlic, star anise, and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil, and sliced chiles.

Related Topics