Quick Pho
Easy
"A few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying."
Prep
10m
Cook
15m
| Category: | Main Dish Soup |
| Cuisine Type | Thai |
Ingredients
For
4
Person(s)
Topping
| Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving) |
Recipe
| 1 Medium Onion (peeled, halved through root end) |
| 1/2 teaspoon(s) Red Pepper Flakes |
| 2 Clove(s) Garlic (crushed) |
| 1 teaspoon(s) Fennel Seeds |
| 2 Star Anise Pods |
| 1 Cinnamon Stick |
| 1 Inch Piece of Ginger (Peeled/crushed) |
| 8 cup(s) Chicken Broth (low sodium) |
| 2 tablespoon(s) Oil |
| 1 pound(s) Chicken, Pork or Beef |
| pound(s) Salt & Pepper |
Quick Pho Directions
- Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.
- Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.
- Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.
- Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.
