Last Updated on 04/15/2021 by Inside Tailgating
One of my favorite dishes is the Vietnamese soup, Pho. It is no longer a niche meal. And it would taste so good at a cold weather tailgating party.
Phở or pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat, primarily served with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Southern Vietnamese eat it for breakfast and occasionally lunch, whereas those from northern Vietnam consume it at any time of day.
Here is a simple, faux version that could be done easily at your tailgating party.
- 1 teaspoon vegetable oil
- 1/2 small onion
- 4 garlic cloves, crushed
- 1 3×1′ 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
- thinly sliced serrano chiles
- 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.
- 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.
Recipe by The Bon Appétit Test Kitchen