Quick Beef Pho Recipe with Quoc Viet Foods' Pho Soup Base
@Beachmaster: Testing it and giving it 3 hours to see if you have ill effects? You are serious about pho my friend. Also, why throw away something you spent 3 hours making, right? Of course we've all left foods in the fridge longer than we intended to, but the nice thing about pho broths is (within reasonable time of course,) boiling it up will help kill much bacteria that started growing, and you're good to go 😀
I just used the Quoc Viet pho soup base from Costco. I added 1 of the spice pouches and half the soup base to a big boiling pot of water with 1 lb beef shank w/ bone, 1 onion (cut in half), charred ginger strips and a handful of extra anise stars. Turned out terrific and the amount was enough for 4 medium size bowls. I had the butcher slice up my rare beef just the way I like it. I added the accompaniments: bean sprouts, basil, lots of lime, cilantro, green onions, sriracha, a little splash of fish sauce and a serrano chili for me. Took me 1.5 hours. Loved it!!
@Dominique: Congrats on making pho on your own. With the exception of the shank with bone, which I don't think did much for you in the amount of time you cooked, you can see how easy it is to start making your own pho. You may try without the bone next time, and your broth should be just as good, while the broth itself should be much clearer as well. Just my 2 cents.
I just finished cooking your recipe using the Quoc Viet Soup Base. My soup came out to be a little on the oily side. Any idea why? Thank you in advance for the help!
I'm thinking I need to blanch it more than once? I know when my mom cooks her Filipino beef soup dishes she blanches the meat 3 times.
@Justin: The QV soup base does have oil in it out of the can/package. Whatever you use for beef (flank, brocket, etc.) will create additional fat in the broth. The layer of oil on top of the broth actually serves to preserve your broth; it prevents air from reacting with the broth and make it go bad faster. If you don't like much fat in your pho, then you would just not ladle the fat into your bowl when serving; just leave it in the pot with the rest. I'd recommend leaving the layer of fat there and not throw it out.
I'm not sure what you mean by blanching more than once. Do you mean blanching the pho noodle? Pho noodle should be blanched only once just before serving in the bowl. If you meant blanching the raw meat, then you shouldn't have to do that. The thinly sliced eye round should cook plenty fast when boiling broth is poured over it. Hope this helps.
Thanks so much for the speedy reply. We left it in the fridge over night and some fat formed on top of the soup. We removed the layer of fat and the soup is no longer overly oily. It is perfect now. Thank you so much for the recipe!
How much of the powder do I use for one spice pack? I'm so confused.