Fee Fi PHO Fump, I just made my first ever Pho dish!
Yes, I may have had a little help from my dear friend Mark Bittman. Just kidding. He’s a famous cookbook author but I feel like we’d make great friends if we ever met. He likes food. I like food. We’d totally hit it off!
Any who. I’ve never had Pho before, yet alone made it. Well unless you count within the last 48 hours of me making this and eating it. Before that, I was a Pho virgin. I had heard of it, but honestly was a little intimidated by the idea of chopsticks and a bunch of unfamiliar ingredients. But man was I wrong.
Since we’re getting ready to move (more to come on this in the fall), we’ve been trying to get creative with our meals to eat up all the random stuff in the pantry and be strategic with what we buy so we don’t have to throw a bunch of food away. We’ve also been on the go a lot lately so have found Peapod to be a life saver. For example, the other week while on a work trip my flight got delayed and I wasn’t going to make it home in town to go to the grocery store. So I ordered my groceries from the airport to be delivered right to my door by the time I got home. Can you say game changer? It’s also nice for when strategically buying groceries. I can plan out my meals and quickly sort by category based on what I need or filter by nutrition/diet as I try to save my indulgent meals for when I go out on the weekends.
Peapod is currently collaborating with renowned food taste-maker, Mark Bittman, in celebration of his cookbook “Dinner for Everyone” with easy, quick to prepare meal kits including this Fast Pho with Tea Broth. They prep everything for you so you don’t have to worry about knowing how to cook with certain ingredients you’re not familiar with. You just sit back, let it boil and focus on conquering the chopsticks.
Fast Pho with Tea Broth
Ingredients
- 2 tablespoons vegetable oil salt and pepper to taste
- 1 pound boneless sirloin steak
- 1 tablespoon Chinese ve-spice powder
- 10 cups water
- 3 black tea bags
- 1 ounce piece fresh ginger, sliced
- 1â„3 cup sh sauce
- 10 ounces dried rice vermicelli noodles
- 1 sweet onion, sliced
- 2 cups fresh herb sprigs—Thai basil, cilantro, mint
- 2 cups bean sprouts
- 2 Fresno chiles, sliced
- 1 fresh lime, quartered
- 1â„4 cup sliced green onions
Instructions
- Put the oil in a large pot over medium-high heat. When it’s hot, add the steak, sprinkle with salt and pepper, and cook, turning as necessary, until well browned on all sides but still rare in the middle, 5 to 8 minutes total. Transfer the steak to a plate to rest.
- In the same pot, over very low heat, add the Chinese ve-spice powder and cook until fragrant, about 30 seconds. Add 10 cups of water and bring to a boil, scraping up any browned bits from the bottom. When the mixture boils, add the tea bags and ginger. Turn o the heat and let steep for 5 to 7 minutes. Remove and discard the tea and ginger.
- Add the sh sauce to stock and return to a gentle boil. Add the noodles and cook, stirring occasionally, until almost tender, 2 to 3 minutes. Meanwhile, slice the steak against the grain as thinly as possible. Add the sliced steak, any accumulated juices, and the sliced sweet onion to the stock and turn o the heat.
- Divide the noodles, steak, and broth evenly among 4 bowls and garnish with green onions. Serve with the herbs, bean sprouts, chiles and limes.
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This post was in partnership with Peapod, some items in this post were c/o and some links are affiliated to help create (and give a budget) to my recipe creations!
I’m also intimidated by ingredients like in Pho, but good idea to shop online!
Same! I definitely would not have made it if everything wasn’t conveniently packaged together as I can’t say I know which aisle a lot of these ingredients can be found in haha.