Easy Homemade PHO
This is one of my favorite easy weeknight meals. Not only is this dish so easy to make, its going to help warm you up on those long winter nights. We love Pho so much; we make this dish at least once a week during the winter. What is great about this recipe is that once you have your base, you can really add anything you want to it. You can change out the protein, add in extra veggies, and change the spice level. On a busy weeknight, this recipe is a lifesaver. This is not a traditional Pho recipe; it is an everyday modified version. If I had the time I would cook my stock all day and really hone in on all these spices and flavors... but ya girl's got three kids and a job! This is my "need dinner fast but still want it to be delish" go to.
1 tablespoon oil (I use avocado oil)
1/2 Yellow Onion chopped
1 clove garlic minced
5-6 small bell peppers
2 1/2 32oz containers Chicken Stock
1/2 package Rice Noodles or 13oz
1 teaspoon Fish Oil
1/4 cup Soy Sauce
1 tablespoon Sriracha (when I make this for my kids I dish them up first then add this in so its not spicy for them)
3-6 Eggs (this the protein I like to use in my soup. You can add whatever you want to it!!)
2 tablespoons chopped Cilantro
1 Lime cut into Wedges
1 bag Mung Bean Sprouts
4 Green Onion chopped
I start by adding my oil to a large cast-iron pot and adding the onion to cook over medium heat until translucent.
I then add in the peppers and garlic and continue to cook them down until tender. (At this point, you are free to add whatever veg you like or have on hand. I sometimes add sliced mushrooms, frozen peas, or corn.)
Next, I add the chicken stock, fish sauce, and soy sauce and bring to a boil.
Once your broth is boiling, add in the noodles, and let them cook for a few minutes before adding eggs. The kids and I usually eat one egg in our soup, and my husband has two. I crack the egg and add it raw to the soup to poach in the broth. I poach our eggs for 3-4 minutes; we like our eggs poached soft if you prefer harder, cook them for a few additional minutes.
*What I have learned over time; this next part becomes time-sensitive if you don’t want to overcook your egg. While waiting for my broth comes to a boil, I prep my green onion, cilantro, and lime. Plate the ingredients in a bowl so once your egg is done, it can come right out of the soup and served.
In a large ramen or pasta bowl add a handful of the sprouts in the middle of the bowl. Around the edge of the sprouts add a small handful of cilantro and greens onions (maybe a few teaspoons of each). Then take a lime wedge and squeeze it over the top of your sprouts and place the lime wedge inside your soup bowl.
With a slotted spoon, pull out the poached egg and add each on top of the bed of sprouts. If you are trying to keep it less spicy for little or sensitive mouths, dish up your noodles and broth now. If not, add in your sriracha.
Add the broth and noodles over the sprouts and poached egg and serve.
I know it sounds like a lot of steps, but once you make it a few times, it becomes second nature. I promise… its easy pezy!!! This is also known as a late night/hangover snack around Chateau VanStone. Both seem to be very common these days!
Cheers Babes
XOXO
