It’s hard to argue how simply comforting a nice, warm bowl of pho can be. It’s what I crave on cold winter nights or when I’m feeling tired, sick, or just seeking coziness. This is why I keep a packet of pho seasoning in my pantry, just in case the craving hits.
When I created this recipe, I’d been craving the flavor of pho, but at the time it was way too hot outside for me to feel inclined to make the soup itself. So I had the thought, what if I used the pho seasoning to make a dry rub? Thus, I present my deconstructed (soup-less) pho recipe. Filled with all of the same yummy flavors and textures of traditional pho, but with a modern spin for any time of year.
“Pho was born in Northern Vietnam during the mid-1880s. The dish was heavily influenced by both Chinese and French cooking. Rice noodle and spices were imported from China; the French popularized the eating of red meat. In fact, it is believed that pho is derived from pot au feu, a French soup.”
– i love sticky rice
Deconstructed (Soup-Less) Beef Pho
Ingredients
- 1 lb Boneless Rib Eye
- 2-3 tbsp Pho Seasoning Packet (amount to taste preference)
- 1-2 tbsp Olive Oil
- 2 cloves Garlic (chopped)
- 8 oz Vermicelli Rice Noodles
- 1 tbsp Cornstarch (or arrowroot powder)
- 2 stalks Green Onion
- 2 Thai Bird’s Eye Chili
- Sprouts (for topping)
- Fried Crispy Onions (for topping)
Instructions
- Thinly slice your meat, then add to a bowl and lightly spritz with coconut oil or cooking spray. Then, add pho seasoning to meat, and fold to coat evenly. Set aside.
- Heat a sauté pan over medium heat, and add approx. 1-2 tbsp olive oil or vegetable oil. Add chopped garlic and sauté until fragrant.
- Add meat to pan, and stir gently. Meanwhile, bring a separate pot of water to boil over high heat.
- Add noodles to boiling water and cook for 3-5 minutes before draining and rinsing with cold water.
- Make a slurry using a 1:1 ratio of water and cornstarch (or arrowroot powder). Whisk until smooth.
- Add slurry to pan with your meat and slowly fold and stir until the sauce thickens. Add more pho seasoning if desired.
- Serve meat over noodles and top with green onion, red chilies, sprouts, and crispy fried onions.
Watch my video on how to make this recipe by clicking here.
