Fast Pho

Recipe might seem kind of hard still but it's basically only 30 minutes of boiling all in one pot while you prepare garnish platter. Might seem kind of expensive but it is lot of meat and so it can make multiple meals. Snacks and lunches etc. also. As long as you understand the function of each ingredient almost anything is optional in some way. Don't need beef broth if you have broth from other cooking, or if you have broth cubes or concentrate. The better quality of meat you have the less you'll need the cheap spam to add meatiness to it. This is the fast part because original recipe called for bags of bones and spices being boiled for 14 hours lol Real Pho uses every kind of meat. Fish, chicken, tongue and tripe in different combinations so feel free to use what meat you want. Chinese 5 spice is worth having on hand and cooking with but if you don't have it then you can just add the spices yourself to taste willy nilly, nutmeg, clove, cinnamon, fennel, anice. Fish sauce is also optional but it does add more flavor, smell and healthy oil. So oyster sauce and sesame oil are good replacements also. Can use splenda instead of sugar. Can choose your own veges. Usually they are small and diced because it's broth. But since this isn't the super traditional version put some broccoli in the boiling water if you want. I like the rice noodles but if for some reason you can find them or eat them, udon, low mein or rice works. I also never use mint or bean sprouts so how you set up your garnish is also completely up to you. You could even add bok choy to it if you wanted etc. I really really like the limes and slices of pink ginger but often dont have jalepeno. The sauces are optional also. I use alot of hoisin and siracha for the boys but even barbecue can be good. Can add sprinkables like sesame seeds.


Ingredients
large onion long thin slices
lots of ginger power to taste
1 container beef broth
1 spam
2 pound meat, stew meat, fajita, or philly, meatballs etc.
Chinese 5 spice 1 ts
1 teaspoon coriander seeds
3 tb  fish sauce, plus more to taste
2 tablespoons sugar
1 tb salt
mushrooms
shredded carrot

To Serve:
6 to 8 servings pho noodles
2 to 3 cups mixed herbs (cilantro, basil, and mint,)
2 to 3 cups trimmed bean sprouts
jalapenos
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha
Slices of pink ginger
Soy sauce


 Add vegetables, spices, fish sauce, sugar, and 1 tablespoon salt.

Bring to a boil over high heat, reduce to a bare simmer, and cook, for half hour. Keep water topped off

Determine how fast the meat you are using will cook in boiling water. Take a couple minutes off the time and then put it in that amount of time before 30 minutes is over. So that when 30 minutes is over the meat is slightly undone because it keeps cooking in the broth.

Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned.

Prepare pho noodles according to package directions. To serve, place re-hydrated noodles in individual noodle bowls. Pour hot broth over noodles. Serve immediately, allowing guests to top with herbs, aromatics, lime, and sauce as they wish.