It was raining outside and I was already on my way to the grocery store. So that’s when I made the decision to make pho — at home.
Now I’ve read and found numerous recipes on how to make Pho stock at home. And I have to be honest, there’s a lot of ingredients (e.g. Oxtail) that I don’t have readily available. Also, when you think about it, it’s so much cheaper to eat it out then to make it home.
Unless you have pho stock, which I bought at the Asian grocery store. I put about 3-4 cups of water and 2 TBSP of pho stock. Then I added the cooked rice noodles (to cook, boil in water until soft — about 5-10 minutes).
- 2 TBSP very finely sliced white onions
- 1 TBSP Hoisin sauce
- 1 TBSP Sriracha sauce
- Bean sprouts
- Slice jalapenos (fresh is preferred, but what you find in a can/jar works too)
- Cilantro (opt)
- Thinly sliced beef (whatever cut you prefer — to cut it thin, freeze it for 30-45 minutes and then cut)
Delicious! I’m definitely making this whenever I’m too lazy to go out and grab a bowl of Pho!