There’s nothing more comforting than a bowl of pho. The combination of slippery flat rice noodles, aromatic broth, crunchy bean sprouts, fresh herbs, lime juice and paper thin beef slices are a match made in culinary heaven!
Having said that, the authentic way of making rich and flavourful broth requires time and effort which some of us may not have the luxury to do so.
So welcome to Fuss Free Cooking – a home to many cheat’s recipes ha!
Before I proceed further, I should warn you that this is by no means an authentic beef pho. In fact, the base flavour of the broth hails from Thailand i.e. Thai green curry paste!
Yes, my friends, this is my shortcut to the popular Vietnamese dish!
I can guarantee you that it is no less delicious and satisfying. My beloved and I feel a little strange about having raw beef slices as a topping for our noodles. So I grilled the steak marinated in Thai green curry paste first. As for the broth and noodles, I cooked them all in one pot. Yes, there’s no need to blanch noodles on a separate pot. Hooray for one less pot to wash!!
Asian Beef & Noodle Soup with 5-Ingredients Beef Broth
200g beef fillets
1 Tbsp Thai green curry paste
1 Tbsp cooking oil
5-Ingredients Beef Broth:
3 French shallots, thinly sliced
1-inched thick ginger, sliced
3 cloves of garlic, finely chopped
4 tbsps Thai Green Curry Paste
2 litres low-sodium beef broth
2 cups water
270g Hakubaku organic dried ramen
Fish sauce to taste
Fresh coriander leaves
1 lime, cut into 6 wedges
Fresh red chillies
On a plate, mix 1 Tbsp Thai green curry paste with 1 Tbsp cooking oil. Coat the steaks with curry paste and marinate for 20 minutes if time permits. Grill the marinated steaks on a hot griddle pan on both sides and cook to your preferred doneness. Transfer to an aluminum foil and keep warm.
In a 3.5 litres pot, add a teaspoon of cooking oil. When the oil is hot, add shallots and ginger and saute over low heat until aromatic. Add garlic and saute further until the garlic is aromatic.
Add 4 Tbsps of Thai green curry paste and saute for a couple of seconds.
Add beef broth and 2 cups of water. Cook the broth until bubbling. (While waiting for the broth to bubble, I suggest that you start thinly slice the beef.)
Add the dried ramen to the beef broth. About 2 minutes before the recommended cooking time, check the broth for taste. Season with fish sauce to taste.
When the noodles are cooked, scoop out the noodles to 4 individual bowls, add garnishes such as bean sprouts, coriander, chillies as well as the sliced beef.
Ladle the broth over noodles and serve immediately with the lime wedges. Enjoy!
If you are not serving the noodle soup immediately, remove the noodles from the broth and set them aside on a bowl covered with a cling wrap. This is to prevent the noodles from getting soggy. When you are ready to eat, reheat the broth. When it is boiling rigorously, add the noodles back to the broth to reheat.