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!!