Craving a soul-soothing, flavorful Vietnamese noodle soup? Look no further than this single-serving pho recipe!
Craving that steamy, aromatic bowl of pho but don’t want enough to feed a small army? You’ve struck noodle gold! Get ready to embark on a solo culinary adventure where every detail is finely tuned just for you.
Pho for One: The Noodle Soup with a Soul
This solo bowl of pho will warm your heart and soul. It’s a symphony of aromatic broth, tender slices of beef, and all the slurp-worthy noodles you can handle. Pho is not just food; it’s an experience. Ready to travel to Vietnam from the comfort of your kitchen? Let’s go!
- Cooking Method: Simmering
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cuisine Type: Vietnamese
Ingredients
- 2 cups beef or chicken broth
- 1/4 cup thinly sliced beef sirloin
- 1/2 cup rice noodles
- 1 small onion, thinly sliced
- 1-inch piece of ginger, sliced
- 1 star anise
- 1 cinnamon stick
- 1 clove garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1/2 lime, cut into wedges
- Fresh herbs (cilantro, basil, mint)
- Bean sprouts
- 1 fresh chili, sliced
- Sriracha sauce (optional)
Cooking Instructions
- Bring broth to a gentle simmer in a medium pot.
- Add ginger, star anise, cinnamon stick, and garlic. Simmer for 30 minutes.
- While the broth simmers, prepare rice noodles according to package directions. Drain and set aside.
- Remove star anise, cinnamon stick, and ginger slices from the broth.
- Add fish sauce and soy sauce to the broth, stir well.
- Place beef slices in a bowl. Pour hot broth over the beef to cook it.
- Add noodles, onion slices, and fresh herbs to the bowl.
- Serve with lime wedges, bean sprouts, fresh chili, and a drizzle of Sriracha sauce if desired.
Suggestions
If beef isn’t your jam, swap it out for chicken or tofu. For an extra layer of flavor, char some onion and ginger under the broiler before adding them to the broth. Garnish with fried shallots, a squeeze of hoisin sauce, or even some crispy wonton strips if you’re feeling wild. Pro tip: Pre-slice the beef paper-thin by popping it in the freezer for 10 minutes before cutting. Your taste buds will high-five you!
