I do like to have the Vietnamese beef noodles soup (Pho) sometimes. However my theory is.. if I am going to have the proper ones I will go to a Vietnamese restaurant and pay for a proper one. Just to satisfy the crave? I will just make an easy one at home and that’s good to go for tonight’s dinner.
Note: THIS IS NOT AN AUTHENTIC METHOD FOR PHO, it’s just a quick fix for dinner.
I always have some Pho soup base stock cubes ready at home. So far this is the brand that I liked the most. It’s just a dollar and it comes with 4 cubes
Apart from this you will need:
Onion: I like to use white onion or red onion. White onion gives the sweetness, and red onion gives more flavors. Really up to you. If you have the regular yellow ones in your pantry, go for it.
Sliced beef: I like to use the thinly sliced beef for hot pot you can get from Asian grocery store. They usually comes in a 300g pack for around $5, enough for 2 adults and a kid.
Noodles: Rice noodles, rice vermicelli, white noodles.. anything. I myself like thick vermicelli, my husband likes thick white noodles, it’s all your choice.
Serves 2 adults 1 kid
400g Fresh Rice Noodles
300g Thinly Sliced Beef
2-3 Tbsp Fish Sauce
2 Pho Beef Soup Stock Cubes
Half Onion – thinly sliced
1 stalk Coriander – chopped
2 Tbsp Soy sauce
1 tsp Sugar
1 tsp Cooking wine
A handful of Bean sprout (optional)
some chopped Spring onions
- Thaw the beef. Marinate with 2 Tbsp soy sauce, 1 tsp sugar, 1 tsp cooking wine, 1 Tbsp of water and maybe a few drops of sesame oil. Set aside.
- Bring 1.5 L of water to boil. Add the stock cubes, fish sauce and cook the stock until the cubes are fully dissolved. Add part of the sliced onion and part of the chopped coriander.
- Put the rice noodles in a strainer and dip into the stock for less than 1 minute and loosen it with chopsticks. Bring the noodles out and place in serving noodles bowl.
- Cook the beef in the stock for 2-3 mins, use a strainer to bring the beef out and place on top of the noodles.
- If you are adding bean sprout, you can either cook them a little bit in the stock, or if you prefer crunchiness add them in the final step.
- Sprinkle the rest of the onion, spring onion and coriander. Top up with the soup.
- Serve immediately.
P.S. You can serve with lemon, Hoi Sin Sauce or Chilli if you like. Just like how you have it in a restaurant you know 🙂
One day I was craving for chowder soup so bad but I realized its gonna be a wait till I don’t know when to have one out in a restaurant, so I decided to make my own one at home.
Surprisingly I can get all the ingredients I need from my online Coles grocery shopping, I only have to buy some Seafood Marinara Mix for $3.00 (250g), and the rest of the ingredients can be easily found in my fridge from the left over regular groceries. The total cost of making a pot for 4 serves will be maximum of $7.00 I’d say. Money saved, crave satisfied!
My husband was so impressed with the chowder I made, so the second time I added puff pastry to make a baked soup and did surprised him. It was a real indulgence at home having some steak and a baked soup at home during the weekend, we all deserve it after a busy week! He loves some garlic bread to go with cream based soup so I just made a quick and easy one, so quick that it only took me 3 mins to make the spread and 5 mins to bake them.
250g Seafood Marinara Mix
40g Celery – finely diced
1 medium size Potato – finely diced
1 Onion – diced
1 Small size Carrot – finely diced
3 Tbsp Creamed Corn
1 Tbsp Corn Kernels (fresh/frozen/canned)
3-4 Button Mushroom – finely diced
300ml Thicken Cream
1-2 Tbsp Flour
1 Tbsp Butter
1 Litre Chicken Stock
1 tsp Coriander
1 tsp Parsley
1 tsp Garlic – minced
Salt & Pepper
- In a soup pot, add the diced potato, celery, carrot, corn kernels and onion with the chicken stock and boil for 10 mins, and turn to medium heat to cook for another 10 mins or until all the diced ingredients till really soft.
- Add the creamed corn and mushrooms. Add butter and garlic into the soup.
- Mix the flour and milk in a bowl until the flour is fully dissolved.
- Add thicken cream to the pot, also pour in the flour-milk mix and stir well. Let boil. The soup should be thicken a bit more because of the starch. If it’s still too watery and a little extra milk with 1 tsp of flour to do the same, until it reaches your desire consistency.
- Once boiled, add the Marinara Mix and cook until the seafood is tender.
- Slightly boil the soup for another 5 mins. Add chopped parsley, coriander and some salt and pepper to taste.
- Once it reaches the consistency you want, season with pepper & salt and remove from heat.
- Its ready to serve!
If you would like to have it baked with puff pastry, you will need:
Frozen puff pastry
1 beaten egg
- Leave the frozen puff pastry in room temperature for it to thaw a little bit.
- Preheat oven 150 degrees.
- Trim the size of the sheet of puff pastry
- Brush the beaten egg around outside of the bowl. Then fill in soup until ¾ full.
- Cover the bowl with the trimmed sheet puff pastry then brush some eggs on top of the pastry.
- In a baking tray, place the bowls at least 1 inch apart to make sure heat will goes evenly inside the oven.
- Gloss the top of the puff pastry with egg wash, then pop into the oven and bake for 15 mins.
- All done!
Now its the GARLIC BREAD
Few pieces of any kind of bread, toasts. White, wholemeal, doesn’t matter.
For the Garlic Butter:
1 tsp Spring onion
1 tsp Coriander- chopped
1 tsp crushed Garlic
1 Tbsp Spreadable Butter
- In a small bowl, mix up all the ingredients to make the Garlic Butter
- Spread the garlic butter even on each piece of bread
- Grill or bake for roughly 5 mins or until crunch at 180℃