Homemade easy beef pho on a weeknight?
Its a northern Vietnamese dish, found in and around Hanoi, the countrys capital.
Its ridiculously good and is calledpho ap chao(akapho tai lan) in Vietnamese.
Alison Conklin
Apmeans to lightly touch, she said.
Chaorefers to a wok or skillet.
The broth was ladled into the bowl or served on the side, if the customer desired.
Alison Conklin
It was simple and tasty, she recalled with a wistful smile.
Her description inspired me to name the dishWok-Kissed Pho.
In the bowl, the broth imbues the beef with extra umami goodness.
Alison Conklin
The spice or bulk spice section will have the star anise, cinnamon, and clove.
Swanson is my go-to brand for broth because it offers good beefy or chicken-y flavor and not much else.
Compared to from-scratch broth, this quickie version is a touch cloudy.
Alison Conklin
Make-Ahead Steps
Dont be deterred by the longish recipe.
Then reheat the skillet to stir-fry the beef.
Tweaks for Tinkerers
There are often goodies stuck to the pan after stir-frying the meat.
Alison Conklin
Throw the bean sprouts into the hot pan and briefly stir-fry them to pick up those savory bits.
The recipe here uses a skillet, but if youve got a well-seasoned wok, go for it!
What are you waiting for?
Alison Conklin
Want More Vietnamese Recipes?
First of all check out my books,Vietnamese Food Any DayandThe Pho Cookbook!
Smack the coins with the flat side of a knife to slightly crush, then set aside.
Alison Conklin
Thinly slice the green parts of the green onion to yield 1/4 cup; set aside for garnish.
Add the ginger and green onion sections.
Stir for 30 seconds, until aromatic.
Alison Conklin
Return the pot to the burner, then add the water and salt.
Season the broth with fish sauce and sugar to create a strong savory-sweet note.
Keep the broth warm over medium heat.
If it comes to a boil, lower the heat and cover.
Set the beef by the stove with the garlic, onion, green onion tops, and cilantro.
Have any optional add-ins at the table.
Heat a large nonstick skillet over medium-high heat.
Swirl in the 2 tablespoons oil.
Add the garlic and onion.
Once aromatic, about 30 seconds, push the aromatics to one side of the pan.
Increase the heat to high and add the beef, spreading it out into a single layer.
Let it cook, undisturbed, for about 1 minute.
Divide the beef among the bowls.
Garnish with green onion and cilantro.
Sprinkle on some pepper.
Re-taste the broth, make any adjustments, then bring to a boil and ladle into the bowls.
They should include as many add-ins as they wish!
