How to Make Quick Beef Pho with Jet Tila | Ready, Jet, Cook
How to Make Quick Beef Pho with Jet Tila | Ready, Jet, Cook
Traditional pho can take DAYS to make from scratch, but Jet’s version is ready in only hours (and totallllly doesn’t skimp on any flavor!).
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Get the recipe: https://www.foodnetwork.com/recipes/quick-beef-pho-7112948
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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Pho and Tom yum are my go to soups when I’m even THINKING like I am about to get sick. Extra spicy and bye bye cold. I’m going to have to try this method for sure.❤️
i rather eat instant noodle pho then this
great host
Omg this not even pho. I’m Vietnamese and this will not taste good. Sorry.
Pho is vegetarian because of their beliefs idiot
"A little bit of sugar…" dumps in a small bowl. For one serving!
Very similar to mine, i just use store bought chicken broth and cook my short ribs in with the broth for the hour with everything else you put into yours.
Take this down
If your using good ingredients you don’t need sugar
Chao long
Que el señor te perdone …. eso se mira delicioso y yo con esta hambre
… lo intentaré muchas gracias …
None will beat real broth
His head is so big
When he says pho:
Me: CK
Yeah put beef in there..go to school
Nice aquanaut
I luv Asian markets..cheap n new cool foods
Your a master.
Looks awesome…need to try this soon
you don’t toast the spices?
Would love to see the 2-day process. My husband and I love Pho
I flippin LOVE Pho
I don’t think Pho can cook with fish sauce. The smell of fish sauce will destroy the smell of Pho. I am the owner of the pho restaurant. I’ve never added the fish sauce in my recipe.
Great video everything does not have to be the long-drawn-out recipes that take days to make you did a great job short order recipe
No thanks raw beef will lead to colon cancer
Food network should do more cooking videos like this
I seen this dude some
we’re on youtube i forgot though
Sloppy pho, pho needs to have brisket and meatballs
Quick scam
Fhuckkk ramen honestly , pho alll the way !!!!!!!!!
Subbed for Jet Tila
This fast pho has given me the idea to make broth with oxtails in my pressure cooker. I wouldnt leave the sachet in very long though. Just using beef base wont give you the the mouth feel of real pho broth, you need marrow and ligaments Also roasting the veggies is mandatory in my opinion. Making it more authentic wouldnt take any more time
Whitest asian guy ever
lol he totally called me out for having fish sauce in my fridge for too long!
Awesome job!
MAKING THIS TOMORROW..BETTER TASTE LIKE PHO.. OR I WILL PHO KING BREAK YO PHO KING FACE.
Loved you video on Pho but do you have a recipe like hot and sour soup ?
A pressure cooker will also get you closer to that "2 day broth". Restaurants normally do 8 hour. I do 3+ hours
Thank you!!! I WILL be trying this very soon
That’s ramen not pho…dumb dumb
Amazing!
He missed one of the best ways to add extra flavor to the broth. You need to scorch the onion and the ginger. You also need to toast the Star Anise, Cloves and ginger in a dry, hot saute pan. These simple steps are well worth it and you won’t be disappointed.
I love this concept! Asian food seems to be harder for some westerners. And I love how this condenses it. Thank you
This is like instant pho. Good pho takes hours
Turns out I’ve been saying the word ‘pho’ wrong my entire life…