let's make pho | designlovefest

bri has been asking us to make pho for so long and for some reason i’ve been resisting the idea under the presumption that it’d be difficult and wouldn’t come close to the kind you eat in a restaurant (which i eat a lot of!). but, i’m willing to admit that i was wrong. it was really easy to make, totally delicious and something that i’ll be adding to my recipe collection. we started the base with a recipe that natalie had created as a mix between a detox soup/pho and had written on an orange post-it note and taped inside her notebook and then added somethings from there. the thing i realized is that it’s actually a really versatile recipe, 6 garlic gloves or 8, half or whole lime, the specifics don’t really matter and that makes the cooking process a lot more liberating. also, note that this is our version, we know this is not the traditional way of making it but our take on a classic. – joanie 

let's make pho | designlovefest
let's make pho | designlovefest
let's make pho | designlovefest

what you’ll need:

• 3 stalks of lemongrass (we finely chopped some and also used the stalks, i watched this video to learn how to properly cut it)
• basil
• 12 cups of water
• 1 cinnamon stick
• 3″ of ginger, peeled
• 8 gloves of garlic, roughly chopped
• 4 jalapeno  – thinly sliced
• cilantro
• bok choy
• 1 TBS red miso paste
• 6 limes
• rice noodles
• bean sprouts
• sweet peppers
• 1 lbs flank steak, very thinly cut (paper thin)

let's make pho | designlovefest
let's make pho | designlovefest

• fill a large pot with the 12 cups of water and add the lemongrass, garlic, ginger, a couple of chopped sweet peppers, one jalapeno sliced in half with some of the seeds removed (don’t add this if you don’t want it to be spicy), the miso paste, juice of 1 lime and a large pinch of salt. bring to a boil and then simmer for one hour.

let's make pho | designlovefest

• prepare the rice noodles as directed on the back of the package, rinse in cold water and set aside.
• right before your broth is done, take your large soup bowls (we used these) and place desired amount of rice noodles in the bottom of the bowl and add several pieces of flank steak on top.

let's make pho | designlovefest
let's make pho | designlovefest
let's make pho | designlovefest

• strain the broth and put back on the stove until it’s boiling. remove from the heat and immediately ladle over the noodles and steak so that the hot liquid cooks the steak through. add the bok choy and make sure it’s submerged so that it wilts.  add desired amount of cilantro, basil, jalapeno and bean sprouts. finish with salt, hot sauce and a squeeze of lime. enjoy!

let's make pho | designlovefest
styling by: joanie cusack and ivan solis
photos by: ivan solis


Add your own

    gasping at the thought of making pho without bones in the broth (while also intrigued with the idea that adding the unexpected miso might hit those same notes in an hour of simmering instead of 24-hours simmering for the bone-based broth)


    susan says:

    Love Pho!!!

    I looooooove Pho! One of my favorite comfort foods! This is a different (and easier) way to make it, sounds delicious!

    Melanie says:

    I don’t think I’ve ever had pho soup!! It looks delicious and easy to make! =)

    Erin says:

    OH MAN! I’ve been wanting to make pho so badly at home. Since the boyfriend and I have been sternly told by our doctors that gluten/dairy/etcetcetcetc have been officially removed from our diets, pho has been something we’ve started to rely heavily on as our going out treat. I also thought it would be so complicated, but I think I can make this no problem. Also, I’ve been hunting for good pho bowls for seriously two months (I mean, I haven’t been looking tooooo hard, but still). Thanks for the link to the bowls. This post is the best!

    I love pho, but it’s not something I ever think to make at home. Love this recipe though so now I can!

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