Simplified instant AND to-go version of Vietnamese Beef Pho (noodlesoup). Complete salt-control and fresh ingredients. Best option if you’re craving an awesome noodlesoup, but are too lazy to spend time in the kitchen. Great to take to work for lunch too.
Hello fellow food-lovers! For the past few days I’ve been studying for an important test. You might’ve noticed the lack of recipes/posts and my absence on Facebook. However, I’m proud to say: I passed the test! I have 6 more tests coming up, but I’ll try to keep my blogging as consistent as possible. Anyway, what have you been up to?
Today I’m back with one of the most exciting recipes I’ve shared so far. My dad is probably going to kill me for this recipe, but I’m so happy to share it with you guys! It’s easy, super delicious and you can even take it to go (just like this oatmeal mix)! I’m talking about INSTANT Vietnamese Beef Pho right here! Yes, you read that right, PHO!! Vietnamese noodle soup. Did you know I love love love noodles? Instant ramen, homemade udon, delicious soba stir fry, cheat curry noodle soup… You name it, I’ll eat it. Just like today’s recipe. Make it ahead in a mason jar and you can enjoy hot homemade noodle soup at work. PHO at work! My life is complete!
To make this recipe “to-go”, you’ll need a mason jar or a heatproof tupperware box. You can also use special noodle soup containers if you have those. I saw these super adorable soup containers from Sistema at a local store a while back, which are perfect for this recipe. Don’t buy these containers if you already have too many containers at home though, because any heatproof container should do. The container doesn’t have to be 100% leak-proof either, as you won’t be adding any water until just before eating. So no worries about pho spilling in your bag. If you’re eating this at home: any heatproof bowl will do.
To prepare the jars with instant pho, all you need to do is stuff all the ingredients in your container. If you’re eating this at home, add it in any order to your bowl. However, if you want to take this to go, I recommend to add the sauce and flavorings at the bottom of the jar/container to make sure nothing spills in your bag. Also, add the noodles right after the sauce as the noodles need to be fully submerged in water to soak. If you were to add the noodles last, you’d need to add much more water to submerge the noodles, which will dilute the flavor of your soup strongly. No that yummy.
When you’re ready to eat the noodles, all you need to do is add boiling water to your jar/container/bowl. Let the noodles soak for about 4 minutes or until the noodles are soft. Then, make sure you stir the mixture well to combine all the soup-ingredients at the bottom with the water. After that, all there’s left is to ENJOY. 😉
What noodle soup would you like me to turn in “to-go”?
- 4-8 thin slices of roast beef
- 1 portion dried rice noodles
- 2 Tbsp hoi sin sauce
- 2 star anise
- ½ tsp powdered beef stock
- ¼ tsp ground cinnamon
- ¼ tsp onion powder
- a few dashes of white pepper
- bean sprouts, scallions and cilantro to taste, washed
- 1 wedge of lemon/lime
- boiling water
- In a jar/container, add the hoi sin sauce, powdered beef stock, cinnamon, onion powder, pepper and star anise.*
- Put the dried rice noodles on top.
- Add the rest of the ingredients, close the jar/container and take it to go.
- When you're ready to eat, remove wedge of lemon, add boiling water until noodles are completely submerged and squeeze in lemon juice. Let it soak for 4 minutes to soften the noodles before eating.
- *If you want to eat this at home, add all ingredients at random order to a bowl except for the wedge of lemon. Add water and squeeze in lemon juice. Soak for 4 minutes before eating.