Scaling New Heights
Join Date: Jun 2006
Location: Portland, Oregon, USA.
Backpack Pho recipe
Amazingly easy to make. The key is to pre-cut and prep your goodies before you go. And of course, you can't bring 6 pounds of beef bones to make your stock, I guess.
For 2 servings.
4 tablespoons (at least) of Quoc brand Pho stock. I always bring too much and adjust to taste. I have found Quoc to be by far the most authentic tasting instant stock.
2/3 fill a pot with water. (no exact measurement, you know how much two of you will eat)
Add Quoc stock mix and adjust for taste. Keep hot, but don't boil.
1/2 cup of pre-cooked small chunks of pot roast, chuck, etc (even better if it was pre-cooked in Pho base beforehand. Bring it up frozen, it will thaw out en route and keep the rest of your goodies cold.
4 beef or chicken balls (from Vietnamese market) Bring these up frozen, too
2/3 cup of sliced yellow or white onion.
Add Pho rice noodles to the moderately simmering (not boiling) pot. They don't expand much, so add as much or as little as you want, but don't overload the pot too much, there are more goodies coming.............Cook for 5 minutes or so and test to see if they are ready.
You are now pretty well set. Either move the noodles to individual, large bowls (or both eat from the one pot) and pour the pho stock over the cooked noodles and now add on top:
2 thin sliced flank (Optional: raw and brought up frozen)
Juice from 1/2 lime
Sliced green onion
one sliced jalapeno
fresh basil and/or cilantro
fried garlic (optional)
raw shrimp or squid (optional)
It's so good, rain or shine, sunny or nasty out. With a little practice or beginner's luck, your Pho will taste almost as good as from a decent pho restaurant. Easy to cook, easy cleanup. Just remember to save yourself the bother and pre-cut as much as you can beforehand. You can sub beef out for chicken, pork, seafood or veggie. Quoc makes a stock base for all of this.