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Archive for November 21st, 2022

We had a long late-summer with beautiful sunny days and warm temperatures. Then it stopped. It always surprises me when temperatures drop so quickly, it’s never a slow incremental decrease, it’s a fast dive to freezing! As soon as the boiler goes on, soups get onto my menu plan. I first saw this beauty on my long-time Chicago friend John’s delicious blog and I’ve been making my rendition ever since. It’s definitely one of my favourites. In our house, it has actually taken over from restaurant Phố as restaurant Phố is far too salty and we’re all trying to cut down.

I start the stock in the morning so the aromatics have time to infuse. You can do it in the Instant Pot pressure cooking function but I like to have the warm aromas wafting through the house as the broth infuses. I usually double the batch of stock and freeze it for an even quicker meal.

An aromatic soup, flavoured with fresh herbs from the garden.

Quick Phố

Serves 2 hearty bowls

Ingredients for the stock:

  • 2 g fresh ginger, finely minced with a microplane
  • 2 star anise
  • 1 cinnamon stick
  • 5 whole cloves
  • 250 mL beef broth
  • 250 mL chicken stock
  • 250 mL water
  • salt, to taste

Ingredients for the finished soup:

  • 150 g fettuccini rice noodles
  • 200 g very thinly sliced raw beef
  • fresh cilantro, Thai basil, spring onions for garnish, chopped
  • salt and pepper to taste
  • Hoisin sauce, Sriracha sauce

Directions:

  1. Combine the ingredients for the stock in a stockpot and bring to a boil. Turn the heat down and simmer for 3-4 hours. Alternatively, you may add it to your Instant Pot and pressure cook it for 30 minutes.
  2. About 15 minutes before you are ready to serve, bring a pot of water to a boil and remove it from the heat. Add the rice noodles and allow to soak to soften 10-15 minutes.
  3. Strain the stock to remove the aromatics and return to the pot to keep warm.
  4. Strain the noodles and divide them into two large bowls, top with the thinly sliced beef and ladle the boiling soup over the beef. Garnish with fresh cilantro, Thai basil and spring onions. Serve the hoisin and sriracha sauce at the table to allow each person to garnish their own bowls.

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