Decided some Asian soup would be good on a cold Winter night so made a fusion pho. Funny since Vietnam’s not really a cold place. Rather than boil beef bones all day I make a shortcut pho broth from supermarket beef broth that’s quick, easy, and tasty. I call it fusion because it includes some Chinese ingredients, Penzey’s five spice powder, oyster sauce, and hoisin.
- 32 oz. carton of beef broth
- 1 small onion
- 2 tablespoons diced ginger
- 4 tablespoons vegetable oil
- 1 small head of cabbage
- juice from 1/2 lime
- Fish sauce
- Hoisin sauce or brown sugar
- Five Spice Powder
- Oyster sauce
- 3 large of 5 medium sized mushrooms
- 2 green onions sliced
- 1/2 pound rare steak
Here’s how I make it:
- Pour a 32 oz. container of beef broth into a soup pot and warm to a simmer.
- Dice a small onion and wrap the pieces in foil along with a tablespoon of ginger. Put the foil package in a preheated 350 degree oven for 10 minutes
- Cut up a small head of cabbage and sauté in 3 tablespoons of oil in a frying pan for 5 minutes. Remove from pan and set aside
- Put the baked onion and ginger from the foil packet into the soup pot. Turn the heat up to boil the broth for a few seconds then back down to a simmer. Let simmer for 10 minutes.
- Add the juice from half a lime, several squirts of fish sauce, two shakes of the five spice powder, and a couple of squirts of hoisin. If you don’t have hoisin, use a tablespoon of brown sugar.
- Cut up three large or five medium size mushrooms and sauté in the frying pan in an additional tablespoon of vegetable oil. When mushrooms soften, add a couple of glops (the scientific term for a tablespoon) of oyster sauce and stir until all the mushrooms are coated.
- Remove the onion and ginger pieces from the broth with a strainer and discard
- Divide the cabbage and mushrooms evenly in the bowls and ladle the broth over them.
- Add the steak and green onion pieces to the bowls and serve immediately with Siracha and hoisin sauce. Accompany with a glass of beer.