How to Make Quick Beef Pho with Jet Tila | Ready Jet Cook With Jet Tila | Food Network

hey guys I'm jet Tila and this is ready jet cook where I take the mystery out of Asian cuisine by showing you how to make some of my favorite dishes from shop to cook but before I get started today you guys need to take a minute and subscribe now I know some of you are rolling your eyes at the idea of quick Orpha but let's do some quick time calculations here two days for a traditional fho versus two hours it's totally worth the trade-off and I'm gonna show you how to make it come on so for the quicker beef pho I'm using a thin sliced steak cut which is usually available at the Asian markets if you can't get it thin like this don't worry take a nice steak cut freeze it for about 40 minutes until it's almost frozen it slice it with a nice sharp knife you're good to go these are the rice stick noodles for pho make sure to bite extra in case you mess up your first batch also when I was a kid stuck in these shelves there were my favorite things to stock and not like those 50-pound rice bags so the last thing we're gonna need for faut is fish sauce it might sound a little weird if you're not used to using it but it's such an important ingredient to Vietnamese and Thai cuisine make sure you're getting the one that's amber in color and nice and clear [Music] so we're back from the market let's start the prep for the quicker beef I'm gonna start with vegetables and then move on to making my stock so I'm gonna need onions kind of two ways I'm gonna take the top the bottom and then I like to peel the onion while it's in half like this I developed this fun dish because everybody likes to eat foie but no one wants to make the two day broth this is a really nice kind of hybrid version where you get the aromatics from all your spices but you're not gonna sit there in roast bones and literally wait two days this far is really the perfect elixir you know when the kids are kind of in from school they're sick the weather's really cold there's nothing more comforting or warming than having a nice bowl of noodles and pho broth I'm cutting the half of the onion paper-thin for the top of the fall broth the idea is that super hot broth is poured over the noodles with the onions on it and these onions kind of melt in but still keep some texture so the other half of the onion I'm gonna use for stock so I'm just gonna rough chop it into large pieces onion I'm just a bag of a cry I'm starting to think about my kids when they're sick this is so sad as you can see with the ginger I've just left the skins on and I'm slicing them into thin pieces to get a lot of surface area for the stock with the scallions I'm just slicing them into thin slices with a little bit of a bias for garnish I'm cutting a lot of garnishes but what's cool about foie is it's kind of like a choose-your-own-adventure dish you leave all the garnishes out and whoever is coming to eat the and it builds their own pho the way they like it these are red Serrano's they're kind of the perfect chili because they're not too hot I just cut a ton of these and leave them on the plates and whoever likes heat can go for it and the last ingredient is gonna be lime I'm just cutting the wedges off the side kind of leaving the middle seed pot alone and you leave these out for whoever wants a nice shot of lime to make the little sour come in come from really really tight the first spice is star anise looks like a little star smells like Christmas and you think about it all these three spices you buy during the holidays for like cider and you never use them again so here's the perfect place to use them so star anise is there cloves close look like little kind of Reedy sticks with a little spice ball right on top and then cinnamon I know you've got a ton of this laying around from the holidays so what I'm gonna do is make a really cool satchel so so check this out in a little plate I've got some cheesecloth in the middle of the cheesecloth I'm gonna lay all the spices in and they're really overwhelming and that's why I'm making a satchel because I can actually put it in the stock and once it's flavor if I could pull it out if I just dumped a ton of spices in the stock it could overwhelm and taste like Christmas beef stock which is not delicious although beef pho is delicious I'm just wrapping it up into a nice clean little package so I like using butcher twine here because I want to be able to tie this off and be able to pull it in and out of the stock these are really delicious but they can go a long way if you leave them in so let's build the pho broth first thing we're gonna start with is beef base I know controversial something you're gonna give me a hard time but I need you to trust me trust me on this I'll get you to delicious this is where you're gonna save two days of cooking right here beef base is exactly as its name implies it gives you that nice beef flavored foundation a really quick note on fish sauce such a fundamental ingredient in Vietnamese food now you know the bottle that's been sitting in your fridge for about a year it's time to get rid of it because it's probably gone opaque and totally dark like soy sauce really fresh fish sauce should be amber and totally translucent in color just like this a little more salt cuz fish sauce is definitely on that seafood side I want to go straight salt to give a clean saltiness to kind of boost up that beef flavor we want to balance those flavors with a little bit of sugar and now the aromatics and the aromatics our ginger and onion I'm gonna let this breath come to a simmer for about 40 minutes and let the onions and garlic marry right into the broth the last step to finish this broth is adding all the spices from the sachet be mindful to not over steep these when these are done your pull it right out and then you're ready to serve the foie you're gonna want to simmer the spices for about 30 to 45 minutes until you just taste all these kind of amazing aromatics so it's been about 30 minutes I just want to taste this before I pulled the sachet out I distinctly taste all the spices that they're not overpowering so it's time for the sachet to go away so my broth is finished all the garnish is ready let me show you how to build this bowl we're starting with some rice stick noodles that have been soaked and soft you can also use fresh rice stick noodles here I'm gonna bundle them into the basket and just give them a really quick dip to cook them you know if you don't have one of these noodle baskets at home a regular colander sieve is gonna be fine so just a few seconds in the hot water drain them well and then put right into the bowl so noodles are in this is the choose-your-own-adventure part and don't be scared to just do it any way you like it there is no wrong way my favorite pho combo is fully loaded meaning every single garnish plus a ton of sriracha and a ton of haizen and if you're gonna do the rare thin beef make sure you to put it on top because it looks really cool there and don't worry this is so thin that when that hot broth hits it it's gonna cook it right away you want to make sure that your broth is ripping hot because you want it to cook the meat and then really kind of marry all those flavors together one of my favorite dishes of all time right here feel free to do a little more garnish on the top I like some scallions and chilies a little bean sprouts and you are good to go so hoisin and sriracha it's a total choice situation some people like to shoot it in and mix it into the soup or some people like to dip I'm more of a Dipper than happening the hoisin and sriracha inside I want to pull some of the noodles and build a little nest of noodles into the middle of the spoon add your favorite garnishes make sure I've got a little onion I've got some cilantro all those really fun goodies in there then I take the beef and I do a little dipper and make sure it's touching both sauces into the spoon yeah there's some soup there's really nothing more kind of complex yet comforting that a great pho broth you've got all the flavors from the spices you've got all these fresh herbs and then the core of it is this delicious tender beef and the beef broth this really is an amazing dish thanks so much guys for going shopping and coming home to cook this amazing dish tune in subscribe like let me know what you guys are thinking about the show and I'll see you next time on ready jet cook [Music]

Channel: Food Network

Views: 1,319,227

Keywords: asian cuisine, asian dinner recipes, asian food, asian recipes, bean sprouts, beef, beef pho, bowl, brothfood network, chef, comfort food, comfort food meals, cook, cooking, cuisines, dinner, easy, fn, food, food network, hour, how to make, how to make pho, how to make stock, how-to, international, jet tila, noodle, noodle recipes, onion, pho, pho recipe, pho stock, quick, quick pho, ready jet cook, recipe, rice noodles, simple, strip loin, tutorial, vegetables, vietnamese, weekend, winter

Id: yslkYSjAPh4

Length: 8min 28sec (508 seconds)

Published: Wed Oct 30 2019