MichelleMunches

Growing up Asian, we eat a lot of noodles and therefore, noodles are one of my favorites (in any form). I seriously love any kind of noodle dish: pan fried noodles, stir fry, soup, etc. My family and I used to eat pho a lot growing up as well, it used to be a Sunday tradition, however, my parents no longer eat beef so we don’t get it anymore. I still get it when I’m out with my boyfriend or friends or even on my own, but it’s not as frequent. Therefore, I made my own rendition at home, it’s a mix between pho and Chinese beef noodle soup (but no beef). Sound good? Keep reading!

Ingredients:

• Pho noodles [I have linked the brand I like best] (or noodles of your choice, these are just what I prefer)
• Chinese broccoli (or any vegetable of your choice, this is just what I think works best)
• Lime
• Pork meatballs (or meat of your choice)
• Soup base: seasoning sauce, dark soy sauce, chicken bouillon powder
• Optional: white onion and beans sprouts
• Toppings: (also optional, but I highly recommend) fried garlic, chili oil, cilantro, white pepper

Step one:

I recommend pre-chopping all of your veggies and toppings for easier assembly!

For the Chinese broccoli, I like to wash and chop them in thirds for easier eating. The onions, I like to slice thinly and the bean sprouts, I leave as is! The limes, I also cut into quarters for each bowl.

Step 2:

Here are the brands that I use at home for the soup base! You will fill a pot with water or 2 cups if you’re making just one bowl. I don’t typically measure how much water if I am making a large batch, but I usually will use a medium pot when I make a “large” batch.

Soup base: 2 scoops chicken bouillon powder, 1 tbsp seasoning soy sauce, 1 tbsp dark soy sauce (if you’re making more than a medium pot, I would recommend adding 2 tbsp each of the liquids)

I usually taste test after the soup comes to a boil and adjust accordingly, but usually these measurements are perfect!

Step 3:

This is the brand of pork meatballs that I like to use! If I am making a “large” batch, then  I will use the entire package. They come frozen, so I just stick the whole package in while the soup is simmering and once they have warmed up. then you are ready to serve!

Step 4:

I usually blanch the noodles, so they are cooked and the veggies as well! I bring a pot of water to bowl, then I put the noodles in the net. This is the method I use at home, however, if you don’t have the net, then you can easily just boil it in a pot and drain. They cook very quickly, within 2-3 minutes!

Step 5:

Here are my toppings that are optional, but truly make the dish, so I highly recommend getting them! The fried garlic, I get in a bag from the Asian market, this the chili oil brand I use (it’s not ridiculous hot, but it adds a nice kick, also from the Asian market), and white pepper (black pepper works too, but I feel white pepper really compliments the dish better).

Now it’s time to assemble your bowl! Noodles on the bottom, topped with bean sprouts, onion, Chinese broccoli, cilantro, fried garlic, chili oil, and white pepper.

Now pour your soup in, it’s up to you how much you’d like, I usually pour until the noodles are covered with just a little extra! This may seem like a lot of work/steps for a simple soup, but pre-chopping everything truly saves some time and once you get this going, you’ll see just how quick this is! It takes me usually no more than 20 minutes to prepare and most of that time is just waiting for water to boil! I hope you try this dish out at home and enjoy!

​Tag me on Instagram or Facebook @michellemunches if you do!