Normally the words, "beef flavor paste" aren't something we'd usually be into, but when it comes to making fast Pho, we're all over it! It's an easy way to get a tasty dish without the boiling of bones and has become a quick pantry staple.
This jar full of spices might look a little scary, but in reality it's just a meat flavored bullion. In this case beef, though they're available in almost every protein you can imagine at your local ethnic foods store (we get ours from the local Chinatown Market).
The idea is simple, soak/cook your rice noodles in a large pot and when almost done add the paste (amount differs by how many people you plan to feed) and boiling water, plus your meat. From there it's like any other Pho, just add in whatever veggies or herbs you want to flavor things up and you're all set.
We've found it's a great way to entertain friends and family, even in large quantities (you just need a bigger pot) with very little effort. Chances are if you're able to find the paste, then you have a market near you that also carries all the additional herbs and such which makes for not only a quick, but inexpensive meal as well. This bottle retails in our area for $1.99 and makes 22, 3 cup servings of broth.
Although boiling down bone is a more traditional way to create a dish of this nature, sometimes there just isn't time and this is a great pantry favorite to stock up on if you're willing to give it a shot.
Related:
• Recipe: Vegetarian Pho (Vietnamese Noodle Soup)
• Recipe Review: Vietnamese Rice Noodle Pho
• Cooking Basics: How to Cook Rice Noodles
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(Image: Sarah Rae Trover)
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...except that this counts as more of a "food product" instead of being actual food!
If you're alright eating MSG and other food additives than I'm sure this beats real broth out of the park!
Some of us would rather eat MSG than dead cow.
Also, it is really rare to go to a Vietnamese restaurant here in Chicago and not have some MSG in your homemade pho....
I'm not saying that MSG is awesome, it's just a fact that in SE Asian kitchens, it's pulled out really often. In my experience, especially in poorer villages where boiled green papaya on top of rice is a typical meal. Unless you have an allergy, it's no worse for you than salt (which in large quantities, is clearly bad for you). Everything in moderation.
thanks for posting a pic of the ingredients. nothing frightens me more than artificial beef flavor (WTF chemical is that anyway?) and MSG together. (both give me severe reactions, especially when right at the top of the list). Half the time Apartment Therapy touts eat natural, buy local, etc etc. and then there are posts like this...highly processed food products, blech.
I've always wanted to try making beef pho but have been too intimidated by the huge list of ingredients in making the stock. If I see this at the market, I might pick it up to try my hand at making a quick pho at home. It obviously won't taste as good as pure homemade beef pho but it's better than having to go out to eat to get my fix.
I am Vietnamese. I would not give this product a shot.
There's something rewarding about making stock from scratch,but it's really time consuming. I think good pho stock is difficult to make. I rather have pho from my favorite restaurant than a jar, it feels so Sandra Lee.
Am I the only one who is feeling slightly sketchy about Asian import foods these days? The seemingly endless parade reports about what gross things are done to/found in Chinese (or other) food products has me rethinking my love for Asian market ingredients.
If I'm not making my Asian noodle broths from scratch I like to use Better Than Bouillion and then add the necessary spices (star anise, ginger, etc.). I've even turned my very traditional Chinese mother into a fan of Better Than Bouillion. She used cans of College Inn as a base when she was short on time when I was growing up but agrees that BTB is better. But scratch is best and it's not terribly difficult...plus for company, I'd totally take the time to do that for them.