Here is our super quick and delicious beef and chicken pho recipe. If you’re strapped for time, this recipe will allow you to have pho all week long without cooking for an entire day.
We use chicken as our base because it takes less time to cook and is just as yummy as 100% beef pho. And if you’re not into beef, you can also leave out the beef ingredients and make a simple chicken pho broth.
We love using these ingredients in our pho recipe.
You can find this pho seasoning at Viet Wah in Seattle, Washington. Alternatively, you can also use this Pho seasoning which is easier to find online and in Asian markets.
Yield: 10 bowls
Chicken and Beef Pho | Vietnamese Noodle Soup
Beef pho can take a long time to cook (approximately 8 hours). If you're looking for something that is quicker yet just as delicious, try out our Chicken and Beef pho recipe!
Prep Time20 minutes
Cook Time3 hours
Additional Time10 minutes
Total Time3 hours30 minutes
1 Whole Chicken
2 pound Brisket OR 2-3 pound Chuck Roast
1 pouch Pho Seasoning
2 bags Beef Meatballs
1 Yellow Onion
Rock Sugar (to taste)
Salt (to taste)
Fish Sauce (to taste)
1/2 Sliced Onion
1/4 sliced Onion in White Vinegar (chilled)
Sriracha Hot Sauce
Pho Noodles (can be fresh or dry)
In a large 20 quart pot, add the chicken, whole onion (peeled), pho seasoning packet, brisket OR chuck roast, and fill with water until the ingredients are covered.
Bring the water to a boil and turn it down to medium heat. Set timer to cook for 2 hours.
At the 2 hour mark, use tongs to remove the chicken and place it aside to cool down. Turn the pot down to low-medium heat to continue cooking the brisket/chuck roast for another hour.
When the chicken has cooled (about 20 minutes), use your hands to shred the chicken meat off the bones. Throw the chicken bones back into the broth to continue cooking.
Slice the beef meatballs in half and add them to the pot.
Turn the heat to low and remove the Brisket/Chuck Roast and let it cool down. Once cooled, slice it thinly and set aside.
Remove and toss the seasoning packet, onion and chicken bones.
Season with salt, rock sugar and fish sauce.
Prepare the Bowls
Cook the pho noodles and add them to the bowl.
Top with beef and chicken meats, cilantro and sliced onions.
Use a ladel to cover with pho broth and serve with garnishes.
The brisket or chuck roast will impart the beef flavor that you'll typically find in traditional beef pho. The only difference is that this recipe takes 3 hours instead of 8.
You can add fish sauce to the stock pot or add it individually into your bowls while serving.
When using fresh pho noodles, use a strainer to dunk the noodles into the broth to cook prior to serving. You can also microwave the noodles for 1 minute, but we prefer to infuse the noodles with the broth by dunking it.
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We love drinking kombucha. From the benefits of probiotics and bring able to enjoy a fresh fizzy beverage on a hot summer day, we knew we needed a regular supply of kombucha in our household.
Kombucha contains approximately 1% alcohol as a by-product of the fermentation process. It is fine for both children and adults to drink. Just don’t finish the pitcher in one sitting. People with alcohol sensitivities should be aware of the presence of alcohol in the beverage.
Kombucha is super easy to make. All you need is a scoby, tea, water and sugar. The scoby will ferment the sugar and tea concoction to create a fizzy beverage that is packed with flavor and health benefits.
We use the Quadro 57.25 oz pitcher to brew our kombucha. We use a bandana that we had on hand to cover the pitcher while it ferments.
As for the scoby, I was actually gifted my scoby by my roommate. If you can’t get one from a friend, you can buy one from Cultures for Health and even Amazon.
The scoby is slimy and looks like something from a horror movie. It’s rubbery, slippery and has a subtle sour smell. As your brew your kombucha, the scoby will take the shape of the your container. If you use circular mason jars, it will be disk shaped. Ours are rectangular.
Scobys also grow! Within 2-4 weeks, you should have extra scoby that you can cut off and gift to someone to start their homebrewed kombucha journey.
When handing scoby, make sure your hands and jars are CLEAN. You do not want any soap or dirt to contaminate the scoby.
Ready to make your own kombucha? Follow our recipe below to make your own homemade kombucha within 7-10 days.
Yield: 1 Liter
Homemade Kombucha Recipe
Here is a quick and easy kombucha recipe that you can easily follow at home. It makes a liter worth of kombucha that should last you for a week.
Scoby and Starter Tea
4-6 green or black tea bags
24 oz of hot water
24 oz of room temperature water
1/3 to 1/2 cup of white sugar
1 x 32 oz Swing Top Bottle
1 Quadro 57.25 oz Pitcher
Add Scoby and starter tea to a glass pitcher.
In glass bowl, brew the tea bags in the hot water for 8-10 minutes.
Remove tea bags and add the sugar. Use a spoon to dissolve the sugar.
Add room temperature water into the hot tea water to cool it down. Let it sit for few minutes.
Add the liquid tea and sugar mixture into the pitcher with the scoby and cover the pitcher with a cloth and rubber band. We find that a cotton bandana works best.
Place the pitcher in a dark cupboard and away from sunlight for 7-10 days.
After 7 days, check on your kombucha.
Pour a little into a cup and taste it. It should be carbonated due to the scoby eating the sugars. If you want it fizzier, let it brew for a few more days.
If it is tart and carbonated enough, drain the kombucha using a funnel into swing top bottles. Leave 1/4 of the liquid in the pitcher. Repeat steps 1-7 to make more kombucha!
Add more sugar (to your liking) to the bottles of kombucha and allow it to ferment in a dark cupboard for 2-3 more days.
Afterward, move the kombucha to the fridge and enjoy! At this point, you can also add cinnamon, fruit or more sugar to flavor your kombucha to your liking.
If your kombucha is not fizzy, you should add more sugar and allow it to ferment for longer
Avoid using steel, as it will impart and affect how your kombucha will taste if it comes in contact with your scoby.
You can also flavor your kombucha by adding fruit or cinnamon to the bottle after draining the kombucha from the pitcher. Leave it in for 4-6 days to flavor and ferment furtner. Strain the kombucha again and enjoy!
I make my kombucha in two (2) Quatro 57.25 oz pitchers and stagger their brewing time 4 days apart. You can use any pitcher or jar you'd like.
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Once the cook time is up on your Instant Pot, you’ll need to release the pressure in one of two ways.
Natural Pressure Release: The valve on the lid remains on “Sealing” position and the pressure dissipates naturally over time. This can take anywhere from 20 minutes to more than an hour depending on what you were cooking. Low-liquid meals will take much less time than high-liquid meals, like soup or stews. Keep in mind that food will also still be cooking if you take the natural release route.
Manual Pressure Release (also known as Quick Release): Carefully move the valve into “Venting” position and watch the steam shoot upwards from the pot. This method is much faster but can take longer (up to 15 minutes) if you are cooking high liquid dishes.
Can I Save My Rice for Later?
Yes, you can! You can store the rice an airtight container in the refrigerator for up to a week.
You can also pop it the freezer in a freezer-safe airtight container and freeze it up to 3 months.
We hope you enjoyed our tomato garlic brown rice recipe! Tag us @Schimiggy if you make it. We’d love to see it.
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Phở Bò (pronounced fuh-baw), or Vietnamese beef noodle soup, is iconic and delicious. It’s traditionally a breakfast dish eaten in Vietnam. Many Phở restaurants in Vietnam will close by 2PM because people only eat it for breakfast. You may find certain vendors selling Phở later in the day but it is not common.
In my family, everyone has their own way of making Phở. People have different meat and seasoning preferences. Ultimately, it’s really up to you and how you like your Phở to taste.
I love my Phở Bò with oxtail, brisket (chin) and meatballs (bò vien).
Here’s our beef Phở recipe!
Yield: 12-15 bowls
Beef Pho with Ox Tail, Brisket and Meatballs
Enjoy this beef pho recipe on a cold day. We love eating our beef pho with brisket, ox tail and beef meatballs. The recipe is easy but the wait for the broth and brisket is worth it. We hope you enjoy our recipe!
Prep Time50 minutes
Cook Time7 hours
Total Time7 hours50 minutes
Beef Pho Broth/Stock + Noodles
4 pounds Beef Bones (to make stock)
6-8 Oxtails (approximately 4 pounds)
2 pounds Brisket
1 whole Yellow Onion (peeled and head and tail cut off)
1 package of Pho Seasoning (Gia Vi)
2 bags of Beef Meatballs cut into halves
2 1/2 gallons of water
1/3 cup Rock Sugar
1 cup Fish Sauce
4 tablespoons of Salt
10 pound bag of fresh Pho Noodles
Garnish for Pho
1/2 peeled and sliced Onion
1 bunch chopped Cilantro
1 bunch chopped Green Onions
Vinegar Onions (optional pho garnish)
1/2 peeled and sliced Onion
3/4 cup White Vinegar
Sriracha Hot Sauce (to taste)
Hoisin Sauce (to taste)
1 bag of Bean Sprouts
6 Limes cut into quarters or eighths
1 bunch Thai Basil
How to Make the Beef Pho Stock
Preheat the oven to 425 degrees Farenheit (218 Celcius).
Place the beef bones and oxtail onto two separate baking pans and sprinkle with 2 tablespoons of salt.
Transfer the pan of bones and oxtail into the oven and cook for 1 hour. Set a timer.
Remove beef bones and place them in a large stockpot.
Add the pho seasoning satchel, brisket meat, onion, fish sauce, rock sugar, 2 tablespoons of salt and water to the pot.
Bring the pot to a boil on high heat.
When broth begins to boil, reduce the heat to low and continue to cook the broth for another 5 hours.
At the 5 hour mark, the pho broth should be pretty much ready. Turn the heat down to low.
Remove the brisket, let it cool down and slice it. Set the brisket aside.
Turn the heat off and let it cool down for at least 20 minutes.
Using a strainer or tongs, remove the onion and beef bones.
Leave the oxtail inside the stockpot and remove them only when you start serving your pho.
Add the beef meatballs and turn the heat back on to low. Cook for another 10 minutes.
Preparing the Pho Bowls
We use fresh pho noodles that you will have to blanch prior to serving.
Boil a pot of water. Add a handful of noodies into a strainer and blanch them for 30 seconds.
Remove the noodles and shake out excess water. Add to bowl.
Top the noodles with meat and garnish.
Using a ladel, add beef pho broth to the bowl.
Top the bowl with sriracha, hoisin sauce, vinegar onions and bean sprouts. Enjoy!
You can also make chicken pho using the same seasoning package. Chicken pho takes less time and is just as delicious. The chicken is typically cooled then shredded and added to the pho bowl when being served.
The longer you cook the soup, the more tender the brisket will become and the more flavorful your soup will be.
This serves at least 15 people. You can also refrigerate or freeze the broth to be eaten later.
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Here are the ingredients that I use in my Phở Bò. You can find most of these ingredients in any Vietnamese grocery store (Siêu thị pronounced “seww tea”).
Place beef bones and oxtail on a baking tray and season with salt and pepper. Brown them in the oven at 425 degrees Farenheit for 1 hour.
Place the browned bones, oxtail, seasoning packet, onion, fish sauce and pepper into a large stock pot. Fill with water and boil for 1 hour.
There are many seasonings, but this one is my favorite. You can also buy the seasonings separately and use fresh ginger.
Once the pot has come to a boil, lower the temperature to medium and cook for another 5 hours. The broth will become more brown and flavorful as it continues to cook. If you want the broth saltier, add more salt and/or fish sauce and taste test throughout the next 5 hours.
Bean sprouts are sold in a bag like this. You can also blanch the bean sprouts and serve them hot. Be sure to finish your bean sprouts ASAP becuase they can go bad very fast.
I use this rock sugar to sweeten my broth. You can also use very ripe pears or apples as a rock sugar substitute for the broth.
If you can’t find this brand in your grocery store, you can opt for this brand instead.
We don’t make our own meatballs. Instead, we use these pre-made meatballs that puff up when you cook them.
I love using fresh pho noodles! Just boil water and use a noodle strainer to blanch and soften the noodles prior to serving. You can find these noodles in most Vietnamese grocers. If fresh pho noodles are not available in your area, you can opt for dry pho noodles instead.
Fresh noodles are sold in different sizes. When cooking the noodles, take a grip full of noodles and cook them in the strainer.
Here are some garnishes you’ll be adding to your pho bowl once it’s ready. Use hoisin sauce and Sriracha to add some flavor to your bowl. We forgot to include the Thai basil and bean sprouts in our spread above.
We hope you enjoyed our Phở Bò recipe. It will take some time to make, but we promise it will be worth it!
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Our Vietnamese pickled carrot and daikon pickle (Đồ Chua) is easy to make and goes with everything! The Vietnamese name for this garnish and side dish is Đồ Chua. It is pronounced “dohh chuwuhh.”
In our household, we always had Đồ Chua on hand. We eat it with Bánh Mì sandwiches, vermicelli noodles (Bún), in our spring rolls (Gỏi Cuốn) and with broken rice (Cơm Tấm). It honestly goes with everything and adds some tang to all your favorite dishes.
The dish is typically not spicy, however, you can add jalapenos and chilis to the brine to give it some heat.
To make this delicious pickled dish, you will need the following equipment:
Vietnamese Carrot and Daikon Pickle (Đồ Chua) Recipe
Vietnamese cuisine often uses a delicious pickled carrot and dalkon known as Đồ Chua (pronounced "doh chuhh"). It goes great in Bánh Mì sandwiches, vermicelli noodies, spring rolls, broken rice dishes, tacos and more. It's very easy to make and will last for weeks!
We love letting our Đồ Chua ferment for at least 3 days. You can also eat it immediately. Đồ Chua should last for up to 3 weeks, but that is only the best buy date. Feel free to eat your Đồ Chua 1-2 months thereafter.
Here’s one of my FAVORITE breakfast dishes…Aloo Poha! It’s healthy AND vegan.
I visited Mumbai, India in 2016 and had my first Poha dish from a street vendor. There was a line of about 8 people waiting in line for this little rice dish on a plate. I ended up coming back to the cart every morning and enjoying my plate of Poha with a hot cup of chai.
It easily became my favorite morning routine.
We also had Poha at our friend’s wedding ceremonies. Poha was everywhere. And that wasn’t a bad thing.
What is Poha?
Poha is flattened rice that is added to aromatic spices to create a delicious breakfast dish. Poha can be eaten with spices alone or with added vegetables like potatoes, carrots or zucchini.
Back in Seattle, Wash., I could not find Poha for the life of me.
Luckily my friends, whom I also visited in India and attend their weddings, explained to me that it was very easy to make. They showed me the ingredients and gave me instructions.
I did it at home and was surprised at how easy and quick it was to make. Now, I want to share it with you so that you can also experience an Indian breakfast at home.
Aloo Poha Recipe
For this recipe, I added potatoes, transforming the street Poha in Aloo Poha. Aloo is the Hindi word for potato.
Yield: 4 servings
Aloo Poha is an Indian breakfast dish made with flattened rice and seasonings that will leave your tummy warm and taste buds satisfied. The dish is very easy to make. You can typically find the ingreidents at a local Indian grocery store.
Prep Time8 minutes
Cook Time15 minutes
Total Time23 minutes
2 cups medium or thick Poha
2 tablespoon Turmuric
1 tablespoon Cloves
1 tablespoon Yellow Mustard Seeds
18-24 Curry Leaves (dried or fresh)
1 Onion chopped
1 Potato chopped
1 Jalapeno chopped
Salt and Pepper to taste
1/2 cup Water
In a strainer, add two cups of Poha rice and run it over warm water. Start to mix the rice with your hands and get it wet. It will often immediately. Drain the water and set it aside.
In a large pan on medium heat, add the olive oil, mustard seeds, cumin, turmeric and curry leaves. Use a wooden spoon and begin to mix the seasoning around until it looks like a thick red paste. The turmeric and curry leaves will start to give off a very aromatic flavor.
Add the onions, jalapenos and potatoes (Aloo) to the pan and begin to stir the vegetables into the seasoning mix.
Add a small amount of water to the pan so that the potatoes start to cook. Let it cook for another 5-7 minutes until the potatoes have softened. You can use a lid over the pan. Add more water as needed so that you don't brown the bottom fo the pan.
Once your potatoes have softened, turn the heat on low and mix the drained Poha rice into the pan. Mix until you no longer see white Poha flakes.
Serve into small bowls with a wedge of lime and cilantro garnish.
If you want your Poha spicier, add crushed red pepper flakes to the pan as you cook the spices.
You can serve Poha with plain yogurt to reduce the spiciness.
You can buy the curry leaves fresh or dried. We prefer the fresh curry leaves. You can soak the curry leaves prior to adding to the dish.
We hope you enjoyed our Aloo Poha recipe. it’s super easy to make and very satisfying. Your family and friends will love it!
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Updated: 10/22/2019 | How to Season and Seal Sous Vide Meat
We’ve been about the sous vide life since 2014. It started when we went to a restaurant called Gastropod (RIP) in SoDo (South Downtown Seattle). They operated out of a small “kitchen” that was included a restaurant grade sous vide bath and a few frying pans on countertop gas stoves.
From this small setup came an abundance of delicious food that we would make weekly trips to SoDo for. Dishes included baked Hama Hama oysters, savory Wagyu Zabuton steaks, okonomiyaki, blood orange clams, black soba noodles and so much more! And what was really awesome about Gastropod is that the menu changed daily and the main Chef, Travis Kukull, even foraged a lot of the ingredients used in his creations.
Now that Gastropod no longer exists, we still wanted to find a way enjoy sous vide meat.
We started with our sous video journey using the Anova immersion cooker and eventually graduated to the Mellow. The Mellow allows you to control your sous vide via a mobile app. Start cooking your favorite meats while you’re at work and it’ll be ready when you get home.
Today we’re gonna share with you how we prepare our meats for sous vide. It’s pretty easy and the meat is typically more flavorful, not overcooked and makes even the toughest meats melt in your mouth.
Let’s delve into how to season and seal sous vide meat so that it lasts a long time and provides a delicious protein addition to your meals.
Here’s what you need:
Foodsaver® – We have the model FM3920 that comes with a vacuum and quick marinate mode.
Foodsaver® bags and rolls – We always have the Foodsaver® rolls in-stock in our home. Our Foodsaver® model came with zip bags that could be used with the vacuum.
Meat – We bought tri-tip roast and eye of round roast from Costco. You’ll need a membership to buy meat at one of their stores.
Large Baking Pan – We use a large baking pan instead of a cutting board to prep and marinate meats.
How to Marinate Meat for Sous Vide Cooking
Clean the large baking pan and dry it with a towel.
Place the meats on the tray 2 large cuts at a time.
Sprinkle 1/2 of the seasoning on one side and all of the vegetable oil onto the meat.
Begin to massage the seasoning into the meat using your hands. Flip the meat and season the other side with the rest of the seasoning.
Continue to massage the seasoning into the meat for another 1-2 minutes.
After you’re done seasoning your meat, place the marinated meat into the bags and follow your Foodsaver® model’s instructions.
How to Seal Your Meat Using a Foodsaver® Vacuum Seal
Each model is different, so you should consult with the guide book on how to use your Foodsaver®. When sealing our meats, it took us less than a minute to seal our meats.
We can offer some tips to ensure that your Foodsaver® vacuum seal is a success.
Make sure that you leave at least 3″ of slack from the top of the meat to the edge that is being sealed. This will give you enough room to seal as well as prevent too much of your marinade from leaking out of the vacuum-sealed bag.
Double seal your vacuum bags. This will ensure that if the seal breaks during the cooking process, water will not leak into your meat and ruin it.
Instructions Included – Most Foodsaver® machines will have instructions on a sticker where the built-in Foodsaver® roll sits.
Freeze Your Food – Once your food is sealed, you can freeze it or cook it right away. You can seal both vegetables and meats. Using a Foodsaver® allows your food to stay fresher longer and prevent freezer burn and food waste. The removal of air prevents mold from accumulating on your food, thus preserving it for longer.
Compact Design – The Foodsaver®’s compact design is great for our 2 bedroom condo in Downtown Seattle. There are many sizes and we opted for the one with the vacuum adapter to make food storage quick and easy.
Foodsaver® Discount Codes
Ready to get your own Foodsaver®?
Foodsaver® is currently offering Schimiggy Reviews readers 15% off any purchase until 10/31. Use code FOODSAVER15.
I received the Foodsaver® to review on my blog. All thoughts and opinions are my own and as always, 100% honest.