This is a totally un-authentic recipe for the popular Vietnamese noodle soup, pho (pronounced "fuh"). A real, from-scratch recipe can take up to two days to prepare, including such steps as boiling soup bones and meat to make the broth.

There are many different varieties of pho, with variations in the seasonings, even using different types of meat. There is a beef version, a chicken version, and even a vegetarian version.

In order to save you time and effort — and still produce a delicious meal — I have implemented several shortcuts. I also incorporated some healthier substitutions for traditional ingredients. These alterations might offend pho purists, but I believe you will enjoy the results.

Easy Pho

1 package whole-grain or multi-grain noodles
Pan spray
1/3 cup chopped sweet onion
1 Tbs minced fresh ginger
4 cups beef broth (low-sodium, if possible)
1/8 tsp cinnamon
3 star anise pods (optional)
Pinch of cardamom powder (optional)
1 Tbs sugar substitute
Roast beef, sliced or shredded (store-bought is fine)

Garnishes (your choice):

• Shredded scallions
• Fresh mint leaves
• Fresh coriander leaves
• Fresh basil leaves
• Shredded lettuce
• Hot peppers, fresh or dried
• Bean sprouts (rinsed and dried)
• Lime wedges (for squeezing)

Sauces:

• Hoisin sauce
• Sriracha or other hot pepper sauce
• Fish sauce (nuoc mam)

Cook noodles according to package directions, but undercook them slightly (al dente). Drain. Spray lightly with pan spray, and toss to coat (keeps them from sticking together). Set aside.
Heat a sprayed frying pan over medium heat.
Add onion and ginger, and stir-cook about 3 minutes, until fragrant. Be careful -- do not let it burn! Set aside.
In a soup pot, put broth, cinnamon, anise, cardamom, sugar sub, and the toasted onion-garlic mixture. Bring to boil. Turn down to medium simmer.
Put garnishes of your choice and sauces on the table.
In each of four soup bowls, put a portion of noodles.
On top of the noodles, put a portion of meat.
On top of these, ladle some hot broth.
Serve, allowing each person to garnish and sauce their soup with the veggies and sauces.

Note: To use herbs that have stems, tear off the leaves and add to your soup. Don't add the stems.

Variation: Easy Chicken Pho

• Use chicken broth (low sodium if possible) in place of beef broth.
• Use sliced or shredded roast chicken in place of beef.

Variation: Easy Vegetarian Pho

• Use vegetable broth in place of beef or chicken broth.
• Use sliced tofu, seitan, soymeat, or mushrooms in place of beef or chicken.
• Use vegetarian fish sauce or vegetarian oyster sauce in place of the fish sauce.