Phaux (faux pho)

Name: Phaux (faux pho)
Yield: 2 servings
Cuisine: American
Ingredients: 1 pinch (optional) MSG; 1.5 L Water; 2 tbsp (or to taste) Chili oil; 100 g Wagyu beef, thinly sliced; 2 Eggs; 120 g Rice noodles (very thin); 1/2 tsp Black pepper; 1/2 tsp Lemon pepper; as needed Salt; 1 bag Pho spice teabags; as needed Soy sauce; 200 g, divided Mushrooms (mixed, e.g. enoki, oyster); 2 Chicken bouillon cubes; 2 , cut into wedges Limes; 10 sprigs, chopped Cilantro; 10 leaves, stems removed Thai basil; 1 thumb-sized piece, chopped Ginger; 2 cloves, chopped Garlic

Sania Biswas @saltedsania

Boulder, CO

I am extremely addicted to pho and especially Thai basil and will chow down a whole bowl. I wanted to make a batch of this experimental pho knowing I didn’t have any bone or meat to make a proper broth with to have over the next day as my period is about to start and broths help! I also bought some beautiful wagyu and wanted to do it justice! Very very open to suggestions to up my pho game!

Sania Biswas @saltedsania

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Ingredients

2 servings

1 pinch(optional) MSG
1.5 LWater
2 tbsp(or to taste) Chili oil
100 gWagyu beef, thinly sliced
2Eggs
120 gRice noodles (very thin)
1/2 tspBlack pepper
1/2 tspLemon pepper
as neededSalt
1 bagPho spice teabags
as neededSoy sauce
200g, divided Mushrooms (mixed, e.g. enoki, oyster)
2Chicken bouillon cubes
2, cut into wedges Limes
10sprigs, chopped Cilantro
10leaves, stems removed Thai basil
1thumb-sized piece, chopped Ginger
2cloves, chopped Garlic

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Steps

1

Sauté garlic, ginger, half the mushrooms, basil, salt, pepper, and lemon pepper on low heat.
2

Blend sautéed mix with a little water to make a paste.
3

Add paste, pho spice teabag, bouillon cubes, and 1.5L water to a pressure cooker.
4

Pressure cook on low for 20 minutes.
5

Strain broth for clarity. Add soy sauce, MSG, and salt to taste.
6

Boil eggs for 8 minutes 30 seconds; peel and halve.
7

Steam remaining mushrooms until tender.
8

Cook rice noodles as per package instructions.
9

To serve, place noodles in bowls, top with steamed mushrooms, jammy eggs, and wagyu.
10

Pour hot broth over, add chili oil and lime wedges.

Tips

Sauté on low heat to avoid burning spices, and strain the broth for clarity.

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Cooksnaps

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Sania Biswas @saltedsania

on November 11, 2025 07:46

Boulder, CO

Student finally upgraded from a dorm hot plate to a real kitchen. I grew up on Indian and traditional Bengali food, and now I try dishes way above my skill level just because I can. No matter how small my paycheck is, I’ll always spend it on good ingredients. Cooking is my love language, and my cat, Alu, fully supports this lifestyle.