Pho (Beef Noodle Soup)Submitted by: DRSUNSHINE1
Introductionfrom Shape Magazine August 2010 - a delicious, easy way to make this restaurant favorite at home. from Shape Magazine August 2010 - a delicious, easy way to make this restaurant favorite at home.
1 tsp olive oil
1 small/med onion, peeled and quartered
1 2" piece of fresh ginger, peeled and roughly chopped
1 tsp five-spice powder
6 cups beef broth (reduced sodium if you can find it)
1 1/2 Tbsp fish sauce
1 1/2 tsp sugar
black pepper to taste
6 oz dried rice noodles / rice vermicelli
8 oz flank steak, trimmed and halved lengthwise
1 small onion peeled and sliced in paper thin rounds
Garnishes - fresh basil, mung bean sprouts, thinly sliced jalapeno, lime wedges, hoisin sauce, Sriacha sauce
Pour heated water from kettle into large bowl and soak noodles for about 20 min. Rinse and set aside. Start large pot of water to boiling.
Wrap steak in plastic wrap and place in freezer for 15 min to firm meat for slicing.
Arrange garnishes on platter. Remove steak from freezer and cut across grain into paper-thin slices. Bring broth back to boil.
Place noodles in to pot of boiling water, cook for 30 sec-1min, drain and divide among 4 deep soup bowls. Arrange 2 oz of raw steak over noodles and scatter some of the onion rounds over the steak.
Ladle boiling broth into each bowl (broth will cook steak). Serve immediately with garnishes.
Makes 4 servings (2 cups ea - 2oz steak, 1.25 oz noodle, broth).
**NOTE - garnishes are not included in nutritional information as each person will add to their bowl to their taste**
Number of Servings: 4
Recipe submitted by SparkPeople user DRSUNSHINE1.