Healthy Pho
Prep time 30 minutes | Cooking time 2.5 hours
Serves 4
Pho, a slow cooked, Vietnamese staple meal is loaded with delicious and unique flavors. A comforting recipe to make for cold days during winter, this recipe focuses on simple ingredients and lower sodium. Beef broth contains important nutrients and boosts immunity.
Gluten-Free
Ingredients
•2 (3-inch) piece peeled fresh ginger
•2 onions
•7 cups reduced-sodium beef broth, homemade or store bought
•3 whole star anise
•2 whole cloves
•1 (3-inch) cinnamon stick
•2 tbsp fish sauce
•2 tsp sugar
•Freshly ground black pepper
•8 oz flank steak, trimmed
•8 oz dried flat rice noodles (banh pho)
•1/2 bunch fresh Thai basil
•1 cup fresh mung bean sprouts
•1/4 small jalapeno, thinly sliced
•1 lime cut into fourths
Directions
•Bring large pot of water to boil (for later.)
•Heat oven to 400 degrees. Cut ginger and onions in half and place on cooking sheet. Char in oven for 30 minutes.
•In a pot add broth, anise, cloves, and cinnamon, ginger and onion bring to boil, then reduce to simmer. Cook 1-2 hours. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.
•Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.
•Add noodles to boiling water; cook 30 seconds. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
•Arrange basil, bean sprouts, lime, and jalapeno on large platter. Serve soup with platter on side.