Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
30 min. |
45 min. |
4 |
0 |
Pho with Beef, Mushroom, Green Onions, and Kale
Vietnamese broth based soup that is great for a light and enjoyable meal.
Ingredients:
| 1 lb. beef eye of round steak
|
| 2 oz. ginger sliced thin
|
| 2 garlic cloves, smashed and uncut
|
| 1 star anise pod
|
| 1 cinnamon stick
|
| 5 whole cloves
|
| 8 cups Beef Bone Broth or store-bought low-sodium beef broth
|
| 1 tap. Asian fish sauce
|
| Dash of kosher salt
|
| 4 ounces dried rice noodles, such as vermicelli
|
| 8 ounces kale, stemmed and roughly chopped (about 4 cups)
|
| 4 ounces assorted mushrooms
|
| 1 bundle of green onion (edges/roots trimmed but left whole) |
Instructions:
| 1 | Freeze the beef to make it easier to slice thin. Set a large pot of salted water to boil.
|
| 2 | Add ginger, garlic, star anise, cinnamon, and cloves to another large pot and toast, tossing constantly until fragrant, about 3 minutes. Immediately add broth, cover, and bring to a gentle boil. Reduce heat to a gentle simmer and cook, partially covered, for 20 minutes. Use a slotted spoon, spider strainer, or small sieve to remove ginger, garlic, and spices from broth; discard. Add fish sauce to broth and taste; season with a little salt and an additional 1/2 teaspoon fish sauce, if desired. Cover pho broth and keep at a gentle simmer.
|
| 3 | Add noodles to pot of boiling water and cook per package directions. Drain noodles and divide among four bowls. Remove beef from freezer and slice as thinly as possible.
|
| 4 | Add kale and mushrooms to broth and simmer, 2 to 3 minutes. Add sliced beef and simmer until just barely cooked,(it will continue to cook in soup) for 5 minutes Using tongs, divide beef among bowls.
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| 5 | Ladle broth, kale, and mushrooms into bowls over noodles. Garnish with your choice of toppings, and serve right away.
|
Cook's Tips:
You can substitute kale for spinach and add any other veggies you wish to this dish.
