Beef Pho

By The Canadian Living Test Kitchen

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Beef Pho
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	262262 cal
pro	18 g18g pro
total fat	3 g3g total fat
sat. fat	1 g1g sat. fat
carb	40 g40g carb
fibre	2 g2g fibre
chol	27 mg27mg chol
sodium	1,339 mg1,339mg sodium
% RDI:	-
calcium	55 calcium
iron	1818 iron
vit A	11 vit A
vit C	88 vit C
folate	1515 folate

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Although it requires lots of ingredients, this soup — popular at Vietnamese restaurants — is worth the effort. Make the stock ahead so it takes only minutes to prepare for dinner.

Ingredients

3 thick slices gingerroot 3 3thick slices gingerroot
2 whole cloves 2 2whole cloves
2 cloves of garlic , smashed2 2clove garliccloves of garlic, smashed
1 whole star anise 1 1whole star anise
1 strip (3 inches/8 cm long) lime rind 1 1strip (3 inches/8 cm long) strip (3 inches/8 cm long)lime rind
1/2 tsp coriander seeds 1/2 1/2tsp tspcoriander seeds
1/2 tsp black peppercorns 1/2 1/2tsp tspblack peppercornblack peppercorns
4 cups beef stock 4 4cups cupsbeef stock
2 cups water 2 2cups cupswater
1/2 onion 1/2 1/2oniononions
1 tbsp fish sauce 1 1tbsp tbspfish sauce
8 oz top sirloin grilling steaks 8 8oz oztop sirloin grilling steaktop sirloin grilling steaks
1/3 cup chopped fresh coriander 1/3 1/3cup cupchopped fresh coriander
2 tbsp chopped fresh mint 2 2tbsp tbspchopped fresh mint
2 tbsp lime juice 2 2tbsp tbsplime juice
2 green onions , chopped2 2green oniongreen onions, chopped
6 oz rice stick noodles 6 6oz ozrice stick noodles
1 cup bean sprouts 1 1cup cupbean sprouts
chopped Fresh mint chopped Fresh mint or coriander or sliced green onions

Preparation

In centre of 6-inch (15 cm) double-thickness square of cheesecloth, place gingerroot, cloves, garlic, star anise, lime rind, coriander seeds and peppercorns; pull up corners and tie into bundle with string.

In saucepan, bring stock, water, onion, fish sauce and spice bag to boil; reduce heat and simmer for 5 minutes. Discard spice bag. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 2 days. Bring to simmer before continuing.)

Slice beef as thinly as possible; add to saucepan and bring to boil, skimming off any foam with spoon. Reduce heat and simmer for 5 minutes. Add chopped coriander, mint, lime juice and green onions.

Meanwhile, in pot of boiling salted water, cook rice noodles until tender but firm, about 5 minutes; drain. Divide among 4 soup bowls. Top with bean sprouts. Pour beef mixture over noodles. Garnish with mint.

Source : Canadian Living Magazine: March 2003