Beef Pho
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.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 262 |
| pro | 18 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 40 g |
| fibre | 2 g |
| chol | 27 mg |
| sodium | 1.339 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 18% |
| vit A | 1% |
| vit C | 8% |
| folate | 15% |
-
3 thick slices gingerroot
2 whole cloves
2 cloves garlic, smashed
1 whole star anise
1 strip (3 inches/8 cm long) lime rind
1/2 tsp (2 mL) each coriander seeds and black peppercorns
4 cups (1 L) beef stock
2 cups (500 mL) water
Half onion
1 tbsp (15 mL) fish sauce
8 oz (250 g) top sirloin grilling steak
1/3 cup (75 mL) chopped fresh coriander
2 tbsp (25 mL) chopped fresh mint
2 tbsp (25 mL) lime juice
2 green onions, chopped
6 oz (175 g) rice stick noodles
1 cup (250 mL) bean sprouts
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.
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