1 small fresh Thai chile, thinly sliced into rings
1 cup fresh bean sprouts
1/4 cup fresh basil leaves
1/4 cup fresh mint leaves
4 lime wedges
How to Make It
Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.
Cook noodles according to package directions. Drain and rinse with cold water; drain.
Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.
Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.
This is a great Asian inspired soup. The recipe does not claim to be a Pho recipe, so I am a bit confused why some reviews have given this recipe a low rating because it strays from traditional Pho. Just to aggravate the purist, I added Miso! Om Nom Nom
Even my husband loved this recipe - he thought there were a lot of flavors & it didn't need salt even for a saltoholic. I did everything according to the recipe but stopped at the point of pouring the broth over the sprouts,noodles & beef in bowls. Instead I took off heat & added bean sprouts & noodles back into the pot then stirred in the beef. The beef turned out very tender (I used venison round steak). Maybe the next time I would break up the noddles to make them easier to serve & eat. Nice Asian version of a comforting Beef Noodle Soup.
Overall, I think this recipe is good. I did add the extra soy sauce as previous reviewers suggested, left out the chili (for my kids) and thought it still had a great flavor. *However*, I did NOT feel comfortable about the way the broth "cooked" the beef. I was very careful to follow the directions, but ended up putting everything back into the pot to let the beef cook more. Despite that, my family devoured it all. I'm not looking for a really authentic pho, so for us it worked and I'll probably make it again.
The first time I made this, I followed the recipe to a T, and it was pretty good. The second time I made it, I made a few changes and it was awesome: I had ground cloves, and I just added a pinch, as I'm not a huge clove fan in the first place. I added 1 Tbsp of Hoison sauce and doubled the soy sauce. LOVE it! This does have a lot of salt in it, but its a great alternative if you're craving some Pho.
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