I admit that I was not entirely up for the task of making this dish from scratch. After finding a pho beef broth while browsing in a grocery store I felt a lot more confident and ready to give it a shot. This recipe was ready in 20 minutes, perfect for a weeknight meal. I plan on preparing the real deal (broth and all) on an upcoming lazy weekend and will definitely keep you posted.
If you have an Asian Market in your area I would highly recommend checking it out! It’s fun to browse the aisles for new products and traditional foods. Plus, I find that the prices on rices, noodles, asian vegetables, seasonings, and seafood are much better than the grocery stores.
Vietnamese Beef Pho
Serves 4
Ingredients:
6 oz flat rice noodles
2 tsp olive oil
1 onion, thinly sliced
3 cups Beef Pho Broth (I used Pacific brand- found in the co-op or natural food section/store)
¾ pound sirloin, London broil, thinly sliced against the grain (1/16th inch)*
¼ cup scallions, sliced
Toppings:
3 cups mung sprouts
Springs of thai basil, mint, cilantro
Hoisin sauce or Sriracha sauce
Lime wedges
*Freeze the meat for 10 minutes prior to cutting to make it easier
Directions:
- Place rice noodles in a bowl, cover with tap water and let soak for 20 minutes. Heat up a pot of water to boil noodles.
- Heat oil in a large saucepan over medium heat. Add onions and cook for 5 minutes.
- Add broth and cook 10 minutes over medium-high heat, until thoroughly heated. Add sliced beef and cook for 3 minutes.
- Blanch the noodles for 20 seconds and place in the base of each bowl. Top with desired beef and fill bowl with remaining broth.
- Add toppings as desired.
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