(WFRV) – There’s nothing much better on a cold day than a bowl of hot soup.
Festival Foods introduces us to a tasty Vietnamese Soup Dish, Beef Pho.
Yield: 4 servings
• 2 star anise pods
• 8 cups unsalted beef broth
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 3-inch piece ginger, peeled and thinly sliced
• 1 Tbsp. less sodium soy sauce
• 1 tsp. fish sauce
• 8 oz. thin brown rice noodles
• 12 oz. beef eye of round, sliced ⅛-inch thick
• 2 tsp. Sriracha
• 2 tsp. hoisin sauce
• 4 lime wedges
Heat a large stockpot over medium heat. Place star anise in pot and toast for 1-2 minutes, stirring occasionally, until fragrant. Add beef broth, onion and garlic.
Place ginger slices in a piece of cheesecloth. Tie the ends together to secure and add to broth. Increase heat to medium-high and bring broth to a boil.
Reduce heat, cover pot and simmer for 30 minutes.
Remove ginger in cheesecloth and star anise pods and discard.
Add soy sauce and fish sauce and stir. Allow broth to simmer.
Meanwhile, bring a medium pot of water to a boil. Cook rice noodles according to package directions. Drain, rinse with cold water and set aside.
Add beef to broth and simmer for 2-3 minutes or until cooked through.
Divide noodles among 4 bowls and ladle beef broth with beef over noodles. Season bowls with Sriracha, hoisin sauce and lime wedges. Garnish with bean sprouts, jalapeño, scallions, basil and cilantro as desired.
*Per Serving: Calories 400, Total Fat 9g (Saturated 3.5g, Trans 0g), Cholesterol 60mg, Sodium 670mg, Total Carbohydrate 51g (Dietary Fiber 1g, Total Sugars 4g, Includes 0g Added Sugars), Protein 30g, Vitamin D 0%, Calcium 2%, Iron 10%, Potassium 15%