Beef Pho

Ingredients

• 4 dried shiitake mushrooms
• ½ lb (227 g) raw flank steak, trimmed of fat
• 6 cups (1.4 L) no sodium added beef broth
• 4-inch (10 cm) piece ginger, cut into rounds
• 1 cinnamon stick
• 2 star anise
• 1 tbsp (15 mL) lime juice
• 4 oz dried rice noodles
• 4 large eggs
• 4 cups savoy cabbage, shredded
• 2 cups bean sprouts
• 4 medium green onions, thinly sliced
• 2 fresh Thai red chilies, thinly sliced
• 8 fresh basil leaves

Directions

• Reconstitute dried mushrooms in ½ cup of warm water for 15 minutes.
• Place beef in freezer for 15 minutes to firm up so it is easier to slice.
• Combine beef broth, ginger, cinnamon, and star anise in a medium saucepan over high heat and bring to a boil.
• Reduce heat to medium and simmer for 5 minutes. Stir in lime juice and continue to simmer.
• Cook noodles in a medium pot of boiling water according to package directions. Drain well and set noodles aside.
• Refill pot with water; bring to a boil and add the eggs still in the shell. Turn off the heat and let cook for 7 minutes for a just set yolk.
• Remove mushrooms from water and discard stems.
• Slice mushroom caps and place one cap into each bowl.
• Ladle mushroom broth into soup broth, leaving out any sediment that may have settled on the bottom. Discard remaining mushroom broth.
• Remove beef from freezer and slice as thinly as possible against the grain.
• Add to simmering broth and cook for about 8 minutes or as desired.
• Remove ginger, cinnamon, and star anise from broth.
• Divide noodles equally among the four bowls and top with cabbage.
• Ladle broth and beef into bowls.
• Garnish with bean sprouts, green onion, Thai red chili and basil.
• Carefully peel the eggs and slice in half lengthwise. Add one egg to each bowl.