Beef Pho
| Number of portions: 4 | Prep time: 20 minutes | Total time: 50 minutes |
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.
| Nutrient | Per portion |
| Calories | 361 kcal |
| Protein | 26 g |
| Carbohydrates | 37 g |
| Fat | 12 g |
| Fibre | 4 g |
| Sodium | 181 mg |