There’s nothing “faux” about the taste of this simple and fresh Vietnamese-inspired Pho. With just a few fresh ingredients and pantry items, this recipe can be prepared in record time using up leftover beef strips.
1 tbsp (15 mL) sesame oil
1 cup (250 mL ) sliced onions
4 slices peeled fresh ginger
1/2 tsp ( 2 mL) 5-spice powder (or pinch each of ground cumin, cinnamon, cloves and nutmeg)
2-1/2 cups ( 625 mL) reduced-sodium beef broth
2-1/2 cups ( 625 mL) water
1 tbsp (15 mL) fish sauce, or to taste
4 oz (125 g) dried rice stick noodles
1/2 lb (250 g) *pre-cooked rare Ontario beef, cut into strips
2 cups (500 mL) fresh bean sprouts
1/4 cup (50 mL) each finely-minced packed fresh cilantro, basil, and/or mint leaves
1/4 (50 mL) sliced green onion
4 lime wedges
In a large saucepan, heat oil over medium-high heat until hot. Add onions and sauté, stirring occasionally, until lightly browned, about 5 minutes. Stir in ginger and 5-spice. Add broth and water and simmer, uncovered, 10 minutes. Stir in fish sauce.
Put noodles in a heat-proof bowl. Pour in enough boiling hot water to cover noodles to soak until tender, about 3 minutes (or follow package instructions).
Drain rice noodles and return to its bowl. Ladle broth into individual bowls. Divide noodles among bowls. Top with beef. Serve with side bowls of sprouts, cilantro, basil and/or mint, hot sauce, lime and fish sauce so each person can garnish their soup to their preference.
Makes 4 servings.
Chef’s note: The rare beef will continue to cook in the hot broth.
Per Serving: about 270 cal, 17 g pro, 9 g total fat (3 g sat fat), 31 g carb, 3 g fibre, 25 mg chol, 85 mg sodium. %RDI: iron 20%, calcium 6%, vit A 10%, vit C 25%.