Pho - Vietnamese Beef Soup
Author: Emily www.thatswhatieat.com
Serves: 6-8
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 small onion, chopped
- 3 inch piece ginger, thinly sliced
- 12 cups beef stock
- 2 cinnamon sticks
- 2 star anise
- 2 lemon grass sticks, slightly bruised
- 2 tablespoons fish sauce (Hint, don't smell this before you put it in. Just trust.)
- 2 tablespoons liquid aminos (or soy sauce)
- 2 teaspoons raw honey
- 2 lb brown rice noodles
- 7 oz beef eye fillet, very thinly sliced (if you freeze the meat before slicing, it is easier)
- 2 cups bean sprouts
- Fresh basil leaves
- Limes cut into wedges
- Jalapenos, cut into slices
- Plum sauce
- Heat the oil in a large stock pot.
- Add the garlic, onion and ginger and fry 2-3 minutes. This will smell amazing.
- Add 8 cups of water, beef stock, cinnamon, star anise, lemon grass, fish sauce, soy sauce and honey.
- Bring to a boil and then turn to low and simmer for 30 minutes.
- Allow to cool for a few minutes and then strain the stock and return it to the pot.
- Return it to a boil. You want this very, very hot, boiling like crazy!
- Prepare the noodles per the package instructions.
- When the noodles and broth are ready, put the noodles in the bottom of the bowl, then add the raw meat.
- Layer in the other "toppings" at this point; the bean sprouts, basil and lime and a jalapeno slice or two.
- Pour the broth over, watching the meat as it cooks more with each scoop.
- Add a touch of plum sauce and enjoy!
Recipe by Health by Emily at https://healthbyemily.com/pho-vietnamese-noodle-soup/
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