Pho

Name: Pho
Prep time: 41 min
Cook time: 41 min
Total time: 41 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 6 servings Freshly ground black pepper; 2 teaspoons canola oil; 1 stick (3-inch) cinnamon; 2 Tbsps fish sauce; 227 grams flank steak, trimmed; 2 inches peeled fresh ginger, sliced into quarter-size pieces; 1 bunches fresh mint, roughly chopped; 2 liters reduced-sodium beef broth; 237 milliliters fresh mung bean sprouts; 1 onion, halved and sliced; 227 grams dried flat rice noodles (banh pho); 2 scallions, sliced on bias; 2 teaspoons sugar; 0 smalls dried Thai chile, thinly sliced; 3 whole star anise

Pho might be just the main course you are searching for. One serving contains 245 calories, 15g of protein, and 4g of fat. This recipe serves 6. This recipe is typical of Vietnamese cuisine. Head to the store and pick up ginger, mint, cinnamon stick, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 41 minutes. It is a good option if you're following a dairy free diet.

Instructions

Bring large pot of water to boil (for step 3).

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Water

Equipment you will use

Pot

Heat oil in heavy saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add ginger and onion; saut 3 minutes or until lightly charred.

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Ginger

Onion

Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.

Ingredients you will need

Black Pepper

Fish Sauce

Cinnamon

Clove

Anise

Broth

Sugar

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Bowl

Frying Pan

Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.

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Pasta

Steak

Water

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Bowl

Add noodles to boiling water; cook 30 seconds.

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Pasta

Water

Drain, and divide noodles among 6 deep soup bowls. Return broth to boil.

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Pasta

Broth

Soup

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Bowl

Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).

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Pasta

Broth

Grains

Steak

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Bowl

Ladle

Arrange scallions, mint, bean sprouts, and chilies on large platter.

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Bean Sprouts

Green Onions

Chili Pepper

Mint

Serve soup with platter on side.

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Soup

Equipment

Ingredients

Servings:

6servings

Freshly ground black pepper 2teaspoons

canola oil 1stick

(3-inch) cinnamon 2Tbsps

fish sauce 227grams

flank steak, trimmed 2inches

peeled fresh ginger, sliced into quarter-size pieces 1bunches

fresh mint, roughly chopped 2liters

reduced-sodium beef broth 237milliliters

fresh mung bean sprouts 1

onion, halved and sliced 227grams

dried flat rice noodles (banh pho)2

scallions, sliced on bias 2teaspoons

sugar 0smalls

dried Thai chile, thinly sliced 3

whole star anise

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Beaumont Hope Marguerite Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 35 dollars per bottle.