Quick Vietnamese Pho

Recipe printed from chiknpastry.com

Quick Vietnamese Pho
Adapted from Food & Wine, March 2011; serves 4

ingredients
5 c chicken stock or low-sodium broth
4 c water
2 T agave syrup
2 T finely grated fresh ginger
3 T low-sodium soy sauce*
1 8oz package thin brown (or white) rice noodles
3 T fresh lime juice, plus lime wedges, for serving
Salt and freshly ground pepper
1/2 lb trimmed beef tenderloin, very thinly sliced across the grain
1 t dark sesame oil
1/2 c chopped basil
1/4 c chopped scallions
1 c mung bean sprouts

1 jalapeno, sliced thinly

Sriracha, for serving

*gluten-free available

instructions
in a large saucepan, combine the chicken stock with the water, agave syrup, grated ginger and soy sauce and bring to a boil. Add the noodles and simmer over low heat for 2 minutes. Add the lime juice and season with salt and pepper.

using tongs, transfer the noodles to bowls. Add the beef to the noodles and ladle the hot broth on top. Drizzle with the sesame oil and top with the basil, scallions and bean sprouts. Serve with lime wedges and chile sauce.

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