I’m at the tail end of a cold and wanted nothing to eat with the exception of soup, but not just any soup… the most PHO-cking, PHO-nomenal, life changing soup known to mankind. In case you haven’t guessed what I’m referring to yet (it’s ok to have a blonde moment…), I’m referring to Pho (pronounced “fa”). This soup has all of the great nutrients needed to overcome the nastiest of germiness and the spiciness to clear the sinuses. Oh, and did I mention… it’s quite possibly the EASIEST meal to make, like ever (insert Taylor Swift song). The following recipe greatness has been modified from a pho recipe found through Pinterest. Enjoy my fellow (hopefully healthy) blondeshells.
Servings: 3-4 Prep time: 30 minutes Cook Time: 5-10 minutes
What you’ll need:
- 1 lb. lean Thin-Sliced Top Round Steak (about 1/8 inch thick cuts)
- 1/2 lb. Vietnamese rice noodles (banh pho)
- 3 cups fat free, 50% reduced sodium Swanson beef broth
- 3 tablespoons Asian fish sauce
- 1/2 small onion, as thinly sliced as possible
- 4 scallions, trimmed and thinly sliced
- 1/3 cup basil, sliced lengthwise
- Asian hot-chile sauce (Sriracha will work)
- 1 lime, quartered
What to do:
- Fill a medium bowl with cold water and add rice noodles. Allow rice noodles to soak in cold water for 30 minutes or until soft.
- While rice noodles are soaking in cold water, prep the onions, scallions, basil and lime.
- Cut the Thin-Sliced Top Round Steak into 1 to 2 inch strips. (If needed, freeze the steak for 30 minutes to an hour to make it easier to slice into thinner strips)
- When noodles are almost soft, add the beef broth and Asian fish sauce to a medium pot. Bring to a boil.
- Divide rice noodles evenly amongst 3-4 serving bowls. Place raw, thinly sliced beef strips over noodles. Pour boiling beef broth and Asian fish sauce (keyword it needs to be BOILING) over beef and rice noodles, pushing the beef into the hot broth until it cooks. (Trust me, I know it sounds weird and scary, but all will be fine and the beef will cook. Scout’s honor.)
- Add the desired amount of thinly sliced onions, scallions, basil, and Asian chile sauce to top of liquid. Top with freshly squeezed lime juice and serve immediately.
** Other optional toppings: bean sprouts, halved hard boiled egg, jalapeno, Thai chile pepper, cilantro. **