Vietnamese Beef Soup (Pho)

By ccavaletti

Ingredients

• 3/4 lb boneless beef top sirloin or top round steak
• 4 oz thin rice noodles (rice sticks)
• 6 c beef broth
• 3 c water
• 2 Tbsp minced fresh ginger
• 2 Tbsp reduced-sodium soy sauce
• 1 cinnamon stick (3 inches long)
• 2 c fresh bean sprouts
• 1 red onion, halved and thinly sliced
• 1/2 c chopped fresh cilantro
• 1/2 c chopped fresh basil
• 2 minced jalapeno peppers or 1-3 tsp chili sauce

Details

Servings 6

Preparation

Step 1

Freeze beef 45 minutes or until firm.

Place rice noodles in a large bowl. Cover with hot water; soak 20 minutes or until soft. Drain.

Meanwhile, combine broth, water, ginger, soy sauce and cinnamon stick in a large saucepan. Bring to a boil over high heat. Reduce to low; cover and simmer 20 minutes. Remove and discard cinnamon stick.

Slice beef lengthwise in half, then crosswise into very thin strips. Add noodles and carrots to simmering broth; cook 2 to 3 minutes or until carrots are tender.

Add beef and bean sprouts; cook 1 minute or until beef is no longer pink.

Remove from heat; stir in red onion, cilantro, basil and jalapeno peppers.

From Diabetes Self Management magazine, 2014