Pho (Vietnamese Beef Soup)

Photo by Helen (#1) C.
Adapted from kitchenaid.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servngs

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from kitchenaid.com

Ingredients

  • 3

    ⁄4 pound boneless beef top sirloin or top round steak

  • 4

    ounces thin rice noodles (rice sticks)

  • 6

    cups beef broth

  • 3

    cups water

  • 2

    tablespoons minced fresh ginger

  • 2

    tablespoons reduced-sodium soy sauce

  • 1

    cinnamon stick (3 inches long)

  • 1

    ⁄2 cup julienned carrots

  • 2

    cups fresh bean sprouts

  • 1

    red onion, halved and thinly sliced

  • 1

    ⁄2 cup chopped fresh cilantro

  • 1

    ⁄2 cup chopped fresh Thai or regular basil

  • 2

    minced jalapeño peppers or 1 to 3 teaspoons chili sauce

Directions

1 Freeze beef 45 minutes or until firm. Place rice noodles in large bowl. Cover with hot water; soak 20 minutes or until soft. Drain. 2 Meanwhile, combine broth, 3 cups water, ginger, soy sauce and cinnamon stick in KitchenAid® Multi-Cooker. Cover and bring to a boil on Boil/Steam setting. Reduce heat to Simmer setting; simmer, covered, 20 minutes. Remove and discard cinnamon stick. 3 Slice beef lengthwise in half, then crosswise against the grain 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. 4 Turn off heat; stir in red onion, cilantro, basil and jalapeños. Makes 6 servings Iip: Rice noodles are semi-translucent dried noodles that come in many sizes and have many names, including rice stick noodles, rice flour noodles and pho noodles. Widths range from very thin (called rice vermicelli) to 1 inch wide. All rice noodles must be soaked to soften and all may be used interchangeably.

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