Vietnamese-Style Beef Pho

By drinkfairy

Ingredients

• 1 tablespoon fresh ginger root, peeled and grated
• 2 tablespoons olive oil
• 1 tablespoon chopped garlic
• 1 cup prediced yellow onions
• 4 cups unsalted beef stock (or broth)
• 2 cups water
• 2 teaspoons Chinese five-spice (or pumpkin pie spice)
• 1/2 teaspoon ground cinnamon
• 2 (3-oz) packages oriental-flavor ramen noodles
• 1 (1-inch-thick) New York strip steak (about 1 lb), thinly sliced
• 1 lime, cut into wedges
• 1/2 cup fresh basil
• 1/2 cup fresh cilantro
• 1/4 cup presliced green onions
• 1 cup fresh bean sprouts

Details

Adapted from publix.com

Preparation

Step 1

Peel and grate ginger. Preheat stockpot on medium 2–3 minutes. Place oil in pot; add ginger, garlic, and yellow onions; cook 3–4 minutes, stirring often, or until lightly browned and onions are tender.
Add stock, water, five-spice, cinnamon, and seasoning from ramen noodles; bring to a boil. Reduce heat to medium-low; simmer 2–3 minutes. Trim fat from beef, then cut in half, then across the grain into thin slices (wash hands).
Break ramen noodles in half and add to broth; cook 2–3 minutes or until tender. Remove pot from heat. Add sliced beef; let stand 2–3 minutes and until beef is 145°F.
Cut lime into wedges; tear basil and cilantro into pieces. Divide basil, cilantro, green onions, and bean sprouts evenly between four bowls. Ladle soup mixture into each bowl and garnish with a lime wedge. Serve.