Beef Pho
with sauteed bok choy

Name: Beef Pho
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion, halved; 3 Star anise; 3 Cinnamon sticks; 3 Cloves; 2 quarts Beef broth / stock; to taste Fish sauce; 8 Baby bok choy, halved ((Or sub 1 bok choy for every 2 baby bok choy)); 2 cloves Garlic, minced; 1 to 2 Jalapenos, sliced thinly; 1 cup Bean sprouts, trimmed; 1/4 bunch Cilantro, leaves of; 1 Limes, sliced into wedges; 1 lb Sirloin beef, sliced thinly; ~4 cups Leftover noodles; 1 Tbsp Cooking oil; 1 bunch Thai basil (opt) ((If you can't find this variety of basil, it's fine to skip)); to taste Sriracha; to taste Hoisin sauce (opt)

Active: 35 min Total: 45 min

Original

Even if you're not familiar with Vietnamese food, it's likely you've at least had a bowl of pho. Pho is beef noodle soup and you can find versions of it all over the country. Even on the hottest days, you'll find people sweating over bowls of this traditional meal. If the weather is hot, you can pretend you're in Ho Chi Minh sweating it out!
Smarts: Traditional pho broth is made from beef bones, but we're taking a bit of a shortcut by starting with store-bought.

Proteins

Beef, non-ground

Cuisines

Asian - Vietnamese

Ingredients

Metric

Servings:

Beef Pho:

Onion - 1 , halved
Star anise - 3
Cinnamon sticks - 3
Cloves - 3
Beef broth / stock - 2 quarts
Fish sauce - to taste
Baby bok choy - 8 , halved ((Or sub 1 bok choy for every 2 baby bok choy))
Garlic - 2 cloves , minced
Jalapenos - 1 to 2 , sliced thinly
Bean sprouts - 1 cup , trimmed
Cilantro - 1/4 bunch , leaves of
Limes - 1 , sliced into wedges
Sirloin beef - 1 lb , sliced thinly
Leftover noodles - ~4 cups
Cooking oil - 1 Tbsp
Thai basil (opt) - 1 bunch ((If you can't find this variety of basil, it's fine to skip))
Sriracha - to taste
Hoisin sauce (opt) - to taste

Prep

Make pho broth - Combine halved onion, star anise, cinnamon sticks, and cloves with beef broth in a large pot. Bring to a boil and simmer for ~20 minutes. Remove spices and onion. Season to taste with fish sauce if it’s not savory enough for you. (Can be done up to 3 days ahead)
Bok choy / Garlic / Jalapenos / Bean sprouts / Cilantro / Limes - Prep as directed. (Can be done up to 3 days ahead)
Beef - Slice as thinly as possible.

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Make

Warm up noodles from yesterday in the microwave, ~45 seconds.
If you made the broth earlier, bring it back up to a boil.
Heat up a saute pan over medium-high heat. Add cooking oil and then bok choy with garlic. Saute for 4 to 6 minutes, until tender but still with a crunch.
Assemble topping plates with jalapenos, bean sprouts, limes, and basil.
Divide noodles into bowls. Top with beef, bok choy, and cilantro leaves. Ladle broth over noodles - the hot broth will cook the beef. Let everyone take what they want from the topping plate. Enjoy with Sriracha and hoisin sauce.

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