Ingredients
Beef Pho:
- Onion - 1 , halved
- Star anise - 3
- Cinnamon sticks - 3
- Cloves - 3
- Vegetable broth - 2 quarts
- Soy sauce, low-sodium - to taste
- Baby bok choy - 8 , halved ((Or sub 1 bok choy for every 2 baby bok choy))
- Carrots - 2 , sliced thinly
- 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
- Straw mushrooms (15 oz) - 1 can , rinsed and drained ((These are canned mushrooms - look for them in the ethnic aisle))
- 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
Prep
- Make pho broth - Combine halved onion, star anise, cinnamon sticks, and cloves with vegetable broth in a large pot. Bring to a boil and simmer for ~20 minutes. Remove spices and onion. Season to taste with soy sauce. (Can be done up to 3 days ahead)
- Bok choy / Carrots / Garlic / Jalapenos / Bean sprouts / Cilantro / Limes - Prep as directed. (Can be done up to 3 days ahead)
- Straw mushrooms - Rinse and drain.
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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 carrots. Saute for ~4 minutes. If the pan ever looks too dry, add in a splash of the pho broth or water. Next add in bok choy with garlic. Saute for another 4 to 6 minutes, until tender but still with a crunch. Add in mushrooms and toss until warmed-through.
- Assemble topping plates with jalapenos, bean sprouts, limes, and basil.
- Divide noodles into bowls. Top with vegetable saute and cilantro leaves. Ladle broth over noodles. Let everyone take what they want from the topping plate. Enjoy with Sriracha.
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