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Active: 35 min Total: 45 min
Cuisines

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Bok choy / Carrots / Garlic / Jalapenos / Bean sprouts / Cilantro / Limes - Prep as directed. (Can be done up to 3 days ahead)
  3. Straw mushrooms - Rinse and drain.

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Make

  1. Warm up noodles from yesterday in the microwave, ~45 seconds.
  2. If you made the broth earlier, bring it back up to a boil.
  3. 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.
  4. Assemble topping plates with jalapenos, bean sprouts, limes, and basil.
  5. 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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