It’s been so long since my last post and I apologize. I got super sick, and then my family had a late Easter so I spent all of Saturday and Sunday in a cooking extravaganza (plus doing some much-needed cleaning).
So basically I spent Monday completely wiped out and we ended up going out to dinner.
But here’s something I made when I was sick to use up some of the little bits and pieces in our fridge and pantry and because the thought of soup seemed like a good idea to try to beat down some of the sickness. I’m not sure how well it actually worked, but I loved every bite of it as I was eating it.
I’m calling it Faux Pho because I was inspired by pho when I was throwing together the soup, but I can pretty much guarantee that it’s nowhere near authentic.
Although it is super delicious and was the perfect meal to get some hot broth into a sick person i.e. me. My husband also verified the tastiness so rest assured (because you were so worried) that it wasn’t just my sickness combined with awesomely hot broth giving me that yummy feeling.
To me pho is all about the garnishes so I made a giant plate of side veggies which had the added bonus of effectively cleaning out my produce drawer.
I went the route of limes, a sliced jalapeno, bean sprouts, cilantro and some sliced green onions. You could definitely do some mint or basil in place of or in addition to some of the garnishes.
I wouldn’t suggest skipping the beans sprouts or lime though. Those two ingredients are pretty standard and, in my mind at least, absolutely necessary.
Also I’m a condiment fanatic so I set out hoisin, sriacha, soy sauce and Maggi for further customization (and added tastiness!).
- 7 oz wide rice stick noodles
- 4 scallions, whites minced and green parts sliced on diagonal for garnish
- 6 cups beef stock
- 1 ½ tsp fresh minced ginger
- 3 cloves garlic, minced
- 2 tsp Chinese 5 spice powder
- Salt and Pepper
- 1 medium onion, thinly sliced in half-moons
- ½ cup shredded cabbage
- 1 stalk of celery, thinly sliced
- 8 oz lean sirloin
- ½ Tbsp canola oil
- 2 cups mung bean sprouts
- 1 lime cut into 8 wedges
- 1 jalapeno, thinly sliced in half moons
- ¼ cup chopped cilantro (or mint or basil or a combination)
- Optional: Hoisin, Sriacha, Soy Sauce, Maggi
- Soak the rice noodles according to package directions. Drain and set aside.
- Put the beef into the freezer and let freeze for 15 – 25 minutes. Cut across the grain in to as thin a slice as possible.
- Arrange all of the garnishes on a plate and set aside.
- Heat canola oil in a large dutch oven over medium high heat. Add in the onions and sauté for 5 – 7 minutes or until very soft and starting to brown. Add in garlic and ginger and cook for another 30 seconds – 1 minute or until fragrant. Add in cabbage, beef stock, and 5 spice powder and bring to a boil. Taste and adjust (this is the point to add in more 5 spice and salt and pepper if you think it needs it).
- Stir in the noodles and simmer for 30 seconds until warmed and softened. Stir in the beef and remove the pan from the heat (the heat of the broth will cook the beef).
- Divide between 4 bowls and garnish to your liking.