Pho (Vietnamese Beef Noodle Soup)

We love going out for Pho, and figured there is no reason we can't make it at home ourselves.  This recipe is at the same time very simple and a little complicated.... meaning that there is a good amount of measuring and prep/chopping work to be done, but once you get past that, it's quick and easy to put it all together.  Certainly worth the effort.

For 3 very large bowls of Pho, each big and filling enough to be a meal in and of itself, do the following:

Ingredients

• 8 ounces of Ribeye/Delmonico Beef, fat trimmed off  
• One 8-ounce container of Rice Noodles (I used Ka-Me brand Vermicelli Rice Sticks
• 1.5 large Scallions
• 1/2 of a large Onion  
• 6 cups of Swanson 100% Fat Free Lower Sodium Beef Broth
• 1/2 cup of Bean Sprouts
• 1 red chili pepper
• Fresh cilantro
• Basil leaves

Accompaniments

• lime quarters
• hot chile sauce (we use Tuong Ot Sriracha)

Directions

1. Soak the noodles in cold water for 10 minutes.  Drain.
2. In a soup pot bring two quarts of water to a boil.  Add the drained noodles and cook them for seven minutes at a rolling boil, stirring occasionally until they tender.
3. Rinse the noodles under cold running water and set aside.
4. Slice the raw beef into thin strips and set aside.
5. Bring the broth to a boil over high heat.
6. While you are waiting for the broth to boil, thinly slice the scallions and onions, chop up the cilantro and the red chile pepper, quarter the lime, and prepare the basil leaves.
7. To serve, divide the noodles among 3 large individual serving bowls.
8. Arrange the thinly sliced raw beef, scallions, onion, and cilantro on top.
9. Pour boiling hot broth to cover noodles and serve immediately.  The boiling broth will cook the thin slices of beef.
10. Pho is traditionally accompanied by bean sprouts, basil leaves, cilantro, lime wedges, red chili peppers and hot chile sauce – which can be served on the side for each person to use as they wish.

Per serving, there are:

• 439 calories
• 23 g protein
• 74 g carbs
• 6 g fat
• 1 g fiber
• 1,066 mg sodium