Pho: a vietnamese noodle soup that is usually served with beef or chicken.  This time I chose to omit the beef or chicken, but they can be easily added if you want them!  The noodles used are made from rice flour and can be purchased in different widths.  I used a wide noodle for this Pho recipe.
3 to 4 oz of rice noodles (pho noodles)
1 14.5 oz can beef broth
1 tsp sesame seed oil (I used hot sesame seed oil)
1 1/2 tsp oyster sauce
1 to 3 cups water (to dilute the beef broth)
1 tsp ginger, grated
3 green onions, sliced
3 mushrooms, sliced
1 tbs cilantro, chopped
1 tbs sesame seeds
1/2 kale leaf, shredded (optional)
1 jalapeno pepper, sliced (optional)
1 lime, thinly sliced

- Mix beef broth, sesame seed oil, oyster sauce, water, ginger, green onions, mushrooms, cilantro, sesame seeds, and kale in a pot and bring to boil.  (NOTE: you can add 1 or more cups of water to the mixture to dilute the beef broth flavor.  So if you like a strong beef flavor, don't add very much water.)

- In a second pot, fill halfway with water and bring to boil.  Place 3 or 4 oz rice noodles (pho noodles) in the boiling water for 5 minutes.  Drain the water.  Rinse the noodles in cool running water.  Place noodles back into empty pot.

- For each individual serving bowl: scoop some noodles into your bowl, then ladle some of the broth mixture on top of the noodles, squeeze a lime wedge or two into your soup, and then top off with jalapeno pepper slices.

Comments are closed.