Pho Noodle Bowl
By Charmane Andrews Skillen
Pho Noodle Bowl
Serves 4
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8 ounces rice noodles
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2 tablespoons olive oil
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12 ounces lean beef sirloin
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s.a.l.t. sisters blend
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1 medium red onion, sliced
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1 3-inch piece ginger, unpeeled, cut in half
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4 cups low sodium beef broth
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2 cups water
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2 tablespoon Bragg’s Liquid Aminos
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2 – 4 tablespoons fish sauce
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1-3 teaspoon s.a.l.t. sisters Key West Seafood Rub & Seasoning
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2 cups kale, torn into bite-sized pieces
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1 cups fresh bean sprouts
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Handful Thai basil
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½ cup fresh cilantro
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2 large green onions, sliced
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1 jalapeno peppers, seeded, thinly sliced, optional
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2 limes, quartered
Directions:
Prepare the noodles per label directions.
Using a fork poke the meat all over with a fork to tenderize it, lightly season meat with s.a.l.t. sisters blend. Heat a large stockpot over medium-high heat; add olive oil. Sear the meat until charred but still rare, 2 to 3 minutes per side, and then transfer to a plate. Add the onion and ginger to the pot: cook about 5 minutes. Add the broth, water, Bragg, fish sauce, Key West Seafood Rub and kale bring to a boil, reduce heat; cover and simmer about 20 minutes. Taste and adjust seasonings, remove ginger pieces.
Thinly slice the meat against the grain. Drain noodles and divide them among 4 bowls. Top with the broth, beef, bean sprouts, basil, cilantro, green onions and jalapeno to each bowl.
Serve hot with lime wedges
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