Pho Noodle Bowl

Pho Noodle Bowl

Pho Noodle Bowl 

Serves 4 

  • 8 ounces rice noodles 
  • 2 tablespoons olive oil 
  • 12 ounces lean beef sirloin 
  • s.a.l.t. sisters blend 
  • medium red onion, sliced 
  • 1 3-inch piece ginger, unpeeled, cut in half 
  • 4 cups low sodium beef broth 
  • 2 cups water 
  • 2 tablespoon Bragg’s Liquid Aminos 
  • 2 – 4 tablespoons fish sauce 
  • 1-3 teaspoon s.a.l.t. sisters Key West Seafood Rub & Seasoning 
  • 2 cups kale, torn into bite-sized pieces 
  • 1 cups fresh bean sprouts 
  • Handful Thai basil 
  • ½ cup fresh cilantro 
  • 2 large green onions, sliced 
  • 1 jalapeno peppers, seeded, thinly sliced, optional 
  • 2 limes, quartered  



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