Pho Noodle Bowl

Jul 19, 2021

Pho Noodle Bowl

Southeast Asian cuisine offers one of the most complex and exciting flavor profiles for Western palates. Pho, a beloved staple, exemplifies this with its deep, aromatic broth, bright notes of lime, ginger, and cinnamon, and the delightful crunch of fresh herbs and vegetables.

While traditional pho requires hours of simmering bones and spices, this time-saver version brings those incredible flavors to your table in less time. The key to a flavorful broth lies in fresh ginger and onions, the foundation of many Asian dishes. Don't shy away from fish sauce – this umami-rich ingredient transforms the broth from good to extraordinary. Our Key West Seafood Rub & Seasoning also brings orange peel, cardamom, and coriander to the table, livening up this deep, nutritious, and lively broth.

Tender slices of seared sirloin, a handful of fresh herbs, and generous portions of chewy rice noodles complete this comforting dish. It's the perfect meal to welcome friends home after a long journey, to soothe those working late nights, or to nourish new parents.

This pho noodle soup isn't just food for the body; it's a warm embrace for the soul. It invites you to explore the vibrant world of Southeast Asian flavors from the comfort of your own kitchen. 

Serves: 4

Ingredients:

  • 8 oz. rice noodles
  • 2 TBSP olive oil
  • 12 oz. lean beef sirloin
  • s.a.l.t. sisters Blend, to taste
  • 1 medium onion, sliced 
  • 1 3-inch piece ginger, unpeeled, cut in half
  • 4 cups low sodium beef broth
  • 2 cups water
  • 2 TBS Bragg’s Liquid Aminos
  • 2–4 TBSP fish sauce
  • 1–3 tsp s.a.l.t. sisters Key West Seafood Rub & Seasoning
  • 2 cups kale, torn into bite-sized pieces
  • 1 cup fresh bean sprouts
  • Handful Thai basil leaves
  • ½ cup fresh cilantro leaves
  • 2 large scallions, sliced
  • 1 jalapeno pepper, seeded and thinly sliced (optional)
  • 2 limes, quartered

Directions:

  1. Prepare the rice noodles according to package directions.
  2. Using a fork, tenderize the beef by poking it all over, then lightly season with s.a.l.t. sisters Blend. Heat olive oil in a large stockpot over medium-high heat. Sear the beef until charred but still rare, about 2–3 minutes per side. Transfer the beef to a plate, cover with foil.
  3. Add the sliced onion and ginger to the pot. Cook for about 5 minutes until onions are softened.
  4. Pour in the beef broth, water, Bragg’s Liquid Aminos, fish sauce, and Key West Seafood Rub & Seasoning. Add the torn kale. Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes. Taste and adjust seasoning as needed. Remove the pieces of ginger.
  5. Thinly slice the seared beef against the grain.
  6. Drain the cooked rice noodles and divide them among 4 bowls.
  7. Ladle the hot broth over the noodles in each bowl. Top with the sliced beef, fresh bean sprouts, Thai basil leaves, cilantro leaves, sliced scallions, and jalapeno slices (if using).
  8. Serve hot with lime wedges on the side.

Enjoy your comforting Pho Noodle Bowl!
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