Pho Noodle Bowl 

Serves 4 

 

8 ounces rice noodles 

2 tablespoons olive oil 

12 ounces lean beef sirloin 

s.a.l.t. sisters blend 

1 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