Vietnamesephowithbeefamericastestkitchen Recipes

VIETNAMESE PHO WITH BEEF - AMERICA'S TEST KITCHEN

Vietnamese Pho With Beef - America's Test Kitchen image

Make and share this Vietnamese Pho With Beef - America's Test Kitchen recipe from Food.com.

Provided by Debbie R.

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

9 cups low sodium chicken broth
2 inches piece fresh ginger
3 slices lime zest (each 2.5 inches long)
1 tablespoon juice (from one lime)
1/2 teaspoon Chinese five spice powder
8 ounces thick rice noodles
1 lb sirloin steak, tips thinly sliced
3 tablespoons fish sauce
1 teaspoon asian chili-garlic sauce
4 scallions, thinly slice
1/3 cup fresh whole cilantro leaf

Steps:

Prepare ginger. Peel, halve lengthwise and smash it.
Bring broth, ginger, lime zest and five-spice powder to boil in dutch oven over med-hi heat. Add noodles and cook until nearly tender, about 5 minuts.Stir in beef. Simmer until cooked thru and noodles are completely tender, about 2 minutes.
Off heat, stir in fish sauce, chili-garlic sauce and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro; serve.

VIETNAMESE BEEF PHO

Vietnamese Beef Pho image

This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup. From allrecipes.com

Provided by ngibsonn

Categories Meat

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh gingerroot
1 lemongrass
1 cinnamon stick
1 teaspoon whole black peppercorn
1 lb sirloin tip steak, cut into thin slices
1/2 lb bean sprouts
1 cup fresh basil leaf
1 cup fresh mint leaves
1 cup loosely packed cilantro leaf
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

Steps:

In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns.
Bring to a boil, reduce heat, and cover.
Simmer for 1 hour.
Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
Soak the noodles in hot water to cover for 15 minutes or until soft.
Drain.
Place equal portions of noodles into 6 large soup bowls, and place raw beef on top.
Ladle hot broth over noodles and beef.
Pass platter with garnishes and sauces.

Nutrition Facts : Calories 515.4, Fat 11.8, SaturatedFat 4.8, Cholesterol 56.8, Sodium 3294.2, Carbohydrate 72.8, Fiber 3.8, Sugar 4.1, Protein 27.9

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