Servings:
|
about
scaling
|
Cook Time: |
30 minutes |
Prep Time: |
40 minutes |
Cook Method: |
stove top |
Cook Temp: |
varies |
| |
| |
.................................................................................
Pho is full of the haunting flavors of star anise, cloves, and cinnamon. The boiling broth cooks beef in the bowl, infusing it with flavor. Beef must be cut very thin to cook properly.
Note: Nom Pla is the name of the Asian fish sauce and it can be found in the International aisle. Flat rice noodles can be used in place of rice vermicelli. Be sure to rinse and drain the bean sprouts.
Pho
2 tsp. canola oil
1 2-inch piece fresh ginger, peeled
and roughly chopped
1 medium onion, halved and sliced
1 shallot, halved and sliced
1 tsp. five-spice powder
2 whole cloves
1 3-inch cinnamon stick
8 cups reduced-sodium beef broth
1/8 tsp. freshly ground black pepper
1 T bsp. nom pla (fish sauce, found in
the International aisle)
2 tsp. sugar
12 oz. Taste of Inspirations® Angus Flank
S teak, trimmed
8 oz. dried flat rice noodles or rice
vermicelli
1 small onion, sliced in paper-thin rounds
Garnishes
1 small bunch fresh mint (about
1 cup leaves)
1/2 bunch fresh cilantro (about 1 cup leaves)
1/2 bunch fresh basil (about 1 cup leaves)
3 scallions, thinly sliced
2 cups fresh bean sprouts, rinsed and drained
1 small serrano chili pepper, seeded and thinly sliced
1 lime, cut in wedges
Asian-style chili sauce
Hoisin sauce
1. Prepare pho. Heat oil in a large saucepan over medium-high heat. Add ginger, medium onion, and shallot, and sauté until
lightly browned, about 5 minutes. Add fivespice powder, cloves, and cinnamon stick, and sauté 1 minute. Add broth and black
pepper and bring to a boil, about 10 minutes. Lower heat and simmer 15 minutes. Pour broth through a strainer into a bowl,
pressing on solids with the back of a spoon. Discard solids, rinse out pan, and return strained broth to pan. Stir in nom pla and
sugar. Keep broth warm over low heat.
2. Wrap steak in plastic wrap and place in freezer to firm for slicing, about 20 minutes. Meanwhile, fill a wide bowl with hot
tap water. Add noodles and soak to soften, about 20 minutes. Rinse in cold water and drain. While they’re soaking, bring a large pot of water to a boil over high heat.
3. Halve firmed flank steak lengthwise, then slice thinly across the grain. Set aside.
4. Prepare garnishes. Arrange mint, cilantro, basil, scallions, bean sprouts, chili pepper, and lime wedges on a large platter or in small bowls for serving.
5. Cook noodles in pot of boiling water for 30 seconds. They’ll become very soft. Drain immediately and divide noodles among 6 soup bowls. Divide raw steak slices into 6 portions and lay them flat on top of noodles, then scatter some of the sliced small
onion over the steak. Bring broth back to a rolling boil. Ladle boiling broth into each bowl (the broth will cook the steak).
6. Serve immediately, with platter or bowls of garnishes, chili sauce, and hoisin sauce on the side. This soup may be eaten with a soupspoon and a pair of chopsticks.
Recipe courtesy of Hannaford fresh Magazine May June 09.
Nutrition Facts |
|
Serving Size
(500g
)
|
|
Servings Per Container
6
|
| Amount Per Serving |
| Calories 380 |
Calories from Fat 83 |
| |
% Daily Value * |
| Total Fat 9.3g |
14% |
| Saturated Fat 3g |
15% |
| Trans Fat 0g |
|
| Cholesterol 29mg |
10% |
| Sodium 366mg |
15% |
| Total Carbohydrate 44g |
15% |
| Dietary Fiber 3g |
12% |
| Sugars 3g |
|
| Protein 28g |
|
| Vitamin A 18% |
Vitamin C 25% |
| Calcium 8% |
Iron 27% |
| * Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| |
Calories |
2,000 |
2,500 |
| Total Fat |
Less Than |
65g |
80g |
| Saturated Fat |
Less Than |
20g |
25g |
| Cholesterol |
Less Than |
300mg |
300mg |
| Sodium |
Less Than |
2,400mg |
2,400mg |
| Total Carbohydrate |
Less Than |
300g |
375g |
| Dietary Fiber |
Less Than |
25g |
30g |
|
| Calories per gram: |
| Fat 9 - Carbohydrate 4 - Protein 4 |
back to top
|
|
2 tsp |
Canola oil |
|
1 ea |
Shallots, peeled and thinly sliced |
|
1 Tbs |
Chinese five spice, powder |
|
2 ea |
Whole cloves |
|
1 ea |
Spice, cinnamon stick |
|
8 cup |
Beef broth, low sodium |
|
1/8 tsp |
Black pepper, freshly ground |
|
1 Tbs |
Asian fish sauce |
|
2 tsp |
Sugar |
|
12 oz |
Hannaford Inspirations Angus Flank Steak |
|
8 oz |
Pasta, vermicelli, white rice, wheat free, dry |
|
1 cup |
Mint, fresh |
|
1 cup |
Fresh cilantro leaves |
|
1 cup |
Snipped fresh basil |
|
3 ea |
Medium scallions, trimmed and thinly sliced |
|
2 cup |
Bean Sprouts, fresh |
|
1 ea |
Serrano pepper, seeded, finely chopped |
|
1 ea |
Fresh lime, cut into wedges |
|
2 Tbs |
Fresh ginger, cut into thin matchstick pieces |
|
1 ea |
Small yellow onion, thinly sliced |
|
