Pho-Licious Beef Noodle Bowl
Total Time
- 8 oz 250 g Rice Vermicelli Noodles, dry
- 1 tub (4 lbs) 1 tub (1.81 kg) Signature French Onion
- 8 cups 1.9 L Water, 1 full tray
- 3 oz 90 g Ginger, fresh
- 5 each 5 each Star Anise, Pods
- 1 tsp 3 g Coriander Seeds
- 1 tsp 2.4 g White peppercorns
- 1 each 1 each Cinnamon Stick
- Fish Sauce (optional)
- 8 oz 250 g Filet of Beef, very thinly sliced
- Toppings
- 8 oz 250 g Bean Sprouts
- ½ cup 80 g Cilantro, finely chopped
- ½ cup 25 g Basil, fresh
- ½ cup 25 g Mint Leaves
- Hot Chili Sauce
- 12 each 12 each Lime Wedges
- 4 each 4 each Red Chili, freshly chopped
- Soak noodles in very hot tap water according to package directions until softened. Rinse under cold water and set aside.
- In a large pot, combine French Onion Soup and water. Add ginger, star anise, coriander seeds, peppercorns and cinnamon stick.Bring to a boil and then simmer for 30 minutes to 1 hour.
- Strain solids from the broth through a fine mesh sieve or cheesecloth. Taste and adjust seasoning with fish sauce if required. Keep stock hot until ready to serve.
Prepare all the soup garnishes: Thinly slice the beef (as for carpaccio). Wash and drain all other garnishes. Arrange everything neatly on a side plate to serve alongside the noodle bowl
Assemble the bowl: Place a portion of noodles at the bottom of each serving bowl. Top with raw beef slices
Add broth: Pour the hot, simmering stock directly over the beef and noodles. The heat from the broth will cook the beef.
Tips
- Slice the meat while still slightly frozen – this allows for very thin slices.
- Suggested substitution for Filet of Beef: flank, brisket, eye round, chuck
Nutrition Facts
*5% or less is a little. 15% or more is a lot.
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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