Vietnamese Beef Pho
Serve with Garnishes.
4 quarts low
sodium beef broth
1 large onion, sliced into rings
6 slices fresh gingerroot
1 cinnamon stick
1 teaspoon whole black peppercorns
3/4 pound sirloin tip steaks, cut into extremely thin slices*
1/2 lb bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 - 8ounce packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce
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. Remove cinnamon half way through cooking time.
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.
COOKS NOTE: Cutting extremely thin slices is most easily done with a very
sharp knife while meat is partially frozen.
Per Serving: 598 Calories; 5g Fat (6.8% calories from
fat); 1g Saturated Fat; 45g Protein; 97g Carbohydrate; 5g Dietary Fiber;
35mg Cholesterol; 195mg Sodium. Exchanges: 4 1/2 Grain(Starch); 5 Lean
Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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