Vietnamese Beef Pho
Serve with Garnishes.

Serves: 6

• 4 quarts low sodium beef broth
• 1 large onion, sliced into rings
• 6 slices fresh gingerroot
• 1 lemongrass
• 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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