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Vietnamese Beef Noodle
This shortcut version of pho, Vietnam’s beloved comfort food, comes together quickly for a satisfying bowl of goodness. Use Thai basil, if it is available, for a more authentic flavour.
1 tbsp canola oil
3 garlic cloves, minced
1 onion, thinly sliced
1 tbsp grated fresh ginger
1⁄2 tsp Chinese five-spice powder
8 cups ready-to-use beef broth
2 tbsp hoisin sauce
2 tbsp fish sauce
8 oz dried flat rice noodles
1 lb boneless beef sirloin steak, cut into very thin slices
2 green onions, thinly sliced
2 cups bean sprouts
1 cup chopped fresh cilantro
1⁄2 cup chopped fresh mint or basil
2 limes, quartered
1 jalapeño pepper, thinly sliced (optional)
In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes.
Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy.) Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters, jalapeño slices (if using) and Sriracha. Serves 4 to 6. Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.
Courtesy of “Best of Bridge Weekday Suppers” by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold. Image credit: Matt Johnannsson, Reflector Inc.
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