“Phở”

I know that this is by no means traditional Phở, but instead think of it as a tasty interpretation of traditional Phở.

Phở is a Vietnamese noodle soup that has linguine like rice noodles, fresh herbs, a delicious broth and meat (typically beef or chicken…I prefer beef). Given my current situation of lets face it being extremely poor, there was no way that I could go out and buy all the ingredients to make the broth from scratch (it is on my list to do at some point though), so I used a Phở “starter” broth…it was a concentrated liquid broth that you add water to from Savory Choice. Pacific Naturals also has several Phở  to choose from (which are delicious, if you haven’t tried them yet, you should).

I started off by sauteing some fresh ginger, garlic, and turmeric in a large pot, then adding a whole bunch of vegetables, the liquid broth, and water, brought it to a simmer and let it hang out for a while. I was going to leave it just like that but remembered that in my little freezer I had a small piece (about 3 oz) of hanger steak. I defrosted that and quickly marinated it in some 50% less Sodium Tamari from San-J and about a tablespoon of chili paste. This turned out so delicious especially with the added Thai chili peppers and chili paste. You can add whatever vegetables or meat you wish. I would have added some cilantro, green onions, and bean sprouts if I had them.

“Phở” – Spicy Asian Vegetable Soup w/ Seared Hanger Steak

Ingredients

• 12 oz of hanger steak
• 1/4 cup 50% less sodium Tamari
• 2 Tablespoons Chili Paste
• 2 teaspoon oil, divided
• 2 garlic cloves roughly chopped
• 1/4 inch fresh turmeric minced
• 1/2 inch of fresh ginger minced
• 4 Thai chili peppers
• 1/2 cup diced carrots (purple, orange, white, etc.)
• 2 large portabella mushroom caps diced
• 1/2 cup shredded cabbage (green and/or red)
• 1/2 cup chopped baby bok choy (white parts. Green tops – chiffonade)
• 1/2 cup summer squash, julienne
• 3 packets of Savory Choice Pho Liquid Broth (Chiken)
• 6 cups of water
• 4 oz Sorghum noodles, broken in half

Toppings (optional):

• Bean Sprouts
• Cilantro
• Green Onions
• Lime Wedges
• Chili Paste

Method of Preparation

1. In a container or bowl marinade beef in tamari and chili paste – set aside.
2. In a large stock pot heat oil over medium heat.
3. Add garlic, turmeric, ginger, and Thai chili peppers, cook for 2 minutes.
4. Add carrots and mushrooms, and cook for an additional 3 – 5 minutes.
5. Next, add shredded cabbage, bok choy (white parts), summer squash, liquid broth packets and water. Bring to a simmer
6. Add in bok choy tops and sorghum noodles, continue to simmer until noodles are soft but not over done, about 10 minutes.
7. In a small pan heat 1 teaspoon oil over medium-high heat.
8. Once the oil is nice and glossy and moves easily around the pan, add steak.
9. Cook for 3-4 minutes per side, depending on the thickness (you want a nice sear but not cooked throughout as it will finish cooking in the soup).
10. Remove steak from pan, and let rest.
11. Thinly slice steak against the grain.
12. Ladle the soup into four bowls, top with 3 oz of sliced steak and any additional toppings mentioned above (optional)
13. Serve immediately

This recipe is gluten-free and dairy free and can easily be made vegetarian!