Vietnamese Beef Pho with Brown Rice Noodles

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Vietnamese Beef Pho with Brown Rice Noodles Recipes

      

August 3, 2016

This traditional Vietnamese soup is great year round. Substituting brown rice noodles for the usual rice noodles makes for a great flavor.

  • Prep: 15 mins
  • Yields: 4 bowls

Ingredients

1 pound beef tenderloin fillet, sliced as thin as you can get it!

8 ounces brown rice angel hair pasta

5 ½ cups fat free, reduced sodium beef broth

1 scallion thinly sliced

1 cup basil (Thai basil if you can find it), thinly sliced

½ cup cilantro, chopped

1 serrano chili (or hot chili of your choice), seeded and minced

1 lime, quartered into wedges

½ teaspoon five spice powder

Directions

1Cook angel hair pasta according to package directions, leaving out the salt

2Drain and divide noodles among 4 soup bowls.

3Sprinkle on on each ¼ sliced scallion, ¼ cup basil, 2 Tbsp cilantro, ¼ of the sliced chili and one lime wedge.

4In a soup pot, bring the beef broth to a boil.

5Reduce heat to a low simmer and whisk in five spice powder

6Add beef just to cook through about 1minute.

7Divide broth and beef evenly among the four bowls.

8Serve before it cools!

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Nutrition Facts

Serving Size1 bowl
Calories375
Sodium600mg
Cholesterol60mg
Total Fat7g
Saturated Fat2.4g
Dietary Fiber3g

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