Vietnamese Pho

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  7 clove or 21g

• Ginger root

  Raw

  600g

• Lemons

  Raw, with peel

  200g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  8 cup or 1.93kg

• Water

  Plain, clean water

  4 cup or 947g

• Soy sauce

  Made from soy (tamari)

  6 tbsp or 108g

• Fish sauce

  Ready-to-serve

  4 tbsp or 72g

• Rice noodles

  Dry

  800g

• Onions

  Sweet, raw

  1 onion or 331g

• Beef top sirloin

  Separable lean only, trimmed to 1/8" fat, select, raw

  1 lb or 454g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Mung beans

  Mature seeds, sprouted, raw

  100g

• Limes

  Raw

  100g

• Basil

  Spices, dried

  1 tsp, ground or 1g

Directions

1. Heat the olive oil over medium-high heat in a large pot. Then add the onion and garlic and saute a few minutes until the onions are soft and translucent.
2. Add the remainder of the broth ingredients. Bring to a boil, then reduce the heat to medium-low and let simmer for 45 minutes.
3. Strain out all the broth ingredients, then return the broth to high heat and bring up to a boil.
4. Add the vermicelli rice noodles and thinly sliced onion, and cook just until the rice noodles are tender (12 minutes).
5. Add the thinly sliced beef and season the broth to taste with freshly cracked black pepper.
6. Serve with the scallions, bean sprouts, lime wedges, and Thai basil on the side for each person to garnish their bowls individually.
7. Recipe by: Peter Bronski (source: http://nogluten-noproblem.com/2019/10/vietnamese-pho.html)