Vietnamese Beef Pho Noodle Bowl

Serves: 4

Time: 15 minutes

Difficulty Level: Easy

Adapted from Andrea Nguyen’s “Into the Vietnamese Kitchen" (Ten Speed Press, 2006)

Ingredients:

• 2 pouches of 20 oz Nona Lim Pho Beef Bone Broth
• 2 boxes of Nona Lim Pad Thai Rice Noodles
• 1/2 pound steak cut of choice, thinly sliced against the grain (freeze for 15 minutes to make it easier to slice)
• 3 or 4 scallions, green part only, cut into thin rings
• Some chopped cilantro
• Ground black pepper

For Garnish Plate (optional)

• Sprigs of spearmint and Asian/Thai basil
• Bean sprouts 
• Sliced red hot chilies
• Lime wedges

Instructions:

Broth and Noodle Prep

1. Using a medium sized pot, bring pho broth to a simmer
2. Add fresh rice noodles to the simmering broth, it will loosen up immediately. Cook for 1-2 minutes. Turn heat off. Transfer rice noodles to bowl and set aside.
3. Using the same pot of water, blanch bean sprouts for 20 seconds, add to the garnish plate.
4. Blanch thinly sliced steak for 30 seconds. Add on top of the noodles.

Assembly

1. Divide noodles between the bowls.
2. Place blanched beef on top of the noodles.
3. Garnish with green onions, chopped cilantro, and cracked black pepper.
4. Ladle in broth and serve with garnish plate.