ZENB Beef Pho at Home

SERVES 6

PREP TIME 15 minutes

COOK TIME 55 minutes

TOTAL TIME 70 minutes

Nutritional Facts

NUTRITIONAL FACTS

Serving Size: 558g
Servings: 6

Calories: 370

Amount per Serving*% Daily Value
Total Fat5g6%
Saturated Fat1.5g8%
Trans Fat0g
Cholesterol40mg13%
Sodium1160mg50%
Carbohydrates44g19%
Dietary Fiber32g7%
Total Sugar7g
Protein36g
Vitamin A 10%
Vitamin C 15%
Vitamin D 0mcg 0%
Calcium 91mg 8%
Iron 5mg 30%
Potassium 827mg 20%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

FEATURED IN RECIPE


ZENB Rotini Pasta

Pho was created in Vietnam and commonly sold as street food. This simple culinary masterpiece is a combination of noodles, meat and a very flavorful broth. A piping hot bowl of Pho can be accomplished using ZENB Rotini Pasta. This dish will quickly become a new favorite in your household. ZENB Beef Pho at Home is a dish that will entice you with flavors of star anise, cinnamon and fish sauce. It is also low in calories, low in fat and a good source of protein.

INGREDIENTS

Broth
  • 1 medium onion, peeled, quartered
  • 4 inch piece ginger, peeled, halved lengthwise
  • 4 star anise
  • 4 cloves
  • 2 cinnamon sticks
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 4 cups beef bone broth
  • 4 cups unsalted chicken bone broth
  • 2 tablespoons Asian fish sauce
  • 1 lime, juiced
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1 box (12 ounces) ZENB Rotini Pasta made from 100% Yellow Peas, uncooked
Toppings
  • 3/4 pound raw beef tenderloin or ribeye, sliced thin against the grain
  • 2 cups fresh bean sprouts
  • 2 cups loosely packed Thai basil, cilantro, and/or mint sprigs
  • 1 large jalapeño pepper, thinly sliced
  • lime wedges
  • hoisin sauce
  • Sriracha sauce

INSTRUCTIONS

1.

Adjust oven rack to top position; preheat broiler to high. Place onion and ginger on baking sheet lined with foil. Broil for 13-15 minutes, turning once, until all outer surfaces are deeply charred.

2.

Add star anise, cloves, cinnamon, fennel and coriander seeds to large pot on medium heat. Cook 3-4 minutes, stirring constantly, until toasted and fragrant. Add charred onion, ginger and broths; bring mixture to a boil. Reduce heat to low; simmer 30 minutes. Strain broth; discard ginger, onion and spices. Return broth to pot. Stir in fish sauce, lime juice, sugar and salt. Keep broth mixture at a low simmer on low heat.

3.

Meanwhile, cook ZENB Pasta as directed on package. Drain; divide pasta between four large soup bowls.

4.

Top each serving with beef slices, spouts, herbs and chilies. Ladle hot broth over toppings. Serve immediately with lime wedges, hoisin and Sriracha sauce.

Tasty Tips

Cut the beef against the grain as thin as possible, or have your butcher cut paper thin slices on the meat slicer. The residual heat of the hot broth cooks the raw slices of beef right in the bowl. Asian markets often sell paper thin slices of meat for hot pots that would work perfectly in this recipe.

Substitute broiled or grilled, skin-on chicken thighs for the beef.

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