ZENB Beef Pho at Home
PREP TIME 15 minutes
COOK TIME 55 minutes
TOTAL TIME 70 minutes
Serving Size: 558g
|Amount per Serving*||% Daily Value|
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.
- 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
- 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
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.
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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