Monday, April 21, 2008

Pho, Rachael Ray Style

Rachael Ray

  • 5 ounces rice noodles
  • 2 cups bean sprouts
  • 1 pound deli roast beef, cut in 1/2-inch strips
  • 1 tbs. vegetable oil
  • 1 jalapeño, seeded and thinly sliced crosswise
  • 3 scallions, thinly sliced (white and light green parts only)
  • 2 cups beef broth (or one can)
  • salt
  • 1/3 cup cilantro leaves
  • lime wedges

  1. Add the rice noodles to a medium saucepan filled with water and bring to a boil. Cook until tender, about 3 minutes. Drain, rinse with cold water and drain again.
  2. Divide the cooked rice noodles, bean sprouts and roast beef strips among 4 soup bowls.
  3. Heat the oil in the same pan over medium heat. Add the jalapeño and scallions and cook, stirring occasionally, until softened, about 2 minutes. Add the beef broth and 2 cups water and bring to a boil. Cook, uncovered, for 10 minutes. Season the soup with salt and divide among the bowls.
  4. Garnish with the cilantro leaves and lime wedges.

Notes: Next time, I will use all beef broth (instead of using water for part of it) and leave the seeds in the jalapeño. I might also add garlic, ginger or something else to the broth to make it richer. We also only used half of the beef.

Tim's Rating: 8/10
Liz's Rating: 8/10


gaga said...

Yum, looks good. I recently made a cheater's version of pho too. I find that adding in a few spices to the beef broth and simmering makes a huge difference. But still, nothing beats simmering bones for hours to get a nice flavorful broth. Too bad it's so much work!

Priscilla said...

That looks great, my Dad likes this soup a lot!