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Beef Pho

There’s nothing “faux” about the taste of this simple and fresh Vietnamese-inspired Pho. With just a few fresh ingredients and pantry items, this recipe can be prepared in record time using up leftover beef strips.

 1 tbsp (15 mL) sesame oil
 1 cup (250 mL ) sliced onions
 4 slices peeled fresh ginger
 ½ tsp (2 mL) 5-spice powder (or pinch each of ground cumin, cinnamon, cloves and nutmeg)
 2 cups 1/2 cups ( 625 mL) reduced-sodium beef broth
 2 cups 1/2 cups ( 625 mL) water
 1 tbsp (15 mL) fish sauce, or to taste
 4 oz (125 g) dried rice stick noodles
 ½ lb (250 g) *pre-cooked rare Ontario beef, cut into strips
 2 cups (500 mL) fresh bean sprouts
 ¼ cup (50 mL) each finely-minced packed fresh cilantro, basil, and/or mint leaves
 ¼ (50 mL) sliced green onion
Garnish (optional)
 Hot sauce
 4 lime wedges
Steps:
1

In a large saucepan, heat oil over medium-high heat until hot. Add onions and sauté, stirring occasionally, until lightly browned, about 5 minutes. Stir in ginger and 5-spice. Add broth and water and simmer, uncovered, 10 minutes. Stir in fish sauce.

2

Put noodles in a heat-proof bowl. Pour in enough boiling hot water to cover noodles to soak until tender, about 3 minutes (or follow package instructions).

3

Drain rice noodles and return to its bowl. Ladle broth into individual bowls. Divide noodles among bowls. Top with beef. Serve with side bowls of sprouts, cilantro, basil and/or mint, hot sauce, lime and fish sauce so each person can garnish their soup to their preference.

Cook's Notes:
4

Makes 4 servings

The rare beef will continue to cook in the hot broth.