Faux Pho

Think of this take-off on the traditional beef soup, Pho, from Vietnam. the soup works well with any of your favorite veggies, thinly sliced: carrots, onion, cabbage, lettuces, jicama, red or green bell pepper. only 482 calories per serving!
Directions for: Faux Pho

Ingredients

Broth

8 cup chicken broth

2 thin slices peeled ginger

2 whole pieces star anise

1 small (1/2-inch) section cinnamon stick

shallot, thinly sliced

2 Tbsp low-sodium soy sauce, plus extra for serving

tsp pepper

Garnish

12 oz dried rice noodles

1 lb(s) boneless beef sirloin, or London broil, trimmed of any fat, frozen

1 small head romaine lettuce, shredded, or 2 cups shredded Savoy cabbage

1 rounded cup bean sprouts

1 red or green bell pepper, seeded, stemmed, and thinly sliced

3 scallions, minced

cup thinly sliced radish

1 cup fresh cilantro sprigs (pluck off the top leaves with slender stem attached)

jalapeno pepper, seeded, stemmed, and minced

cup fresh basil leaves

cup fresh mint leaves

Salt

2 Tbsp peanuts, chopped

Lime wedges, for garnish

Toasted sesame oil, for serving

Hoisin sauce, for serving

Assembly Notes

Directions

Broth Garnish Assembly

1. for the cooking liquid, in a large saucepan, bring the broth, ginger, star anise, cinnamon, and shallot to a boil. Reduce heat to very low, partially cover, and simmer 15 minutes; remove spices with a slotted spoon. Add soy sauce and pepper, set aside.

2. Meanwhile, in a large bowl, soak noodles in cold water to cover until softened and pliable, 30 minutes. Bring a large pot of salted water to a boil.

3. with a very sharp knife, cut beef across the grain into very thin slices; arrange on a serving plate and refrigerate until ready to serve. Arrange all of the other vegetables, herbs, chopped peanuts, and lime wedges on a second, large platter.

4. Drain noodles in a colander. Add to boiling water and cook, stirring, 45 seconds. Drain noodles in a colander.

5. to serve, bring broth to a boil. Divide steak slices between 4 large serving bowls. Ladle broth over noodles. Add noodles, vegetables and herbs to each bowl. Everyone seasons with lime wedges, salt, soy sauce, sesame oil, and/or hoisin sauce, as they like.

Notes

1. Steak can be poached in the broth in advance, over heat, if lightly cooked meat is an issue: Bring saucepan of broth to a simmer, add meat, and cook 30 seconds. Divide broth and steak between serving bowls, and add remaining ingredients.

2. Beef sirloin can be reduced to 3/4 pound to save calories.

See more: Soup, Chinese, Chinese New Year, Winter, Healthy, Low-Carb, Low-Fat