I know it has been forever! I have been a little occupied with the move and getting settled it. We have been in Tulsa for a month now and we are liking it very much. Before we left Lakeland, FL my hubby and I went to our favorite sushi joint Gosh! Asian Bistro. Of course we usually went there for sushi, but this particular night my hubby tried something new. We were sitting at the sushi bar and the lady next to us was served this HUGE bowl of soup, my hubby being a big fan of soup asked what it was, it was Pho Soup.
This was some tasty soup. When we arrived in Tulsa Hubby kept saying he wished we could find someone who made Pho Soup. Then we discovered this HUGH Asian market here in Tulsa and I decided that I could find a Pho Soup recipe and attempt it myself. I found this recipe on foodnetwork.com and made some adjustments which are in blue.
- 6 cups beef chicken broth
- 1 (1/4-inch thick) slice ginger
- 2 whole star anise*
- 1 cinnamon stick
- 1/2 1/4 pound piece boneless beef sirloin, trimmed of any fat
- 1 skinless boneless chicken breast
- 12 medium divined peeled raw shrimp
- 3 ounces dried flat rice noodles*
- 1/4 cup Asian fish sauce*
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh bean sprouts, rinsed and drained
- 1/8 cup minced scallions
- 1/4 cup fresh cilantro sprigs, washed and finely chopped
- 1 small thin fresh red or green Asian chilie, sliced very thin
- 1/2 cup fresh thai basil leaves
- Lime wedges for garnish
*Available at Asian Markets
In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges
I made this soup for the first time for some friends that we had over. It went over very well and it was very filling. Just an FYI when I went to the Asian Market there where like 100 different fish sauces and I took a lucky guess when I picked mine. I worked out perfectly I got Huong Vi Que Nha / Mam Sac Xay……I don’t know what it means but it is gray in color and the fish is pureed. Warning the sauce , which is more like a paste, does not have a pleasant smell to it, but it is a must have. Believe me give this a try it is a great soup to curl up with on a cold day.