Quick Beef & Napa Cabbage Pho
Classic Vietnamese noodle soup typically takes hours to make, but this healthy pho recipe gets tons of flavor from cooking the aromatics and spices before adding the broth. Serve with hoisin, Sriracha and lime wedges. Source: EatingWell Magazine, November/December 2016
Ingredients
Directions
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Heat oil in a large pot over medium-high heat. Add onion and ginger; cook, stirring, until starting to brown, 2 to 3 minutes. Add star anise, cinnamon stick, cardamom pods, coriander and fennel seeds; cook, stirring, for 30 seconds. Add stock (or broth), water and fish sauce; bring to a boil. Reduce heat to maintain a lively simmer, cover and cook for 5 minutes.
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Prepare rice noodles according to package directions. Drain and rinse well with cold water. Divide among 4 large soup bowls.
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Carefully pour the broth through a fine-mesh sieve into a large bowl (discard solids). Return the broth to the pot and bring to a boil. Add cabbage, cover and cook until tender, about 5 minutes. Stir in beef and cook for 1 minute. Remove from heat.
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Divide the cabbage, beef and broth among the bowls. Top with bean sprouts, mint and/or basil and jalapeño.
Tips
Tips: Star anise--named for its star-shaped pods that come from a small evergreen tree native to China--lends a licorice-like flavor to many Asian dishes. Look for it with bulk spices in natural-foods stores or at Asian markets.
Nutrition Facts
1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1/2 fat