Well I finally did last night, and it was on a recipe I wish I had found a long time ago too! The dish was sort of an at home version of one of my favorite Vietnamese dishes, Pho. I pleasantly was surprised at the ease and speed in which everything came together, and the versatility that the recipe holds. I can definitely see it being repeated in our house, instead of going out to eat quite so often at least.
Beef Noodle Bowls: (Serves: 4) - Originally from: Eat, Shrink, & Be Merry
- 4oz rice noodles or whole wheat spaghetti
- 6 cups beef broth
- 3 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 tbsp grated ginger root
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 12 oz beef tenderloin very thinly sliced
- 3 cups thinly sliced bok choy (I like this addition because we are trying to each more veggies at the moment)
- 1/3 cup chopped green onions
- 1/4 chopped basil
- bean sprouts
- lime, cut into wedges
- mint leaves
- Chili sauce
- cilantro leaves
Cook noodles according to package directions, rinse in cold water and set aside.
Combine broth, ginger, soy sauce, oil and lime juice in pot. Bring to boil reduce heat and simmer for three minutes.
Add bok choy, basil, green onion and beef. Cook until beef is just cooked through.
To assemble: Place noodles on bottom of bowl, top with bean sprouts. Ladle soup over top. At this point season to individuals taste with mint, more lime juice, cilantro or hoisin and chili sauce.