October rolls in and a little chill comes too. Wouldn’t it be nice to enjoy the warmth of the house and a bowl of Asian soup? Put in a bit of spice and we’re all ready to face autumn!
A bowl of hot noodle soup is pure comfort food especially when the cold is rolling in. This time, we are using the Vietnamese pho rice noodles in a slightly spicy beef broth, fresh vegetables and sauteed marinated beef to bring out more intense flavors.
Spicy beef pho recipe
- 7 ounces beef, diced
- 2 tablespoons soy sauce, plus more if desired
- Ground black pepper
- 1-1/2 limes
- Extra-virgin olive oil (can be replaced with other kinds of oil)
- 4 cups beef broth
- 1 spring onion, chopped
- 3.5 ounces string beans, chopped
- 2 carrots, sliced to rings
- 1 chili, seeded and chopped
- 4 mint leaves
- 1 tablespoon fish sauce
- 2 endives, chopped
- 2 tablespoons sesame oil
- 7 ounces pho noodles
- Marinate the beef with 2 tablespoons of soy sauce, pepper, the juice of 1/2 lime and extra-virgin olive oil.
- Bring the beef broth to a boil then simmer for 10 minutes. Add the onion, carrots, string beans, chili, mint, fish sauce and the remaining lime juice. Cook for another 10 minutes.
- Add the endives and sesame oil at the last minute.
- While boiling the broth, boil some water in another pot. When it boils, add the pho noodles Cook for 2–3 minutes or follow the instructions in the packaging. When they are cooked, drain then distribute them to individual serving bowls.
- In another saucepan with extra-virgin olive oil, over medium heat, saute the beef until cooked through, about 3-4 minutes.
- Pour the broth and vegetables in the bowls. Add the beef on top. Add some soy sauce if desired.
More noodle soup recipes
Thai curry pumpkin noodle soup recipe
Chicken noodle soup in a bread bowl recipe
Soba noodles, three ways
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