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Vietnamese Pho

Many combination of vegetables will work in this recipe, but don't skimp on the fresh herbs. The herbs are important for flavor and health benefits. Chicken or tofu is an easy substitute for the protein - if you use beef or pork, will want to thin-slice and marinate for overnight before using.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 people

Ingredients
  

  • 1 bottle Serious Foodie Ginger Lime Vietnamese Stir Fry Sauce
  • 8 ounce thin-cut steak or brisket You can use chicken or pork
  • 2 packets Pho Concentrate from Savory Creations Available in the Serious Foodie Pho Kit
  • 1 package Bean thread or rice noodles We prefer the bean thread noodles, since they are low carb
  • 1 1 Fresno chile pepper, sliced
  • 1/2 pound baby carrots cut in half
  • 2-3 green scallions, sliced on the bias save about 1/4 of the greens to garnish
  • 1 lime, quartered
  • 1/2 cup fresh cilantro
  • 1/2 cup Fresh mint leaves
  • 1/2 cup Bean sprouts washed and dried
  • 2-3 green scallions, sliced on the bias
  • Serious Foodie Sambal, or Hot chili oil Optional

Instructions
 

  • Marinate the meat for at least 1 hour, or preferably overnight using the Serious Foodie Ginger Lime Vietnamese Stir Fry Sauce.
  • Create the broth, using the directions on the package (about 2 cups of water per packet). Heat to a simmer
  • Rehydrate the stick noodles briefly in boiling water, about 1 minute. Drain, then divide into the 4 bowls. Do not over-cook.
  • Divide the meat between four serving bowls. Top with very hot broth, then cover to cook the meat (about 5 minutes).
  • Garnish with Fresno chile pepper, lime, cilantro, mint, scallion, and bean sprouts. Serve with a side of lime wedges, and Serious Foodie Sambal, or Hot chili oil

Notes

Want something spicy?  How about the ASIAN SPICY CONDIMENT set.

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