Pho Noodle Bowl
Pho Noodle Bowl
Serves 4
- 8 ounces rice noodles
- 2 tablespoons olive oil
- 12 ounces lean beef sirloin
- s.a.l.t. sisters blend
- 1 medium red onion, sliced
- 1 3-inch piece ginger, unpeeled, cut in half
- 4 cups low sodium beef broth
- 2 cups water
- 2 tablespoon Bragg’s Liquid Aminos
- 2 – 4 tablespoons fish sauce
- 1-3 teaspoon s.a.l.t. sisters Key West Seafood Rub & Seasoning
- 2 cups kale, torn into bite-sized pieces
- 1 cups fresh bean sprouts
- Handful Thai basil
- ½ cup fresh cilantro
- 2 large green onions, sliced
- 1 jalapeno peppers, seeded, thinly sliced, optional
- 2 limes, quartered
Directions:
Prepare the noodles per label directions.
Using a fork poke the meat all over with a fork to tenderize it, lightly season meat with s.a.l.t. sisters blend. Heat a large stockpot over medium-high heat; add olive oil. Sear the meat until charred but still rare, 2 to 3 minutes per side, and then transfer to a plate. Add the onion and ginger to the pot: cook about 5 minutes. Add the broth, water, Bragg, fish sauce, Key West Seafood Rub and kale bring to a boil, reduce heat; cover and simmer about 20 minutes. Taste and adjust seasonings, remove ginger pieces.
Thinly slice the meat against the grain. Drain noodles and divide them among 4 bowls. Top with the broth, beef, bean sprouts, basil, cilantro, green onions and jalapeno to each bowl.
Serve hot with lime wedges
