Beef Pho

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Ginger

  Spices, ground

  1 tsp or 2g

• Rice noodles

  Dry

  16 oz or 454g

• Fresh cilantro

  Coriander leaves, raw

  2 cup or 32g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Coriander leaf

  Spices, dried

  1 tbsp or 2g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Red peppers

  Hot chili, raw

  3 pepper or 135g

• Lemon grass (citronella)

  Raw

  1 cup or 67g

• Mung beans

  Mature seeds, sprouted, raw

  1 package (12 oz) or 340g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  500g

• Onions

  Sweet, raw

  1 onion or 331g

• Fish sauce

  Ready-to-serve

  1 tsp or 6g

Directions

1. Heat a sauté over medium-high heat. Once hot add the oil. Cook chicken for 7-10 minutes per side or until the internal temperature reaches 165 degrees F.
2. Shred the chicken and cover with foil to keep warm, then set aside.
3. While chicken is cooking, in a dutch oven or equivalent, heat the chicken stock over high heat until boiling; Add ginger to stock and stir.
4. In a third pot, cook your rice noodles according to the package directions.
5. Once everything is cooked, start layering in separate bowls. Fill each bowl with the cooked noodles, shredded chicken, chopped cilantro, and chopped green onions.
6. Next, ladle the hot ginger-infused chicken stock onto the layers in each bowl. Serve and enjoy!