Seaweed Recipes: Vietnamese Pho and Kelp Noodles

  • 6 cups beef broth
  • 2 cups water
  • 1 yellow onion, quartered
  • 6 fresh ginger slices (about 1″ long, ¼” thin)
  • 2 tsp 5 star powder
  • 1 tsp granulated sugar
  • 1 tsp salt
  • 1 tsp fish or oyster sauce
  • ½ lb thinly sliced beef (sliced against grain, I used flat iron)
  • ⅓ cup green onion, chopped
  • 2 cups bean sprouts
  • 2 cups kelp noodles
  • ½ cup fresh basil leaves (leave whole)
  • ¼ cup cilantro, chopped
  • one lime, quartered

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  1. In a large pot over medium high heat add your beef broth & water. Bring to a boil. Add your quartered onion, fresh ginger slices, five star powder, sugar, salt & fish sauce. Bring heat down to a simmer and let simmer for ½ an hour, stirring occasionally.
  2. Once soup has simmered for a half hour, strain through a fine mesh strainer to remove any solids (of course reserving the broth!)
  3. Pour broth back into pot and bring to a boil.
  4. Assemble your soup bowls with a ¼ of the beef, green onion, sprouts, noodles, basil & cilantro. Slowly pour broth over each bowl, which should cook the meat in under a minute. Please see notes on what to do in post if beef is too thick, it will not cook through. Top off with some freshly squeezed lime.