Drive through certain neighborhoods in Chicago, and every restaurant features pho. But since it’s not the hottest item on kosher menus–where Mexican cuisine is considered exotic–all I knew was that it involved soup and noodles.
Well, folks, thanks to the World Wide Web, I too can eat pho. And now, so can you. Meet pho (pronounced “fuh”)–a Vietnamese version of your mama’s noodle soup. Perfect for Shabbos.
PHO FO’ SHABBOS
8 ounces rice noodles
12oz. lean beef sirloin, fat trimmed (I used seitan to make it vegetarian)
Sea salt and freshly ground pepper to taste
1 onion, diced
Chunk of fresh ginger, halved
3 cloves minced garlic
6 cups soup broth (homemade recipe here)
5 star anise pods (I left this out, which I always do with ingredients I don’t already have. It still tasted great)
1 cinnamon stick
1 cup fresh bean sprouts
1 jalapeno pepper
1/2 cup cilantro
Prepare the noodles as directed. Then, in a large pot, sear the meat (or seitan) until charred but lightly cooked, 2 to 3 minutes per side, then transfer to a plate. Saute the onion, garlic and ginger in the same pot for 3-4 minutes. Add the broth, salt and pepper, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.