Vietnamese Beef Soup (Pho)
![Vietnamese Beef Soup (Pho)](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/oct_pho_istock5969395_279x200_2249721274.jpg)
Ingredients
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basil ((Thai basil if you can find it), thinly sliced)
- 1 cup
- 237 g
-
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cilantro (chopped)
- 1/2 cup
- 118 g
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lime (quartered into wedges)
- 1
- 1
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serrano pepper ((or other hot chili), seeded and minced)
- 1
- 1
-
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green onion (scallion) ((white and green parts), thinly sliced)
- 1
- 1
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brown rice angel hair pasta
- 8 oz
- 227 g
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beef broth (fat-free, reduced sodium)
- 5 1/2 cup
- 1 kg 301 g
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Chinese five-spice powder
- 1/2 tsp
- 2 g
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beef tenderloin fillet (sliced very thin)
- 1 lbs
- 454 g
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Directions
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Cook angel hair pasta according to package directions, omitting salt. Divide cooked noodles among 4 soup bowls.
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Top each bowl of noodles with 1/4 sliced scallion, 1/4 cup basil, 2 Tbsp. cilantro, 1/4 of sliced chili and one lime wedge.
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In a soup pot, bring beef broth to a boil. Whisk in five spice powder and reduce heat to a low simmer. Add beef for 1 minute just to cook through.
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Divide broth and beef evenly among the four bowls. Serve immediately.