DETOX PHO WITH BEEF, MUSHROOMS, AND KALE
Use this soup as a chance to show off rich, slow-simmered homemade beef broth, or take a shortcut and use a store-bought base. Either way, you'll enjoy the fragrant and fresh flavors of this Vietnamese classic. Fish sauce, which adds a savory (and non-fishy) depth to the broth, is available in the Asian section of most supermarkets.
Provided by Rhoda Boone
Time 1h
Yield Serves 4
Number Of Ingredients 19
Steps:
- Place beef in freezer to make it easier to thinly slice. Set a medium pot of salted water to boil.
- Meanwhile, heat a large pot over medium-high; add ginger, garlic, star anise, cinnamon, and cloves. Toast the spices tossing them constantly, until lightly browned and fragrant, about 3 minutes. Immediately add broth, cover, and bring to a gentle boil. Reduce heat to a gentle simmer and cook, partially covered, for 20 minutes. Use a slotted spoon, spider strainer, or small sieve to remove ginger, garlic, and spices from broth; discard. Add fish sauce to broth and taste; season with a little salt and an additional 1/2 teaspoon fish sauce, if desired. Cover pho broth and keep at a gentle simmer.
- Add noodles to the medium pot of boiling water; cook according to package directions. Drain noodles and divide among four bowls. Remove beef from freezer and slice as thinly as possible.
- Add kale and mushrooms to broth and simmer until soft, 2 to 3 minutes. Add sliced beef and simmer until just barely cooked, 20 to 30 seconds (it will continue to cook in soup). Using tongs, divide beef among bowls.
- Ladle broth, kale, and mushrooms into bowls over noodles. Garnish with your choice of toppings, and serve right away.
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