THUNDER BAY – FOOD – It might not be cold in Northwestern Ontario – Yet. However as we all know, that can change really fast.
For those cold winter days, Vietnam’s famous noodle soup. It’s all about the fragrant and flavourful broth. Pho is a meal-in-a-bowl enjoyed day or night. Make the broth ahead and assemble just before serving. All thanks to our friends at Foodland Ontario.
Preparation Time: 30 minutes
Cooking Time: about 3 hours
Makes about 10 cups (2.5 L) broth
- 3 lb (1.5 kg) beef soup bones
- 4 cups (1 L) sodium-reduced beef broth
- 4 cloves Ontario Garlic, crushed
- 2 Ontario Onions (skin on), cut into thin wedges
- 2 stalks lemongrass, trimmed and cut in 4-inch (10 cm) pieces (smashed lightly with mallet or rolling pin)
- 1 3-inch (7.5 cm) piece fresh gingerroot, skin on and thinly sliced
- 1 Ontario Carrot, sliced
- 1 whole star anise
- 1-1/2 tsp (7 mL) each coriander seeds and black peppercorns
- 1 tbsp (15 mL) each fish sauce and sodium-reduced soy sauce
- 8 oz (250 g) boneless Ontario Sirloin Steak or Beef Filet
- 8 oz (250 g) thin rice stick noodles
- 1 cup (250 mL) thinly shredded Ontario Savoy Cabbage
- 1/3 cup (75 mL) each Ontario Coriander, Mint and Thai Basil (or regular basil) Leaves, torn
- Fish sauce or soy sauce
- Fresh lime juice
- Hot sauce (such as sriracha or sambal oelek)
In large pot, bring 8 cups (2 L) of water and beef bones to boil, skimming off any foam with slotted spoon. Add beef broth, garlic, onions, lemongrass, ginger, carrot, anise, coriander seeds and peppercorns. Bring to boil, reduce heat and simmer covered for about 2-1/2 hours, stirring occasionally and skimming as necessary. Strain through fine sieve into a separate large pot; discard solids. Stir in fish sauce and soy sauce. (Broth can be made ahead to this point and refrigerated until ready to use.)
Freeze steak for 10 minutes and slice thinly as possible across the grain. Cook noodles in boiling water for 1 minute; drain and rinse with cold water, drain again. Using scissors, cut noodles crosswise. Divide among 4 large soup bowls. Top evenly with raw beef slices. Measure out 6 cups (1.5 L) of broth; bring to rapid boil and immediately ladle into bowls (broth will cook beef). Remaining broth can be refrigerated or frozen.
Toppings: Garnish each bowl, with cabbage, coriander, mint and basil. Serve with fish sauce, lime juice and hot sauce, to taste.
Tip: Make ahead and chill broth so that any extra fat can be removed easily.
- Protein: 21 grams
- Fat: 4 grams
- Carbohydrate: 53 grams
- Calories: 340
- Fibre: 2 grams
- Sodium: 750 mg