Detox Pho With Beef Mushrooms And Kale Recipes

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DETOX PHO WITH BEEF, MUSHROOMS, AND KALE



Detox Pho with Beef, Mushrooms, and Kale image

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

12 ounces beef eye of round steak
Two 2-inch pieces of ginger, unpeeled and thinly sliced
4 garlic cloves, smashed
2 star anise pods
1 cinnamon stick
5 whole cloves
8 cups Beef Bone Broth or store-bought low-sodium beef broth
1 teaspoon Asian fish sauce
Kosher salt, to taste
4 ounces dried rice noodles, such as vermicelli or bahn pho (rice sticks)
8 ounces kale, stemmed and roughly chopped (about 4 cups)
4 ounces assorted mushrooms, such as cremini, shitake, oyster, beech, and/or maitake, sliced if large
1 cup mung bean sprouts
1/2 cup fresh herbs such as basil, mint, and/or cilantro
1 small red or green chile, thinly sliced
1 scallion, thinly sliced
1/2 small red onion, thinly sliced and rinsed in cold water
1 small carrot, julienned
1 lime, cut into wedges

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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