Vietnamese Pho

I’ve always enjoyed a variety of ethnic food. Often, I’m not brave enough to try making these favorites myself. If you make pho, a vienamese beef and noodle soup from scratch, it is a lengthy process. On a recent trip to Kroger, I found a starter for the broth which cuts out one of the longest steps, so I figured I would give it a shot (I was not trying to go vegetarian on this version, it just happened to be what I found).

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I began cooking the steak strips.

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I had leftover rice noodles from a previous challenge with salmon, radishes, greek yogurt, and rice noodles, and this was a great excuse to use more of the rice noodles. I added them to the broth.

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While the steak and the noodles cooked, I prepared the other ingredients including basil, limes, jalapenos, soy sauce, and sriracha.

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I couldn’t wait to add all of my goodies to the broth, steak, and noodle base. However, the jalapenos that must have been freaks of nature. They were the hottest jalapenos I have ever had in my life (and normally I love jalapenos, I have to ask for extra when eating at Pho BC). Unfortunately, I think the dish would have been tasty but I added so many jalapenos that it ruined it for me. It was far too hot to enjoy.

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Would I make it again? Probably not. I’ll leave it to the professionals. 

 

 

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