About
Pho (pronounced “fuhr”), is a Vietnamese-style soup made of a spiced broth and an assortment of noodles, vegetables, and meat. Really, you can get creative with pho! This recipe is made in a crock pot with strips of beef, fresh herbs, zucchini noodles, and Asian mushrooms. It is traditionally served with an array of add-ins as well.
Ingredients
- 6 ounce sirloin tip steak thin sliced by wal-mart
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic, powder
- ¼ teaspoon ginger, ground
- 10 gram cilantro
- 3 gram basil
- ½ teaspoon fish sauce (nam pla or nuoc mam)
- 4 cup beef broth
- 1 ½ ounce enoki mushrooms, raw
- 6 ounce zucchini, raw
Instructions
- Slice thin sirloin steak into long strips, no more than 1 inch wide. If you cannot find this cut of steak, choose another lean cut that you can slice into thin strips (too much animal fat will make a greasy soup).
- Place the strips of beef in the bottom of a crock pot. Sprinkle all the seasonings over the meat. Place full sprigs of cilantro and full leaves of basil over the beef. Gently pour the fish sauce and beef broth into the crock pot. Cook on high powder for 4 hours.
- After the 4 hours, give the crock pot a stir. Then, stir in the enoki mushrooms. Use a spiralizer or cut the zucchini into noodles, and stir this in as well. Cook on a low power for 1 additional hour. If you want your zucchini to be firm or al dente, only add the zucchini in during the last 10 minutes of cooking.
- Serve the beef pho with optional garnishes, such as slices of jalapeno, wedges of lime, or extra cilantro.
Nutrition Facts
- Servings: 6
- Calories: 63.7kcal/266.5kJ (per serving)
- Fat: 1.9g (per serving)
- Carbs: 2.2g (per serving)
- Protein: 9.6g (per serving)
