Brown Rice Pho

Name: Brown Rice Pho
Total time: 2400 s
Yield: 4 servings
Ingredients: 7 oz dried brown rice pho noodles (200 grams); 7 oz beef (200 grams); Green onions, fresh herbs (such as cilantro and Thai basil), bean sprouts, ground black pepper, fish sauce, bouillon powder; 1 piece ginger and 1 shallot, chili sauce; 3 bowls beef bone broth (enough for 4 servings; I usually make broth in advance by simmering beef bones)

Bích Hòa @130412Lam

Vietnam

My family often has breakfast with brown rice products, like brown rice flour, brown rice flakes, and stir-fried brown rice noodles with mushrooms. We're used to it, so it tastes delicious and is very nutritious. Give it a try—it's really tasty and reminds me of a type of Japanese noodle that many of you probably know.

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Ingredients

40 minutes

4 servings

7 ozdried brown rice pho noodles (200 grams)
7 ozbeef (200 grams)
Green onions, fresh herbs (such as cilantro and Thai basil), bean sprouts, ground black pepper, fish sauce, bouillon powder
1 pieceginger and 1 shallot, chili sauce
3 bowlsbeef bone broth (enough for 4 servings; I usually make broth in advance by simmering beef bones)

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Steps

40 minutes

1

Soak the dried pho noodles in water for 20 minutes.
2

Drain the noodles in a colander.
3

Rinse the beef and slice it thinly.
4

Grill the ginger and shallot until fragrant.
5

Prepare the herbs and vegetables.
6

Use enough broth for 4 bowls of pho; season to taste.
7

Place the noodles in bowls, briefly dip the beef slices in the hot broth until just cooked, then add to the bowls.
8

Pour the hot broth and beef over the noodles. Add a squeeze of lime, ground black pepper, and a little chili sauce for extra flavor.
9

This makes two bowls of pho, which my husband and I had for breakfast today. Hope you enjoy it!