After watching far too many episodes of Anthony Bourdain's No Reservations, one begins to crave pho or a similar bowl of soupy-goodness all too often.
Having tired a few recipes and creating some on my own, I think this batch is by far the best. Using different noodles, vegetables and meats, I find that the simpler the ingredients the better. You can really dress up your bowl with different toppings, making this recipe versatile and easy. Give it a try and I promise, cup-o-noodles just wont cut it any more.
1 red bell pepper
1 carrot
5 oz jar bamboo shoots
1 zucchini
6-8 button mushrooms
2 tsp + 1 tbs sesame oil (divided)
1 lb meat of your choice (a leaner, thinner cut of meet works best)
4 cups broth of your choice
3 cups water
1/8 cup soy sauce
1 tsp sriracha (adjust to your desired heat)
3 cloves garlic
1/4 tsp ginger
1/4 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
8 oz box rice or soba noodles
garlic powder, ginger and black pepper (enough to lightly coat your cut of meat)
Start by sprinkling each side of the meat with the garlic, ginger and black pepper. Sear the outsides of the meat in a pan set on medium/high heat in 1 tbs sesame oil. There will be quite a bit of red in the middle, but that will disappear when it finishes cooking in the broth. Slice the meat into 3-4 inch strips as thin as your knife will allow and set aside.
Slice your zucchini, mushrooms, bell pepper and carrot as desired. I take the easy route and slice each veggie thinly and keep them in whole circles.
Heat 2 tsp sesame oil in the bottom of a large stock pot. Saute the veggies for 3 minutes, then add the minced garlic cloves, spices, broth, water, soy sauce and sriracha. Bring to a boil and simmer for 15 minutes.
Cook and drain the package of noodles as directed.
Place a serving of noodles in a bowl and top with a few slices of the meat. Ladle some broth and vegetables on top as soon as the soup is done simmering. (This will ensure the meat cooks through)
Top with sesame seeds, more sriracha, cilantro or anything you like.
But for the meat, this looks exquisite!
ReplyDeleteHow do you slice your vegetables? Do you use a food processor? A mandoline? Or merely a knife? You slice beautifully!
How would this recipe be with tofu or shrimp or fish? Way yummy, I'm guessing!