|Creator: ngreen1608||Prep Time: None||Difficulty: Easy|
|Serving: 6 Servings||Cooktime: None|
- 14oz pkg thin rice noodles (small)
- 6 c. beef stock
- 3 Tb. soy sauce
- 1 tsp grated ginger
- 3 Tb. peanut oil
- 4 cloves garlic, minced
- 1 large white onion, chopped
- 3 baby bok choy, chopped
- 1 lb NY strip steak, thinly sliced
- 1 bunch scallions, diced
- 1/3 c. basil, chopped
- 2 tsp sriracha
- 1 tsp chicken buillon
- Salt and Pepper (to taste)
- 1 jalapeno, seeded and sliced
- 1 bunch cilantro, chopped
- 2 limes, quartered
- 1 bunch bean sprouts
1. In a large bowl, place one package of rice noodles. In a saucepan or kettle, boil enough water to completely cover the noodles after pouring it into the bowl. Let noodles steep for 15 minutes, drain, and set aside.
2. In a large pot, combine beef stock, ginger, and soy sauce. Bring to a simmer.
3. In a large skillet, add half of the peanut oil and brown the onion, garlic, and bok choy. Once browned, add immediately to the pot.
4. Add the remaining peanut oil and lightly brown the steak slices. Once browned, add to the pot. Should finish cooking through in a couple of minutes. Add the sriracha.
5. Stir in scallions, basil, and chicken bouillon. Add salt and pepper to taste.
6. Divide noodles into bowls using a fork (noodles may be stuck together, this is normal). Ladle hot soup over noodles.
7. Garnish pho however you like with jalapeno, cilantro, lime, and bean sprouts.