mexican fusion pho

when i found this recipe i was super excited, not just because of the speed and ease (pho is notoriously labor intensive, as most recipes have you make your own broth), but i also love the use of jalapeno, lime and cilantro! it's a mexican-vietnamese fusion version of pho, like if a beef street taco went swimming...with rice noodles. the original recipe was vegetarian, if you want to keep it meatless, nix the steak and use 100% vegetable broth.

plus, the herbs required can easily be re-purposed into other dishes for later in the week. makes my life and meal planning nice and easy. 

^ note on the photo. i originally made this recipe with mushroom, but have discarded it moving forward - not a fan.  i also find that store bought broth is totally acceptable especially if you spruce it up a bit with some aromatics - cooking the onion, carrot and garlic ahead of time adds some extra flavor.

adapted from oh my veggies

| ingredients |

evoo
1 small white onion, quartered
carrot, roughly chopped (larger pieces)
4 cloves garlic
6 green onions, thinly sliced
1 tablespoon fresh ginger, peeled and grated
salt, to taste
32 ounces low-sodium vegetable broth
32 ounces low-sodium beef broth (or you can use two beef, or two vegetable. your choice.)
steak, cooked rare, thinly sliced
1 1/2 tablespoon hoisin sauce
2 teaspoons sesame oil
sriracha, to taste
14 ounces rice noodles, cooked according to package instructions (if you can't find rice noodles, ramen noodles work great!)
2 jalapeño peppers, thinly sliced
fresh cilantro, basil, lime wedges

| method |

in a large pot, add the evoo and heat over medium-high heat. add the onion, garlic and carrots, and saute until the onions and garlic have some good color on them. add the green onion, grated ginger, and salt, and cook for about a minute longer. add the broth, and bring to a full boil, then reduce the heat.

while the broth is coming to a boil, mix the hoisin sauce, sriracha and sesame oil in a small bowl. when you reduce the heat, add your sauce to the broth and then let simmer for 15 minutes.

divide the rice noodles and thinly sliced steak between four to six large bowls, then fill each bowl with the ginger broth, straining out the large pieces of onion, carrot and garlic. [note: the thinly sliced steak will continue to cook as it comes into contact with the steaming hot broth.] add the sliced jalapeños, fresh basil, and cilantro and serve with lime wedges and additional sriracha on the side.