Vermicelli/Pho Soup
Serves: 4-6
Prep time: 20 minutes
Cook/simmer time: 15 minutes
6-7 tablespoons organic low sodium beef base
8 cups water
2 cups uncooked thai rice vermicelli noodles
1 shallot, cut coarsely
2 cloves garlic, minced
1/2 green bell pepper, diced
1 cup carrots, julienned
3 stalks celery, diced extra small
1 tablespoon extra virgin olive oil
1 cup cilantro, cut coarsely
1 cup fresh basil, cut coarsely
1 jalepeno, sliced
1 cup fresh bean sprouts
1/2 cup green onions, sliced
1/4 teaspoon pepper
1 lime, cut in half
Put water into large pot over high heat. Add beef bouillon paste and whisk until completely absorbed. Turn heat down to low.
Heat olive oil over medium heat. Add shallot, garlic, & green bell pepper. Sauté 2-3 minutes, then add to soup pot. Return frying pan back to heat and add 4 tablespoons water. Add carrots, cover, and steam 1-2 minutes. Add celery. Cook 1-2 minutes more or until water is completely absorbed, then add to soup pot. Add pepper to soup pot, stir. Squeeze juice from lime into soup pot, stir. Let simmer over low heat 15-20 minutes, stirring occasionally.
Meanwhile, cook vermicelli noodles. Fill medium/large pot halfway with water. Bring to a boil. Once boiling, remove from heat and add vermicelli noodles. Let sit in water for 6-8 minutes, or until soft but still with a bite (al dente). Drain noodles.
Divide vermicelli noodles into serving bowls. Sprinkle green onions & jalepeno over noodles. Spoon hot beef broth over noodles. Sprinkle cilantro, basil, & fresh bean sprouts on top of soup, dividing between bowls. Serve immediately.
Prep time: 20 minutes
Cook/simmer time: 15 minutes
6-7 tablespoons organic low sodium beef base
8 cups water
2 cups uncooked thai rice vermicelli noodles
1 shallot, cut coarsely
2 cloves garlic, minced
1/2 green bell pepper, diced
1 cup carrots, julienned
3 stalks celery, diced extra small
1 tablespoon extra virgin olive oil
1 cup cilantro, cut coarsely
1 cup fresh basil, cut coarsely
1 jalepeno, sliced
1 cup fresh bean sprouts
1/2 cup green onions, sliced
1/4 teaspoon pepper
1 lime, cut in half
Put water into large pot over high heat. Add beef bouillon paste and whisk until completely absorbed. Turn heat down to low.
Heat olive oil over medium heat. Add shallot, garlic, & green bell pepper. Sauté 2-3 minutes, then add to soup pot. Return frying pan back to heat and add 4 tablespoons water. Add carrots, cover, and steam 1-2 minutes. Add celery. Cook 1-2 minutes more or until water is completely absorbed, then add to soup pot. Add pepper to soup pot, stir. Squeeze juice from lime into soup pot, stir. Let simmer over low heat 15-20 minutes, stirring occasionally.
Meanwhile, cook vermicelli noodles. Fill medium/large pot halfway with water. Bring to a boil. Once boiling, remove from heat and add vermicelli noodles. Let sit in water for 6-8 minutes, or until soft but still with a bite (al dente). Drain noodles.
Divide vermicelli noodles into serving bowls. Sprinkle green onions & jalepeno over noodles. Spoon hot beef broth over noodles. Sprinkle cilantro, basil, & fresh bean sprouts on top of soup, dividing between bowls. Serve immediately.
