I’ve been feeling under the weather recently and as a result I’ve been craving broth and noodle-filled dishes. And yes, I know it is summer, but Pho is the ultimate comfort food and cure for both sick days and not so spectacular days… Mondays anyone? There is a very healing quality found in hot dishes, and Pho is perfect because you can choose to add in tons of earthy spices, root vegetables, and fresh greens.
For this recipe you will using one of my favorite Non GMO brands, Star Anise Food’s Happy Pho. It’s a box of dried Vietnamese brown rice noodles with a pre-made organic spice mix included. You begin the recipe by flavoring the beef stock with fresh snow peas, root veggies, and the Happy Pho spice mix. If you’d like to pass on the pre-made mix, I’ve listed a grouping of spices you can use instead.
Once the stock has absorbed the majority of these flavors, you will then add in the brown rice noodles and medium-rare sirloin tips. Finalizing this recipe, you will be combining an earthy inspired pairing of fresh sunflower micro-greens and shiitake mushrooms. This recipe is a great option for those of you who constantly feel that you are being pressed for time. A more traditional Pho dish can usually take 4-7 hours to prepare. In the future I’d love to work on a more complex Pho recipe, something with a more methodical cooking process that I can then share with you! As of right now I think I’ll stick to Happy Pho and this simple-to-make recipe.
Prep Time: 5 Minutes || Cook Time: 20 Minutes || Total Time: 25-30 Minutes
- 6 cups organic beef stock
- 1 pound of grass-fed beef sirloin tips
- 1 organic daikon radish, peeled and cut into 1/4 inch slices
- 2-4 organic sunchokes, chopped
- 1 box of Happy Pho brown rice noodles and spice packet
- 1 cup snow peas
- 1/2 cup organic shiitake mushrooms, chopped
- 1 handful of sunflower micro-greens
- 3 Tablespoons grass-fed butter
- 1 Tablespoon sea salt
If you decided to opt out of using the Happy Pho spice pack, feel free to uses these spices listed below
Optional Spice Mix Ingredients:
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground ginger
- 4 star anise
- 1/2 Tablespoon ground clove
- 1 teaspoon ground cardamom
- 2-3 Tablespoon sea salt
- medium sized cooking pot
- medium sized sauté pan
- chef’s knife
- wooden spatula
Preparing Your Stock:
Combine the beef stock, daikon radish slices, chopped sunchokes and snow peas into the cooking pot. Bring the stock to a boil, and then reduce the heat to a simmer. Add in your Happy Pho spice mix and sea salt. Stir until ingredients are combined.
Preparing Your Sirloin Tips:
As the stock is simmering cut the grass-fed beef sirloin into 2-3 inch pieces. Prepare a medium sized sauté pan by melting 3 tablespoons of grass-fed butter over medium-low heat. Cook the pieces of beef for about 5-7 minutes, then flip and continue cooking for another 5 minutes. Remember, it’s okay if the beef is slightly pink in color. You will be adding them into the stock shortly, where they will continue to cook for a couple more minutes.
Preparing Your Pho:
Add the rice noodles and beef into the stock. Stir until your ingredients are combined and continue cooking your Pho for about 5 minutes. Once all of the noodles have softened and the flavor is just how you want it, remove the cooking pot from the heat. When you are ready to serve your dish, add the last two remaining ingredients. These are your sunflower micro-greens and shiitake mushrooms, possessing some of the most striking colors. However if they are overcooked their color tends to become dulled. That’s why you will be adding them in as the final step for this recipe.
Layer the micro-greens and chopped mushrooms over the top of your soup, then gently stir to combine them with the rest of the ingredients.
Once you are ready to serve your soup, feel free to garnish your bowls with any remaining micro-green leafs or bits of mushroom. And as always, enjoy!