Receta Beef Pho-style Soup for #SoupSaturdaySwappers

by Sid's Sea Palm Cooking

 I've been a member of this group, Soup Saturday Swappers for awhile now, and every month we're faced with a new challenge, well, not really a challenge, more a theme. Wendy of A Day in The Life on The Farm came up with the concept of making soup and posting about it on the third Saturday of the month, and called it Soup Saturday Swappers.  You can get in touch with her if you'd like to participate with the rest of us.  I've had a lot of fun, exploring different soups and have found quite a few that I'd like to make again and again.  Each month has a different theme.  This month the theme was: Pho-nominal Vietnamese soups hosted by Sue Lau of Palatable Pastime. We could actually make any of several Vietnamese soups, congee, hot and sour or  ?  But I got stuck on Pho. The first time I tried Pho, I feel in love with the soup. Friends had taken me out to a local Pho shop and I followed their lead on which soup to order and how to dress it.  And loved it.  But, as with a lot of stuff, I put it aside and left it on the back-burner as a soup I would try making for myself, sometime.  Well, that some time is now.  Or it was. I had some lovely bone broth I'd made and frozen a couple of weeks back, it was so beautiful I had to take a picture of it.  I took that out, grabbed the last of my bok choy out of the fridge, thawed out some jalapeno, and had fun. I used some Rice noodles I had in the cupboard as well.  And since I'm the soupy person in my house, I made enough for a couple of lunches.  I didn't have any raw beef, apart from hamburger meat but did have some rare tri tip in the freezer, sliced and ready for sandwiches, or in this case soup. You can also add some Thai Basil on top, but mine kinda bit the dust last week, and froze.  So until I make the trek to the 'big city' next week, I'm basil-less. sigh Yield: 2 servingsAuthor: Sid's Sea Palm Cooking, adapted from many recipesPrint Recipe Vietnamese Pho' Style Soup prep time: 10 MINScook time: 5 MINStotal time: 15 mins This is a perfect soup for those cold wintry days. ingredients: 4 cups bone broth -(cooked with a star anise and 1 tablespoon grated ginger, strained and the star anise discarded. ) 1 cup  rice noodles prepared according to package directions 2 small heads Bok Choy, cut into strips 2 small slices uncooked or rare lean beef. 1 Jalapeno, seeded and sliced into coins Cilantro for garnish Sriracha Sauce Hoisin Sauce Lime if desired Thai Basil instructions: Prepare the rice noodles according to package directions.  Place half the rice noodles into each bowl.  Place the sliced beef on top of the noodles.    Add the Bok Choy to the bone broth, heat the bone broth to boiling and pour over the noodles and beef.  Add the sliced jalapeno to top each bowl and finish off with some cilantro.  You can also add a dollop of Hoisin sauce to each bowl along with a healthy squirt of Sriracha sauce if desired.  You can also add a wedge of lime as well as some Thai Basil. Created using The Recipes Generator   An InLinkz Link-up My cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. Autographed copies are also available at the Danish Windmill in Elk Horn, Iowa or on their website. All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof.