Name: Detox Pho with Beef, Mushrooms, and Kale
Cook time: 40 minutes
Total time: 1 hour
Yield: Serves 4
Ingredients: 12 ounces beef eye of round steak; Two 2-inch pieces of ginger, unpeeled and thinly sliced; 4 garlic cloves, smashed; 2 star anise pods; 1 cinnamon stick; 5 whole cloves; 8 cups Beef Bone Broth or store-bought low-sodium beef broth; 1 teaspoon Asian fish sauce; Kosher salt, to taste; 4 ounces dried rice noodles, such as vermicelli or bahn pho (rice sticks); 8 ounces kale, stemmed and roughly chopped (about 4 cups); 4 ounces assorted mushrooms, such as cremini, shitake, oyster, beech, and/or maitake, sliced if large; 1 cup mung bean sprouts; 1/2 cup fresh herbs such as basil, mint, and/or cilantro; 1 small red or green chile, thinly sliced; 1 scallion, thinly sliced; 1/2 small red onion, thinly sliced and rinsed in cold water; 1 small carrot, julienned; 1 lime, cut into wedges

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Detox Pho with Beef, Mushrooms, and KalePhoto by David Cicconi, food styling by Rhoda Boone

Use this soup as a chance to show off rich, slow-simmered homemade beef broth, or take a shortcut and use a store-bought base. Either way, you'll enjoy the fragrant and fresh flavors of this Vietnamese classic. Fish sauce, which adds a savory (and non-fishy) depth to the broth, is available in the Asian section of most supermarkets.

Do ahead:

Broth can be seasoned with fish sauce and salt (just before adding the kale and mushrooms) and refrigerated for up to 3 days. Seasoned broth can be frozen for up to 6 months.

Recipe information

Total Time
1 hour
Yield
Serves 4

Ingredients

12 ounces beef eye of round steak

Two 2-inch pieces of ginger, unpeeled and thinly sliced

4 garlic cloves, smashed

2 star anise pods

1 cinnamon stick

5 whole cloves

8 cups Beef Bone Broth or store-bought low-sodium beef broth

1 teaspoon Asian fish sauce

Kosher salt, to taste

4 ounces dried rice noodles, such as vermicelli or bahn pho (rice sticks)

8 ounces kale, stemmed and roughly chopped (about 4 cups)

4 ounces assorted mushrooms, such as cremini, shitake, oyster, beech, and/or maitake, sliced if large

Optional garnishes:

1 cup mung bean sprouts

1/2 cup fresh herbs such as basil, mint, and/or cilantro

1 small red or green chile, thinly sliced

1 scallion, thinly sliced

1/2 small red onion, thinly sliced and rinsed in cold water

1 small carrot, julienned

1 lime, cut into wedges

Preparation

Step 1
Place beef in freezer to make it easier to thinly slice. Set a medium pot of salted water to boil.
Step 2
Meanwhile, heat a large pot over medium-high; add ginger, garlic, star anise, cinnamon, and cloves. Toast the spices tossing them constantly, until lightly browned and fragrant, about 3 minutes. Immediately add broth, cover, and bring to a gentle boil. Reduce heat to a gentle simmer and cook, partially covered, for 20 minutes. Use a slotted spoon, spider strainer, or small sieve to remove ginger, garlic, and spices from broth; discard. Add fish sauce to broth and taste; season with a little salt and an additional 1/2 teaspoon fish sauce, if desired. Cover pho broth and keep at a gentle simmer.
Step 3
Add noodles to the medium pot of boiling water; cook according to package directions. Drain noodles and divide among four bowls. Remove beef from freezer and slice as thinly as possible.
Step 4
Add kale and mushrooms to broth and simmer until soft, 2 to 3 minutes. Add sliced beef and simmer until just barely cooked, 20 to 30 seconds (it will continue to cook in soup). Using tongs, divide beef among bowls.
Step 5
Ladle broth, kale, and mushrooms into bowls over noodles. Garnish with your choice of toppings, and serve right away.

TagsSoup Soup/Stew Rice Noodle Noodle Pasta & Noodles Vietnamese Southeast Asian Asian Beef Meat Mushroom Vegetable Kale Leafy Greens Main Dinner Gluten Free Nut Free Easy Weeknight Meals Epicurious

Recipe notes

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