Faux Pho

This dish heavily depends on salt to have taste.  Rather than adding all at once, I will give hints along the way where to add it and hopefully it will directly add to the items instead of adding lots of salt.  I did not have enough salt, mainly because I forgot to add salt to the noodle water and Jim practically emptied the salt shaker on the dish.  This dish is from December Bon Appetite.  It definitely serves 4.  I could only eat a ½ serving.  Jim ate two. 

Ingredients:

1t vegetable oil

½ small onion, thinly sliced

4 garlic cloves, crushed

1 3”x 1” piece of ginger

2 1/2 C beef broth

1 whole star anise

1 3”-4” cinnamon stick

Bean sprouts

Basil leaves

Serrano chiles, thinly sliced

4oz. (2 C) mixed mushrooms, thinly sliced or torn (I used dried mixed mushrooms from Costco, 1oz dried equals 1 C hydrated)

1 scallion, thinly sliced on diagonal

Kosher salt (keep out in a container near stove to remind you to salt along the way)

2 pkg. ramen noodles (ramen are Japanese wheat noodles)

1 ½# piece of beef eye round sliced crosswise 1/8” thick.  (After slicing beef, salt it and let stand until ready to use.  I thought the round was a little tough.  I might use fillet)

Directions:

1.     Heat oil in a wok of medium pot over medium heat. 

2.     Add onion, garlic, ginger and cook, stirring occasionally until garlic is golden, 3-4 minutes.

3.     Add 1½ C water, broth, star anise, scallion and cinnamon stick.  Reduce heat and simmer 7-8 minutes. 

4.     Add mushrooms, simmer 2 minutes and season with salt.

5.     Meanwhile boil ramen until tender but still firm.  Remember to add salt to the water.  Drain and divide among 4 bowls. 

6.     Add the beef slices to the soup; simmer until just cooked through, about 20 seconds. 

7.     Discard ginger, garlic, star anise and cinnamon.  Good luck finding garlic and star anise. 

8.     Using tongs divide the beef among the four bowls.  Ladle broth and mushrooms into bowls

9.     Garnish with sprouts, basil and chiles.