Homeira's Pho-inspired Beef & Rice Noodle Soup

RECIPES | February 2021

artSAVOR 75

Homeira's Pho-inspired Beef & Rice Noodle Soup

RECIPE CONTRIBUTOR | HOMEIRAStyle

My most fun memory of Pho is when our son took us to this funky Vietnamese restaurant known for this dish. It was the most flavorful broth with divine cuts of meat on perfectly cooked rice noodles with many choices of toppings. There was something very satisfying about it as I love soups and noodles. Rice in my diet growing up, in any form is canvas to my creations taking on numerous ingredients forming flavor blocks. The fun part is what goes on it. Here is how I created this healthiest Pho making beef broth my way. You can call it whatever you wish. A good organic beef broth like the one from Belcampo Meat Company and Restaurant in Santa Monica makes it even easier.

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SERVES 6 - 8

Kitchen Essentials
Large Pot to hold 16C (4Quart) of water
Shallow Skimmer or Large Spoon
Sharp knife

INGREDIENTS

Drizzle 75
6T           artSAVOR 75, mixed with oil             
              (see directions below) (more if desired)
6T           Olive Oil (additional) 
               Sea Salt and Black Pepper to taste

Aromatics
3             Onions, each cut  in 3 slices              
2pcs        Fresh Ginger, cut in half lengthwise

Spices
3             Cinnamon Sticks
8             Star Anise
6             Cardamom Pods
2T           Coriander Seeds
2T           Fennel Seeds

Beef Broth
5lb          Beef Shank with marrow  
3lb          Marrow Bones (about 1”- 1½”)
1             Onion
1T           Sea Salt
16C        Cold Water

Seasonings
2T           Bourbon Barrel Maple Syrup
¼C         Tarragon Vinegar
1T           Sea Salt
2T           artSAVOR 75, mixed with oil             
              (see directions below) (more if desired)
¼C         Lemon Juice, freshly squeezed
1T           Fish Sauce (optional)
               Sea Salt and Black Pepper to taste

Toppings
1pkg       16oz Rice Stick Noodles (vermicelli)
2lb          Ribeye, thinly sliced
1lb          Large Shrimp, shelled deveined
6             Baby Bok Choy, halved
8             Scallions

Finishings
2C          Fresh Cilantro Leaves
2C          Fresh Thai Basil Leaves   
2C          Fresh Mint Leaves
2C          Radish Sprouts
¼C         Sliced Fresh Jalapeno
Lime Wedges (optional)

Weekly Recipe Inspiration
Main, Beef, Noodles, Soup

DIRECTIONS

STEP 1 | Drizzle 75
Mix artSAVOR 75, olive oil, salt and pepper, set aside until ready to use

STEP 2 | Aromatics
Grill onion and ginger on grid over stove burner until soft and charred

STEP 3 | Spices
Heat large pot to hold 16 cups of water over medium
Dry toast spices for 3 minutes or until aromatic, transfer to a bowl

STEP 4 | Beef Broth
Add shanks, bones, onion and salt in the same pot
Fill with cold water to cover meat
Bring to rolling boil, about 5-7 minutes until the fat begins to foam
Skim the foam and froth from surface with a shallow skimmer spoon
Lower heat to medium and continue skimming until broth is completely clear
Add charred onion, charred ginger, spices, maple syrup and salt
Cover, lower heat and simmer for 3 hours or until meat is start falling off bones
Separate and remove meat from their bones (set aside for another use)
Leaving all bones in pot to simmer for additional 45-55 minutes
Strain broth into a bowl to remove solids
Return broth to pot, stir in vinegar, artSAVOR 75, lemon juice and fish sauce
Simmer for 5 minutes, adjust salt to your taste

STEP 5 | Noodles
Pour boiling hot water over dried rice noodles in a bowl
Cover and let it sit for 15 to 20 minutes or until soft but still chewy
Strain, toss 1T of ghee or olive oil to prevent sticking, set aside

STEP 6 | Beef, Shrimp & Vegetables
Purchase thinly sliced from your butcher
(OR)
Freeze meat for about 45 minutes
Cut in thin slices using a very sharp knife, set aside
Toss shrimps with 2T of Drizzle 75
Grill on grid over stove burner until charred and cooked to medium rare
Toss to lightly coat bok choy and scallions with 1T of Drizzle 75
Flash grill on grid over stove burner until lightly charred
(Or stir fry in wok or sauté pan)

STEP 7 | Assemble & Serve
Place a portion of noodles in each bowl and top with raw ribeye
Ladle steaming hot broth over meat and noodles
Nestle shrimp, bok choy and scallion, around beef
Finish with fresh herbs, jalapeno and lemon wedge
Dot with Drizzle 75 for extra flavor

Serve and enjoy!

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artSAVOR Mixture Instructions

For even flavor in every bite, I highly recommend you prepare as follows:

Using a clean dry bowl, combine one entire package of artSAVOR 75 with ¼C olive oil.
Stir well to ensure all the artSAVOR is completely combined with the oil.

Allow the mixture to sit for at least 10 minutes to allow the herbs and spices to bloom into the oil.
Store unused mixture in a clean, dry airtight glass container in the refrigerator for future use.
Always use a clean, dry spoon to measure out from reserved mixture.

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