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Weeknight Pho


Yield: Makes 2 servings
Prep Time: 10 min
Cook Time: 20 min

1 teaspoon canola oil
1 small onion, peeled and halved
1 cinnamon stick
1 3-inch piece ginger, peeled
1 quart low sodium beef broth
2 cups water
2 star anise
2 cloves
2 tablespoons fish sauce
1 tablespoon Kikkoman® Less Sodium Soy Sauce
1 teaspoon sugar
4 ounces flat rice noodles
¼  small onion, thinly sliced into half moons
⅓  pound steak, cut into ⅛ inch slices (as thin as possible)
2 green onions, sliced
1 handful fresh cilantro leaves
1 cup bean sprouts
6 mint leaves
6 basil leaves
1 lime, sliced into wedges
1 jalapeno pepper, thinly sliced


  1. In a medium size pot over high heat, add canola oil, onion halves, a cinnamon stick and ginger and cook for 3 minutes, stirring occasionally.
  2. Add beef broth, water, star anise, and cloves. Bring to a boil, stir, and then lower heat to a simmer. Cook for about 20 minutes uncovered.
  3. While the broth is simmering, cook your rice noodles according to the package directions. Drain and set aside.
  4. Remove the onion, star anise, cloves, ginger and cinnamon stick from the broth and discard.
  5. To serve, divide your noodles evenly among two bowls and then pour the simmering broth over the noodles. You can either add the beef at this point or can serve it alongside the pho so that you can cook the beef in the broth as you go. Top with your desired amount of cilantro, sprouts, mint, basil, juice from a wedge of lime, and jalapeno slices.


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