Recipe Details:This is a recipe for a traditional dish of Vietnamese cuisine - beef pho soup. It’s not difficult to cook and can be easily made diabetes-friendly if you use low-sodium ingredients.
- Beef tenderloin filet (thinly sliced) – 1 lb.
- Fat-free, low-sodium beef broth – 6 cups
- Brown rice angel hair pasta – 8 Oz.
- Thinly sliced basil (or Thai basil) – 1 cup
- Scallions (thinly chopped) – 1
- Chopped cilantro – 1/3 cup
- Lime (cut in four wedges) – 1
- Chinese Five Spice – ¾ tsp.
- Hot chili pepper (minced) – 1
Recipe Directions:Step 1
Cook angel hair pasta in accordance with instructions on the packaging. Avoid putting salt while cooking it even if it’s directed to do so.
Once the noodle is cooked, divide it into 4 even portions and put into 4 soup bowls.
On top of the noodles, put a mixture of a ¼ cup of basil, 2.5 tbsp. of cilantro, 1 wedge of lime, and quarter of the sliced chili pepper and chopped scallions.
Poor the beef broth into a pot and bring to a boil. Mix in the Chinese five spice and reduce heat to a low simmer.
Add the thinly sliced beef tenderloin for no more than a couple of minutes. As soon as the beef cooks through, remove the pot from heat, divide the beef and broth between the 4 bowls with noodles, serve and enjoy!
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