Your Future... So Sodexo
Beef Pho Noodle Bowl
Makes 4 servings
Vietnamese-Style Beef Broth & Brisket (recipe below)
2 oz. uncooked somen noodles
1/4 cup shredded carrots
1 small jalapeño pepper, very thinly sliced into rings
4 lime wedges
4 tsp. chopped fresh cilantro
4 tsp. sliced green onions
  1. Prepare Vietnamese-Style Beef Broth & Brisket as directed in recipe several hours or the day before planning to serve.
  2. Cook somen noodles as directed on package before reheating broth for noodle bowls.
  3. Just before serving, heat broth in large saucepot until hot. Add sliced brisket, cooked somen noodles and shredded carrots; cook just until heated through.
  4. Using tongs, divide brisket and noodles among 4 serving bowls. Divide broth remaining in saucepot evenly over brisket and noodles in bowls.
  5. Garnish each bowl with jalapeño pepper rings, 1 teaspoon cilantro, 1 teaspoon green onion and 1 lime wedge. Serve immediately.

Vietnamese-Style Beef Broth & Brisket:

1 medium onion, cut into quarters
1 large shallot, cut in half
4 thin slices fresh ginger root
1-1/4 pounds beef brisket (not corned beef)
5 cups water
2 Tbsp. granulated sugar
4 tsp. fish sauce
1/4 tsp. Kosher salt
1 each cinnamon stick, whole clove and star anise

  1. Place onion, shallot and ginger root on baking sheet. Roast in 450°F oven for 5 minutes or until the vegetables are browned. Set aside to use in broth.
  2. Place brisket and water in large saucepot or Dutch oven. Bring to a boil on medium-high heat. Stir in vegetables, sugar, fish sauce, salt and spices. Cover and reduce heat to low.
  3. Simmer 2-1/2 to 3 hours or until brisket is tender. Remove brisket from broth. Place on a shallow pan to cool. Cover brisket tightly with plastic wrap. Refrigerate or freeze until it can be easily cut into paper-thin slices for serving. Cut brisket into paper-thin slices for serving. (Use a slicer, if available.) Refrigerate until ready to serve.
  4. Strain remaining broth through a fine mesh strainer. Discard vegetables and spices. Skim any fat from the surface of stock. (Broth should be clear and free of fat or oil.) Refrigerate until ready to serve.
Virginia Willis
Virginia Willis

A general manager for high-end executive dining with Sodexo's Government Services, has studied food trends and services at the Culinary Institute of America in New York and authored a recipe book within a corporate setting, The Pacific Rim and Noodle Bowl.

 
 
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