Time for Pho Fun!

This was the best thing I could do with a bag of spinach and a sleeve of sliced roast beef that I had to use up. I was super happy to add "Chili Oil" to my pantry, and to use some Lime. I love Basil, and rice noodles are so versatile, this recipe was simple, and inexpensive, and on top of it all, DELICIOUS!

My modification was to use "Better than Boullion" Vegetable base from a jar. I used 1 1/2 Tbsp for this recipe. The Boullion has a nice flavor. I added some minced garlic from a jar while cooking the broth. It was a superb afternoon treat!

http://mobilelink.womansday.com/Recipes/Vietnamese-Beef-Soup

Vietnamese Beef SoupFrom Woman's Day
November 14, 2006

Create your own slurp-worthy pho at home by boiling rice noodles in beef broth with spinach and basil leaves and topping the mix with deli roast beef, scallions and a drizzle of chili garlic sauce.

Active Time: 5 minutesTotal Time: 15 minutesRecipe Ingredients

4 cans (14.5 oz each) beef broth

6 oz rice noodles

1 bag (5 oz) baby spinach

1 cup fresh basil leaves

16 thin slices (8 oz) deli roast beef, torn in strips

1 scallion, sliced diagonally in 1/4-in. pieces

2 tsp chili garlic sauce or chili oil

4 lime wedges

Recipe Preparation

1.Put broth in a large pot. Cover and bring to a boil over high heat. Add the noodles, reduce heat to medium-high and boil gently, uncovered, stirring occasionally, 6 to 8 minutes or until noodles are tender, stirring in the spinach and basil leaves for the last minute of cooking time.



2. Divide beef among 4 serving bowls. Ladle soup over the beef, sprinkle with scallions and drizzle with chili garlic sauce (careful, it’s spicy). Serve with lime wedges to squeeze on the soup