Beef & Shrimp Pho
Ingredients
-
Water, 1 gal. -- 128 fl.oz
-
Maggi NAMSG Beef Base Gluten Free 6 x 1 pound, 4 tbsp. -- 3 oz
-
Onions, raw, large dice, 1 cup -- 3 oz
-
Ginger, minced -- 1 oz
-
Lemon grass, fresh, large chunk, 1 piece -- 15 g
-
Cinnamon stick, whole, 1 each -- 2 g
-
Maggi Seasoning, 2 tbsp. -- 1 fl.oz
-
Nam Pla, fish sauce, Gluten Free, 2 tbsp. -- 1 fl.oz
-
Assembly
-
Rice noodles, cooked -- 4 lb
-
Beef sirloin steak, raw, shaved -- 2 lb
-
Crustaceans, Shrimp, raw, peeled & deveined, poached, 26-31 ct. -- 2 lb
-
Bean sprouts -- 8 oz
-
Shiitake mushroom, fresh -- 8 oz
-
Mint, fresh, pulled -- 2 oz
-
Basil, fresh, pulled -- 2 oz
-
Coriander (cilantro) leaves, raw, pulled -- 2 oz
-
Limes, raw, thin sliced, 2", 4 each -- 9.5 oz
Preparation
-
1In a large soup pot, combine water, Beef Base, onions, ginger, lemongrass, cinnamon, Maggi Seasoning and fish sauce. Over medium high heat, bring to a boil. Reduce heat, cover and simmer for 1 hour. Remove stock from heat; strain and keep hot.
-
2To assemble, place the following items in a bowl: 8 oz. broth, 4 oz. rice noodles, 2 oz. each of beef and shrimp, 1/2 oz. each of bean sprouts and mushrooms; 2 leaves each of mint, basil and cilantro, and 2 slices lime.
Components
