½ lb thinly sliced beef (sliced against grain, I used flat iron)
⅓ cup green onion, chopped
2 cups bean sprouts
2 cups kelp noodles
½ cup fresh basil leaves (leave whole)
¼ cup cilantro, chopped
one lime, quartered
Instructions
In a large pot over medium high heat add your beef broth & water. Bring to a boil. Add your quartered onion, fresh ginger slices, five star powder, sugar, salt & fish sauce. Bring heat down to a simmer and let simmer for ½ an hour, stirring occasionally.
Once soup has simmered for a half hour, strain through a fine mesh strainer to remove any solids (of course reserving the broth!)
Pour broth back into pot and bring to a boil.
Assemble your soup bowls with a ¼ of the beef, green onion, sprouts, noodles, basil & cilantro. Slowly pour broth over each bowl, which should cook the meat in under a minute. Please see notes on what to do in post if beef is too thick, it will not cook through. Top off with some freshly squeezed lime.
Recipe by My Lavender Blues at https://mylavenderblues.com/deliciously-easy-healthy-pho-vietnamese-soup/