|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Vietnamese Bo Pho (Beef Soup)|
|Contributed by: Brighid45||Added: Oct 09, 2010 at 01:20 PM|
This is a delicious and healthy soup, easy to make and great with rice wrapper spring rolls. Ask your butcher to thinly slice the sirloin for you, or put the meat in the freezer until it's half-frozen and slice it yourself--the thinner the better, as the meat cooks in the hot broth poured over the ingredients. You may change or substitute the ingredients to suit your type or SWAMI requirements as you like. I used lemon juice in place of the lemongrass, no cinnamon and freshly ground pepper in place of the peppercorns. Experiment and see what works for you. :)
How to make it:
- 4 quarts beef broth
- 1 large onion, sliced into rings
- 6 slices fresh ginger root
- 1 lemongrass
- 1 cinnamon stick (optional)
- 1 teaspoon whole black peppercorns (optional)
- 1 lb sirloin tip, thinly sliced
- 1/2 lb bean sprouts (optional)
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup loosely packed cilantro leaves
- 3 fresh jalapeno peppers, sliced into rings
- 2 limes, cut into wedges
- 2-8 ounce packages dried rice noodles
- 1/2 Tablespoon wheat-free tamari sauce
- 1 dash hot pepper sauce
- 3 Tablespoons fish sauce
- In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns.
- Bring to a boil, reduce heat, and cover.
- Simmer for 1 hour.
- Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
- Soak the noodles in hot water to cover for 15 minutes or until soft.
- Place equal portions of noodles into 6 large soup bowls, and place raw beef on top.
- Ladle hot broth over noodles and beef.
- Pass platter with garnishes and sauces.