Two moms. Five daughters. Opposite ends of the globe.

Two moms. Five daughters. A friendship that spans opposite ends of the globe.

We have been best friends for ages with a shared love for good food. A desire of good health for ourselves and our families have lead us to exploring the paleo lifestyle together. Enjoy our adventure!

Monday, August 29, 2011

So Not Pho

Last year for Christmas my DH got me a very nice wok and a few cookbooks to go with it. They're full of nearly paleo recipes, and if they're not paleo most of them are easy to convert. I had a craving for Pho. So I found a recipe I had used before, then googled to see what else I could do with it... turns out several similar internet recipes were blasted for not being authentic. Seems the biggest complaint is that you can't make a quick pho, it needs to cook all day. Luckily I make my own beef stock, so I think I got the richness of flavor you would get from cooking all day. If you use store bought stock or broth this is still going to taste good, but read your labels. This is quick, and it's easy, and it may not be "real" Pho, but it is "real(y)" good!

So Not Pho

1 lb grass fed low fat ground beef
1 12oz package of kelp noodles, rinsed
1.2 liters (2 pints) home-made beef stock, or the best you can buy
3 whole star anise
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 Tablespoon fish sauce
1 Tablespoon (or less) ground red chilli paste.
(I used the kind that comes in a jar like minced garlic, but fresh or dried to your taste would work.)
S&P to taste

1 Tablespoon coconut aminos
1 Tablespoon rice wine
3 teaspoons sesame oil
1/2 Tablespoon fresh grated ginger
1 Tablespoon ground red chilli (1 T in both the soup and the marinade made a nice heat if you like spicy food...adjust down if you do not!)


Chopped spring onions and/or mint and/or cilantro and/or basil
(I used mint and cilantro and will probably do the same from now on.)

What to do:

Mix all marinade ingredients and mix with the ground beef. Marinate for at least 20 mins. in the refrigerator.

Bring stock to a simmer in a wok or large pot.
Add star anise, cloves, & cinnamon and simmer about 3 mins.
Add the beef and bring back to a simmer, cook 1 minute breaking up any clumps.
Add the fish sauce, chilli sauce, S&P and simmer a few more minutes.
Add the kelp noodles and stir them in for a few minutes.
Remove the star anise.

Garnish with the chopped herbs and serve in large bowls.

(if you are more gluten-free than paleo, soak 6-8 oz of dried rice noodles for about 20 minutes in hot water, rinse and set aside... stir in at the end instead of, or in addition to the kelp noodles.)

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