Spicy Sriracha Vietnamese Pho Soup [30 minute recipe!]
This spicy sriracha Vietnamese pho soup recipe is a perfect weeknight dinner, and is easily Whole30 and paleo adaptable! You can have your soup, and eat it, too!
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. In a large pot, simmer beef stock. To the pot, add the half onion, garlic cloves, and ginger [tip: for ease, you may choose to put these items in cheese cloth for easy removal].
  2. To the broth, stir in fish sauce and hoisin sauce. Continue to simmer over low heat.
  3. In a large pot of water, cook rice noodles according to package instructions. Drain, and divide equally among bowls.
  4. In a skillet, add one tablespoon of olive oil over medium heat. Once hot, add the sirloin steak, and sear for 2-3 minutes on each side [note, the steak will still be raw in the middle; it will continue to cook in the broth].
  5. Thinly slice the steak against the grain of the meat. Divide equally among bowls.
  6. Increase the heat on the broth, and remove the onion, garlic cloves, and ginger.
  7. Ladle the broth over the sliced beef and cooked rice noodles in each bowl.
  8. Top with green onions, jalapenos, bean sprouts, cilantro, basil, sriracha, and hoisin sauce.
Recipe Notes

Wine could go a couple of ways with this dish – on one hand, you could go for a lighter white in an effort to balance the spiciness; but my preference would be a light red, given that this is beef dish [and let’s be honest, I’m always more sympathetic to reds!]. Our wine choice: The 2013 Lange Pinot Noir from Willamette Valley. It’s lighter, fruit-forward, but has enough depth to stand up to the soup. Cheers!

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 Spicy Sriracha Vietnamese Pho Soup [30 minute recipe!]
This spicy sriracha Vietnamese pho soup recipe is a perfect weeknight dinner, and is easily Whole30 and paleo adaptable! You can have your soup, and eat it, too!
Spicy Sriracha Vietnamese Pho Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Spicy Sriracha Vietnamese Pho Soup
Instructions
  1. In a large pot, simmer beef stock. To the pot, add the half onion, garlic cloves, and ginger [tip: for ease, you may choose to put these items in cheese cloth for easy removal].
  2. To the broth, stir in fish sauce and hoisin sauce. Continue to simmer over low heat.
  3. In a large pot of water, cook rice noodles according to package instructions. Drain, and divide equally among bowls.
  4. In a skillet, add one tablespoon of olive oil over medium heat. Once hot, add the sirloin steak, and sear for 2-3 minutes on each side [note, the steak will still be raw in the middle; it will continue to cook in the broth].
  5. Thinly slice the steak against the grain of the meat. Divide equally among bowls.
  6. Increase the heat on the broth, and remove the onion, garlic cloves, and ginger.
  7. Ladle the broth over the sliced beef and cooked rice noodles in each bowl.
  8. Top with green onions, jalapenos, bean sprouts, cilantro, basil, sriracha, and hoisin sauce.
Recipe Notes

Wine could go a couple of ways with this dish - on one hand, you could go for a lighter white in an effort to balance the spiciness; but my preference would be a light red, given that this is beef dish [and let's be honest, I'm always more sympathetic to reds!]. Our wine choice: The 2013 Lange Pinot Noir from Willamette Valley. It's lighter, fruit-forward, but has enough depth to stand up to the soup. Cheers!

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