one 20-ounce leantrimmed and very thinly sliced New York Strip steak
1thinly sliced watermelon radish
1bunch of brown clamshell mushrooms
1cupof matchstick carrots
2ears of cooked and trimmed corn
1thinly sliced red chile
1cupof bean sprouts
1lime sliced into 16 wedges
1package of cooked bean threadwild rice, or rice stick noodles
fresh cilantro leaves for garnish
fresh chiffonade basil for garnish
fresh bean sprout micro greens for garnish
Broth: Place all ingredients into a large pot and bring to a boil and then simmer on low heat for 5 to 10 minutes. Strain, return the broth to the pot and keep hot.
Dumplings: In a large bowl combine all of the ingredients until mixed together.
Next, take a tablespoon of the dumpling batter and place it into the hot broth and cook on both sides until cooked through, about 3 minutes on each side. Remove once cooked and repeat the process until the dumpling batter has been used. Note: It’s ok to cook several dumplings at once.
Beef Pho: Once the dumplings are done, bring the broth to a boil and then pour a ¼ of it into a serving bowl.
Add in 4 to 5 ounces of the beef and let the hot broth cook the beef.
Leave the beef in the bowl and add in some of the radishes, mushrooms, carrots, corn, sliced chiles, bean sprouts, lime wedges, noodles and garnish with cilantro, basil and mice greens.