Easy Beef Pho with Numo Bone Broth

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[Sponsored]

I’m so excited to announce a contest sponsored by the most delicious bone broth ever: Numo Bone Broth! Check out my Instagram post for more details and enter to win by Friday, June 2nd!

Not only is Numo's broth delicious and rich enough to serve as the base for many delicious soups like my beef pho recipe below, it’s super healthy! Bone broths separate themselves from your average meat broths because they are chalked full of collagen, amino acids, and minerals that a great at nourishing our skin, joints, and gut. 

I had a feeling that when I decided to make pho with my beef bone broth kit that the broth would stand up on its own as an amazing base for beef pho. And it was, which made this the easiest pho recipe I’ve ever made!

Simply cooking the broth overnight, I added some aromatics in the morning, prepared the noodles, steak, and herbs, and simply poured the broth over everything to create an amazing bowl of WOW!

You got it: Healthy, delicious beef bone broth in pho = amazing. Be sure to check out Numo’s Beef and Chicken Bone Broths at the the Numo Shop!

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Easy Beef Pho with Numo Bone Broth

Total Time: 12 Hours 20 Minutes
Hands on Time: 30 Minutes
Serves 4-6

Ingredients
1 kit Numo Broth
1-inch piece ginger
4 whole cloves
1 3-inch cinnamon stick
3 star anise
2 tbsp rock sugar, crushed with a mallet
2 tbsp fish sauce
Kosher salt
1 lb thin dried rice stick noodles (1/16-inch-wide)
3/4 lb flat iron or sirloin steak*, cut against the grain into 1/8-inch strips
2 serrano or jalapeño peppers, cut into rounds
1 small bunch basil, stemmed, leaves torn
1 small bunch cilantro, stemmed
1 cup bean sprouts
1 lime, cut into 6 wedges
Hoisin sauce, to taste
Sriracha, to taste

Directions
Open the Numo Beef Bone Broth kit. Place the entire cloth pouch into a 4-quart slow cooker. Add 10 cups of water to the slow cooker and simmer on high for 10 to 13 hours. Add ginger, cloves, cinnamon stick, star anise, rock sugar, fish sauce, and 1/2 salt, and continue cooking for 2 hours. Remove pouch and dilute with 3 cups of water. Season with additional sugar and fish sauce to taste. Continue to to keep on high heat to ensure broth is hot. 

Add rice noodles to a large mixing bowl. Bring a kettle or a boiling pot of at least 4 cups of hot water to boil. Remove from heat. Pour over boiling water and let sit, according to package directions and until noodles are soft, about 8-10 minutes. Drain.

Divide rice noodles between large bowls. Add noodles, steak, and serrano rounds. Pour over boiling Numo Bone Broth. Serve with basil, cilantro, bean sprouts, lime wedges, hoisin sauce, and sriracha on the side.

* Note: steak is much easier to slice thin when you freeze it for 15 minutes first!
 

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If you liked this recipe, you will also love my recipes for Ramen with Rainbow Chard, Thai-Infused Chicken Noodle Soup, and Korean Beef & Daikon Radish Soup!

Ramen with Rainbow Chard in a Rich Slow-Cooker Bone Broth

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[Sponsored]

Ramen, it’s what’s for dinner! This ramen has a very rich bone broth made with my very own Numo Chicken Broth Kit and is infused with a lot of yummy asian flavors, as well as rainbow chard and hard boiled eggs. It’s absolutely delightful!

This ramen is so easy to make that this could be your dinner as well! No, you don’t have to have one ounce of jealousy, whether you’re a newbie to making bone broth, or you’re watching what you eat. This is because you get to see the very real ingredients going in at every easy step! And much of this is due to the fact that I made the dish with Numo's Chicken Bone Broth!

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Numo’s Chicken Bone Broth was breeze to make in my slow-cooker and had almost zero hands-on time. I simply popped the pouch of ingredients in a slow cooker for 12-15 hours and I had a seriously delicious broth on my hands. But this broth is not only delicious. It's ingredients are super transparent! Just seven simple and organic ingredients: pre-baked chicken bones, carrots, onions, medjool dates, cardamom, ginger, and bay leaf. Kind of amazing stuff, isn’t it?

This broth is so delicious, in fact, that when I made my first kit overnight, it woke me from a deep slumber. I was literally dreaming about leaning over a pot of boiling broth in my dreams and smelling some incredible aromas. But then my brain woke me up at 4 am to tell me “LOOK! This tantalizing broth is actually real!” So, I listened to what my brain had to tell me and I walked to the kitchen to taste it. Even before it was done cooking, it was incredibly rich and lovely, and I knew I would be in for a treat with this ramen.

Ramen can get a bad rap sometimes, but you can definitely make a healthy ramen if you make it at home and see every ingredient going into it. I purchased fresh ramen noodles with less than four ingredients, as well as organic soy sauce, and a bunch of other fresh organic ingredients like chard, garlic, ginger, and garden-grown chives. It’s so transparent and so delicious that you will love every bite, guilt-free!

Ramen with Rainbow Chard in a Rich Slow-Cooker Bone Broth

Total Time: 12 Hours, 25 Minutes
Hands-On Time: 25 Minutes
Serves 4
Ingredients
2 Numo Chicken Bone Broth Kits (about 12 cups prepared)
4 large eggs
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, minced
3 whole star anise
3 tbsp soy sauce
2 tbsp mirin
1 small bunch rainbow chard, leaves cut into 1/2-inch strips, stems chopped
4 sheets nori, thinly sliced
20 oz fresh ramen noodles
1 small bunch chives, chopped
Togarashi pepper, to taste

Directions
Prepare 2 kits of Numo Chicken Bone broth per package instructions. Cool.

Heat 12 cups of water to 180F or a very low simmer. Add eggs and maintain temperature at 180F for 6 minutes. Cool in an ice water bath. Peel eggs when cool. Cut in half if desired and set aside.

Heat sesame oil in a large pot over medium heat, until shimmering. Add the garlic, ginger, and star anise, and cook, stirring, for a few minutes until softened. Add the soy sauce and mirin and stir to combine. Continue stirring for another minute. Add the prepared Numo Chicken Broth and bring to boil. Reduce heat and simmer for 5 minutes. Add chard and nori and cook for another minute, until tender. Add ramen and simmer per package instructions, about 1-2 minutes. Season to taste with salt and pepper.

Divide the noodles and broth into large bowls. Top with chives and soft boiled egg halves. Serve immediately with sprinkles of togarashi pepper.

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If you're looking for more recipes like this one, you're also going to love Thai-Infused Chicken Noodle Soup, Korean Beef & Daikon Radish Soup, and Thai Stir-Fried Noodles with Kale and Chicken: Pad See Ew!

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Do note that this post was sponsored by Numo Broth!

Spicy Chicken Tacos with MAIO

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[Sponsored]

Happy Taco Tuesday, Everyone!

I’m excited to announce that I’ve partnered with Bolthouse Farms to bring you a GIVEAWAY to make your Taco Tuesday even happier! One lucky winner will receive a free package with three flavors of MAIO’s Yogurt Spread and Dressing! To enter, simply 1. LIKE my taco image on Instagram AND 2. SIGN UP for my mailing list to the right of the blog ---> to get my recipes straight to your inbox! 

These Spicy Chicken MAIO tacos are super, uber good. MAIO’s chipotle spread definitely added that extra touch because it’s so delicious and satisfying.

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But there’s one other thing that I love about it as a dietitian: it has 20 calories per tablespoon vs. mayonnaise’s 57. How is that for awesome! 

MAIO’s product is currently sold in Northern California’s Safeway stores. So if you live in Northern California like I do, you’re one lucky duck! Whether or not you’re in Northern California, be sure to sign up for my mailing list to enter to win this delicious giveaway!

Note: this giveaway IS sponsored (MAIO sent me free product!) and is in no way associated with Instagram or Square Space.

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Spicy Chicken Tacos with MAIO

Time: 35 Minutes
Serves 4 (8-10 Tacos)
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into ½ inch pieces
2 chipotle chilies from 1 (7 oz can), sauce reserved
2 tbsp MAIO yogurt spread and dressing
1 tsp fresh oregano
1 tbsp extra-virgin olive oil
2 tsp cumin
Kosher salt and freshly ground black pepper to taste
1 pint cherry tomatoes, quartered
1 small red onion, finely chopped
2 medium jalapeños, finely chopped
1/3 cup fresh cilantro, chopped
Juice of 1 lime
Canola oil, for frying
8-10 corn tortillas tortillas

To Finish
1 avocado, cut into ½ inch cubes
8 green onions, sliced thin
4 oz queso fresco, crumbled
MAIO yogurt spread and dressing
Fresh cilantro, chopped 1 lime, cut into wedges

Directions
Adjust oven rack to the top position. Preheat broiler. 

In a large mixing bowl, add chicken, minced chipotle chilies, 2 tbsp reserved chipotle sauce, MAIO spread, oregano, 1 tbsp olive oil, and cumin. Season with salt and pepper and stir to combine. Let marinate for 15-20 minutes. 

Meanwhile, prepare salsa by combining tomatoes, red onions, jalapeños, cilantro, 1 tsp reserved chipotle chili sauce, and lime juice in a bowl. Season with kosher salt and pepper to taste. 

Add marinated chicken to a foil-lined baking sheet. Broil for 6 minutes on each side until browned and crisp. Transfer to a plate and keep warm.

Meanwhile, heat enough canola oil to line the bottom of a small skillet and heat over medium heat. Add one tortilla at a time, and fry on each side, flipping with tongs, about 20-30 seconds, until crisp. Transfer to a paper towel-lined plate, separating each tortilla with a paper towel to blot out excess oil. Keep warm.

To build the tacos, add the chicken to the center of each tortilla. Top chicken with salsa, avocado, green onions, queso fresco, MAIO dressing, and cilantro. Serve with lime wedges on the side. 

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For more tacos, check out my recipes for Chipotle Chicken Tacos, Tacos Tres Amigos, and Chile Verde Tacos.