Vietnamese Noodle Soup (Pho)

I had a hankering for pho this week so I figured I would try to make it! This at-home recipe has a bit of a darker broth but boy does it taste good! I found this recipe on Food Network and was surprised at how simple it really was to make. The hardest part was slicing the beef super thin so that it can finish cooking in the broth. If you are worried that your slices are too thick to cook fully, just add the sliced beef to the broth and simmer for about 1 minute before assembling.   Ingredients: 8 ounces rice noodles 12 ounces lean beef sirloin, fat trimmed Kosher salt and freshly ground pepper 1 large onion, sliced (or 2 small onions) 1 4 -inch piece ginger, unpeeled, halved 3 cups low-sodium beef broth 5 star anise pods 1 cinnamon stick 4 scallions 1 jalapeno pepper 1/2 cup fresh cilantro 1 tablespoon fish sauce 1 cup fresh bean sprouts

Fish with Pineapple Salsa and Tomato-Avocado Salad

Now that the weather is finally warming up, it’s time to start incorporating more “summery” foods into my dinner. The June issue of Cooking Light included a recipe for Tilapia with Pineapple Salsa and Tomato-Avocado Salad that sounded like the perfect warm-weather dinner.   I used turbot instead of tilapia, but you can substitute in whatever whitefish you’d prefer. I also added some paprika to the fish for a bit more flavor and color.   Ingredients: 1 cup chopped pineapple 2 tablespoons finely chopped red onion 1/2 jalapeño pepper, seeded and finely chopped 2 tablespoons chopped fresh cilantro 3 tablespoons fresh lime juice, divided 3/4 teaspoon kosher salt, divided 1/2 cup thinly vertically sliced red onion 1/4 cup thinly sliced fresh basil 1 medium tomato, cut into thin wedges 1 peeled ripe avocado, cut into 8 wedges 2 tablespoons extra-virgin olive oil, divided 4 (6-ounce) whitefish fillets 1/2 teaspoon ground cumin 1/4 teaspoon chipotle chile powder 1/4 teaspoon paprika

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