1lblambthinly sliced (I used boneless leg of lamb)
2Serrano peppersseeded & sliced
1/4cupcilantroleaves only, roughly chopped (can substitute mint or Thai basil)
Sriracha and Hoisin saucesoptional for the table
Buckwheat NoodlesCan also use rice or ramen noodles
Add the beef broth to a saucepan and bring it to a low boil. Add the quartered onion, brown sugar, sliced ginger, and fish sauce.
Make a satchel from cheesecloth by cutting a 6" piece into a square. Add the satchel spices and then draw the 4 corners of the cheesecloth together and tie it with kitchen twine. Drop that into the Pho broth and simmer for 30 minutes.
Add cooked noodles to bowls. Top with sliced lamb, cilantro, Serrano peppers, scallions, and mushrooms. Ladle the hot broth over the ingredients. Letting it sit for 2 minutes will cook the sliced lamb.
Serve with a wedge of lime and a side of Hoisin and/or Sriracha sauce if desired.
Putting the whole piece of lamb in the freezer for 10 minutes will make it easier to slice thinly.Nutritional values do not include noodles.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.