Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Moi Rewards is here! Join today and save!
Don't miss this! Get a 6-month subscription to unlimited delivery for $1.25 per week! Subscribe now.
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Shredded beef pho with miso-ginger stock, bok choy and edamame https://www.metro.ca/userfiles/image/recipes/soupe-pho-boeuf-effiloche-bouillon-miso-gingembre-bok-choy-edamames-10936.jpg PT30M PT2H25M PT2H55M
Put the beef in a pot. Pour the mixture of soy sauce, mirin, brown sugar, ketchup and Sriracha over the beef. Add the ginger, garlic and onion.Bring to a boil, then cover and let simmer for 1 1/2 to 1 3/4 hours, or until the meat can be pulled apart with a fork. This part of the recipe can be done in a slow cooker on the low setting for 6 hours.Once the beef is cooked, shred it using two forks, then set aside.For the soup, put the beef stock, ginger, onion, star anise and garlic cloves in a large pot. Bring to a boil, then simmer for 40 minutes. Once this is done, strain the stock, discard the solids, and add the miso. Mix well.To serve, place individual servings of noodles, thinly sliced onions and a sprinkling of cilantro in large bowls. Then pour the soup over the noodles.Top with the shredded beef, bean sprouts, sliced bok choy and edamame. Serve hot with lime quarters on the side.
4
5 2 5 5
Shredded beef: 1 boneless beef blade roast (approximately 750 g-1 1/2 lb) 1/4 cup (60 ml) soy sauce 1/4 cup (60 ml) mirin 1/4 cup (60 ml) brown sugar 2 Tbsp. (30 ml) ketchup 1 1/2 tsp. (7,5 ml) Sriracha sauce 1 Tbsp. (15 ml) ginger thickly sliced 8 whole cloves of garlic unpeeled 1/2 cup (125 ml) red onion thinly sliced Soup: 4 1/2 cups (1,125 L) beef stock 1 chunk of ginger (about 5 cm-1 inch) 1 medium onion quartered 5 star anise 3 garlic cloves 3 Tbsp. (45 ml) miso garnish 2 cups (500 ml) wide ride noodles blanched 1/2 red onion thinly sliced 1/3 cup (80 ml) fresh cilantro 1 1/2 cups (375 ml) bean sprouts well washed 4 whole bok choy blanched and thinly sliced 1 1/2 cup (375 ml) edamame blanched 1 lime cut into quarters
Shredded beef pho with miso-ginger stock, bok choy and edamame

Shredded beef pho with miso-ginger stock, bok choy and edamame

Rate this recipe
2 Votes
4
Soups
0:30
Preparation
2:25
COOKING
2:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Shredded beef:
  • 1
    boneless beef blade roast (approximately 750 g-1 1/2 lb)
  • 1/4 cup
    (60 ml)
    soy sauce
  • 1/4 cup
    (60 ml)
    mirin
  • 1/4 cup
    (60 ml)
    brown sugar
  • 2 Tbsp.
    (30 ml)
    ketchup
  • 1 1/2 tsp.
    (7,5 ml)
    Sriracha sauce
  • 1 Tbsp.
    (15 ml)
    ginger thickly sliced
  • 8
    whole cloves of garlic unpeeled
  • 1/2 cup
    (125 ml)
    red onion thinly sliced

  • Soup:
  • 4 1/2 cups
    (1,125 L)
    beef stock
  • 1
    chunk of ginger (about 5 cm-1 inch)
  • 1
    medium onion quartered
  • 5
    star anise
  • 3
    garlic cloves
  • 3 Tbsp.
    (45 ml)
    miso

  • garnish
  • 2 cups
    (500 ml)
    wide ride noodles blanched
  • 1/2
    red onion thinly sliced
  • 1/3 cup
    (80 ml)
    fresh cilantro
  • 1 1/2 cups
    (375 ml)
    bean sprouts well washed
  • 4
    whole bok choy blanched and thinly sliced
  • 1 1/2 cup
    (375 ml)
    edamame blanched
  • 1
    lime cut into quarters
Imprimer ma sélection

Preparation

Put the beef in a pot. Pour the mixture of soy sauce, mirin, brown sugar, ketchup and Sriracha over the beef. Add the ginger, garlic and onion.

Bring to a boil, then cover and let simmer for 1 1/2 to 1 3/4 hours, or until the meat can be pulled apart with a fork. This part of the recipe can be done in a slow cooker on the low setting for 6 hours.

Once the beef is cooked, shred it using two forks, then set aside.

For the soup, put the beef stock, ginger, onion, star anise and garlic cloves in a large pot. Bring to a boil, then simmer for 40 minutes. Once this is done, strain the stock, discard the solids, and add the miso. Mix well.

To serve, place individual servings of noodles, thinly sliced onions and a sprinkling of cilantro in large bowls. Then pour the soup over the noodles.

Top with the shredded beef, bean sprouts, sliced bok choy and edamame. Serve hot with lime quarters on the side.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.