9 Healthy and Filling Ethnic Recipes to Try This Fall ...


Are you ready to kick off fall with some healthy ethnic recipes?! I love trying new foods all year round but there’s something about discovering new and exciting flavors in comfort food that’s so exciting! I perused the net for some of the most scrumptious yet good-for-you versions of classic ethnic recipes that you’ll be enjoying all season long. Get your shopping lists ready, you’re going to want to jot these ingredients down!

1. Vietnamese Beef Pho Noodle Soup

This healthy ethnic recipe is perfect for cold nights or when you’re feeling a little under the weather. This soup is filled with electrolytes, which helps the body maintain fluid balance and is also cooked with ginger which adds anti-inflammatory properties. The beef broth and rice noodles are so yummy and when you add veggies, herbs and a squirt of lime juice, it’s a flavorful symphony of flavors! This recipe is an easier version than your average pho recipe, great when you’re learning to make it!


10 cups rich beef stock

5 limes

2 tablespoons Vietnamese fish sauce

2 star anise seeds (optional)

1 package (13 ounce size) Thai Rice sticks

1 1/2 cup bean sprouts

6 green onions

1/2 bunch cilantro

1 pound beef sirloin

1 cup basil leaves

2 jalapenos


4 serrano chilies

Additional fish sauce

Sriracha or other Asian chili sauce


Bring beef stock to a boil in a large stock pot with the juice of 3 of the limes, fish sauce, and star anise if using. Let stock boil for 15 minutes.

In a separate pot, bring water to a boil and cook rice sticks according to package directions. Drain rice sticks. While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop cilantro. Slice beef into a thin a slice as possible with a very sharp knife. Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil on serving platter. Thinly slice chilies and arrange on serving platter.

Place platter on table with fish sauce and chili sauce. When noodles are cooked and drained, divide among six bowls. On top of noodles, divide evenly the bean sprouts, sliced green onions and cilantro. Top herbs with rare beef divided evenly between bowls. Remove star anise from stock. Ladle hot stock over each bowl of noodles and beef. Serve immediately.

Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce.

Source: cdkitchen.com

Indian Stuffed Peppers
Explore more ...