Pho (vietnamese beef noodle soup)

Yield: 4 servings

Measure Ingredient
1 each inch fresh ginger
3 eaches star anise
2 eaches green onions
8 ounces rice sticks or cellophane no
1 each onion
8 eaches sprigs fresh mint or basil
2 eaches jalapenos thinly sliced
1 each Hoisin sauce
5 cups Beef stock
3 tablespoons fish sauce
12 eaches basil leaves
6 ounces beef tenderloin or sirloin,
2 cups Mung bean sprouts
1 each lime, quartered
1 each Asian chili sauce





Use Rice sticks or cellophane noodles. Partially freeze beef before cutting.

Cook's notes: Star anise, fish sauce, hoisin sauce and Asian chili sauce are available at Asian markets or some supermarkets with large Asian specialty sections. Use caution when working with fresh chilies. Upon completion of slicing, wash work surface and hands thoroughly; do not touch your eyes.

Procedure: Combine the beef stock, ginger, star anise, green onions and fish sauce and gently simmer for 30 minutes. Remove the ginger, anise and green onions. Soak the rice sticks in warm water for 30 minutes.

Slice the green onions, onion and basil leaves as thinly as possible.

Slice the beef as thinly as possible across the grain. It helps to partially freeze the meat before slicing. Bring 4 quarts water to a boil.

Arrange the bean sprouts, mint sprigs, chilies and lime on a platter.

Just before serving, bring the broth to a boil. Cook the rice sticks in boiling water for 30 seconds, then drain.

Presentation: Divide the noodles among 4 large bowls. Arrange the scallions, onion slices and beef slices on top. Spoon the boiling broth on top: The heat of the liquid should be sufficient to cook the meat.

Serve the soup at once, with the garnish platter on the side. Let each person add sprouts, mint, chilies, lime, hoisin sauce and/or chili sauce to taste.

Yield: Makes 4 servings.

Nutritional info (per serving): 206 calories, 5 grams fat, 27 milligrams cholesterol, 749 milligrams sodium.

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