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Pho (Vietnamese beef soup with noodles)




Source of Recipe


adapted from http://mlug.missouri.edu/~markrages/static/pho/recipes.html (which is now a dead link)


Recipe Introduction


I am a great fan of this native Vietnamese dish. Whenever you go to a Vietnamese restaurant (or, often, to a Thai restaurant, or some Chinese restaurants), you will see many of the Asian locals eating this while the Americans eat the "Americanized" Chinese dishes (lemon chicken, ginger chicken, etc.). A friend from Laos introduced me to Pho a long time ago, and it remains one of my favorite foods. And, depending upon the type of meat you use, you can feed an entire crowd for about $10-15.This recipe serves only two people. For more people, add a can of beef broth for every 2 additional people.


List of Ingredients




1/2 of a 12 oz. pkg flat rice noodles (“banh pho”) cooked, rinsed in cold water, then hot tap water.
2 medium onions, thickly sliced
3 14-oz cans beef broth
4 half-inch-thick slices fresh ginger (about 1 1/4 ounces)
2 tablespoons fish sauce (nam pla)
3 large garlic cloves, halved
2 stars of star anise
1-1/2 teaspoons whole cloves (optional)
1 pound flank steak, trimmed, very thinly sliced crosswise
1/4 cup chopped cilantro
3 green onions, thinly sliced
Asian basil stems with leaves (fresh)
bean sprouts
a few lemon wedges
Sriracha hot sauce (a Vietnamese hot sauce, available in the Asian section of some supermarkets, or at all Asian grocers)

Recipe



1. Bring large pot of water to a boil. Remove from heat. Add noodles to pot; let stand until tender and pliable, about 15 minutes. Drain. Transfer to bowl.

2. Bring beef broth (it is not necessary to dilute with water), sliced onions, sliced ginger, fish sauce, garlic, star anise and whole cloves to boil, and reduce heat. Simmer thirty minutes. Strain broth into large bowl; discard solids.

3. Return beef broth to pot, bring to boil, and remove from heat. Immediately add steak slices, cilantro, and one half of the green onions to broth (the hot broth will cook steak slices). (NOTE: It is very important that the broth be just finished boiling when you add the meat; otherwise, you run the risk that you will be eating meat that has not been fully cooked)

4. Place a portion of noodles in each person’s bowl so that the bowl is roughly 1/4 full. Ladle soup (incl. meat) directly over noodles and serve immediately.

Keep basil, sprouts, lemon (from which to squeeze lemon juice), and Sriracha on table for your diners to mix in to taste. Eat with chopsticks (in the right hand) and an Asian bowl-shaped spoon (in the left hand). Also serve with small 1.5-inch sauce dishes for diners to keep a separate cache of Sriracha sauce for dipping the meat.