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Pho II




Source of Recipe


sfgate


List of Ingredients




Spiced Beef Broth:

1 (2-inch) piece of ginger, unpeeled
1 or 2 shallots, unpeeled and cut into halves
1/2 carrot, thinly sliced
Pinch of sugar
4 cups low-sodium beef broth
2 cups water or chicken broth
2 or 3 star anise
3 whole cloves
1 cardamom pod
1 cinnamon stick, about 2 inches long
Sea salt to taste
Freshly ground black pepper to taste
Fish sauce to taste


To Assemble

12 ounces rice stick noodles
1/3 pound beef sirloin, slightly frozen (for easier slicing)
1/3 cup chopped cilantro
1/2 yellow onion, sliced paper thin, and/or 2 green onions, cut into thin rings

Herbs & Sprouts

2 cups fresh bean sprouts, washed and drained
10 to 15 big sprigs of Asian basil
Handful of fresh mint sprigs
12 saw-leaf Vietnamese herbs (optional)
6 Thai chiles or 1 serrano chile, cut into thin rings
1 to 2 limes, cut into wedges

Freshly ground black pepper

Condiments

Sriracha hot sauce
Asian fish sauce and/or soy sauce
Hot chile paste
Hoisin sauce



Recipe



INSTRUCTIONS: Finely grate about 1 teaspoon of the ginger (don't worry about peeling); set aside.

Place the remaining whole piece of ginger along with the shallots and carrot in an ungreased nonstick pan and char lightly and evenly over high heat.

Transfer to a large saucepan and add a pinch of sugar, along with the beef broth and water.

Dry-toast the star anise, cloves, cardamom and cinnamon stick in a small ungreased skillet over high heat for a few moments. Add to the broth and vegetables.

Bring to a boil, then reduce heat to low and simmer for about 30 minutes.

Season with salt, pepper and fish sauce; remove the spices and vegetables using a slotted spoon. Keep the broth at a low simmer.

Cook the noodles by boiling according to the package instructions; drain and set aside.

Slice the partially frozen beef thinly against the grain.

To serve: Into each serving bowl place a large portion of noodles (these may be cool and they may stick together -- not to worry, they'll unstick in the hot broth).

Top each bowl of noodles with a dab of the reserved grated ginger, a sprinkling of cilantro, a few onion rings and 4 to 6 thin slices of beef.

Ladle the hot broth into the bowls and serve accompanied by the plate of herbs and condiments.

Serves 4