Pho (Vietnamese Beef Noodle Soup)

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4 Servings
Pasta
Uncategorized
Beef Soups Pasta Basil Bean Fish Sauce Onion Rice Green Onion Ginger Lime Lunch

TH
1 Inch fresh ger
3 r anise
2 Green ons
5 c f stock
3 tb h sauce
SOUP
8 oz e sticks or cellophane no
1 on
12 il leaves
6 oz f tenderloin or sirloin,
GARNISH
8 Sprigs fresh mint or il
2 apenos thinly sliced
2 c Mung n sprouts
1 e, quartered
EXTRAS
1 sin sauce
1 Asian chili sauce

Use Rice sticks or cellophane noodles. Partially freeze beef before cutting. Cooks 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. Posted to MM-Recipes Digest by scotlyn and at;juno.com (Daniel S Johnson) on Feb 23, 1998


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