Recipe: Pho Bo (Hanoi Beef Noodle Soup)

PHO BO (HANOI BEEF NOODLE SOUP)

6 cups beef broth
1 slice fresh ginger (1/4-inch thick)
2 whole star anise
1 cinnamon stick
1/2 pound piece boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice noodles*
1/4 cup Asian fish sauce
1/8 teaspoon freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
TO SERVE:
1/8 cup minced scallions
1/4 cup fresh coriander sprigs (cilantro), washed and finely chopped
1 small, thin fresh red or green asian chilie, sliced very thin
1/2 cup fresh basil leaves
lime wedges (for garnish)

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.

With a very sharp knife cut sirloin across the grain into very thin slices.

In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.

While noodles are soaking, bring a kettle of salted water to a boil for noodles.

Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.

TO SERVE:
Divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, coriander, chilies and basil over soup and serve with lime wedges.

Servings: 4
Source: Cooking Live