Sunday, November 9, 2008

Vietnamese Beef Pho

I had never heard of Pho until I moved up to Seattle. It is a Vietnamese Soup that is perfect on a cold, cloudy day. No wonder it is so popular here! When I pronounced it like "faux" I was quickly corrected and taught that it is actually pronouced "fuh". In traditional Pho you will find unusal items like oxtail but I played it safe with this recipe that calls for sirloin. Also, the meat is supposed to cook in the bowls in the hot broth but I was a chicken so I cooked it a little bit on the stovetop. I didn't have the time to simmer it for an hour so the broth wasn't as flavorful as I'd hoped. I saw a lot of other recipes calling for star anise, so maybe that is what it was missing.

8 cups beef broth
1/2 large onion, sliced into rings
3 slices fresh ginger root
1/2 lemon grass
1/2 teaspoon whole black peppercorns
1/2 pound sirloin tip, cut into thin slices
1/4 pound bean sprouts
1/2 cup fresh basil leaves
1/2 cup loosely packed cilantro leaves
1-1/2 fresh jalapeno peppers, sliced into rings
1 limes, cut into wedges
1 (8 ounce) package dried rice noodles
3/4 teaspoon hoisin sauce
1/2 dash hot pepper sauce

  1. In a large soup pot, combine broth, onion, ginger, lemon grass, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
  2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
  3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

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