Vietnamese Beef Pho
Description
Make lemongrass pho with rice noodles and paper-thin slices of top round or sirloin, then garnish it with veggies, herbs, and your choice of sauces.
Ingredients
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4 quarts beef broth
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1 large onion, sliced into rings
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6 slices fresh ginger root
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1 lemon grass
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1 cinnamon stick
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1 teaspoon whole black peppercorns
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1/2 pound bean sprouts
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1 cup fresh basil leaves
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1 cup fresh mint leaves
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1 cup loosely packed cilantro leaves
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3 fresh jalapeno peppers, sliced into rings
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2 limes, cut into wedges
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2 (8 ounce) packages dried rice noodles
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1 pound sirloin tip, cut into thin slices
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3 tablespoons fish sauce
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1/2 tablespoon hoisin sauce
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1 dash hot pepper sauce
Directions
1
Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
2
When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.
3
Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.
4
Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.