vietnamese beef pho

Ingredients

• Servings: 6
• 4 quarts beef broth
• 1 large onion, sliced into rings
• 6 slices fresh ginger root
• 1 lemon grass
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 pound sirloin tip, cut into thin slices
• 1/2 pound bean sprouts
• 1 cup fresh basil leaves
• 1 cup fresh mint leaves
• 1 cup loosely packed cilantro leaves
• 3 fresh jalapeno peppers, sliced into rings
• 2 limes, cut into wedges
• 2 (8 ounce) packages dried rice noodles
• 1/2 tablespoon hoisin sauce
• 1 dash hot pepper sauce
• 3 tablespoons fish sauce

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 30 mins


• in a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. bring to a boil, reduce heat, and cover. simmer for 1 hour.
• arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
• 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.