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Pho (Vietnamese Beef and Noodle Soup)

Pho (Vietnamese Beef and Noodle Soup)

In Vietnam, a bowl of this noodle soup -- or one of its variations -- is often served for breakfast.

Martha Stewart Living, March 1996 http://www.marthastewart.com/341820/pho-vietnamese-beef-and-noodle-soup
3.1
Rated
62100(10)10
  • Yield Serves 6

Ingredients

    • 1 pound very lean sirloin of beef, trimmed of visible fat
    • 1/4 pound Chinese or Vietnamese rice noodles, (banh pho)
    • 3 cups Homemade Beef Stock Homemade Beef Stock (http://www.marthastewart.com/261559/homemade-beef-stock)
    • 3 tablespoons Asian fish sauce (nam pla)
    • 1 1/3 cups fresh bean sprouts
    • 1 small onion, peeled and very thinly sliced
    • 4 scallions, trimmed and very thinly sliced
    • 2 small Thai chile pepper or 1 small jalapeno, very thinly sliced crosswise
    • 1/3 cup fresh cilantro leaves or Thai basil, coarsely chopped
    • Asian hot-chile sauce

Directions

  1. Wrap beef in plastic wrap, and place in the freezer for about 1 hour.
  2. Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside.
  3. Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat.
  4. Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips.
  5. Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired.

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