Pho

Description
Pho is Vietnamese noodle soup.

Pho - Vietnamese Beef Noodle Soup from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, in the public domain
 * Cook Time: Approximately 90 minutes
 * Serves: 8

Soup

 * 4 quarts low-sodium beef broth
 * 2 large onions, thinly sliced
 * 6 slices of fresh ginger
 * 1 cinnamon stick
 * 1 star anise
 * 1 teaspoon whole black peppercorns
 * 2 cloves garlic, peeled and smashed
 * 1 pound sirloin tip, thinly sliced
 * 2 x 8 oz packages dried rice noodles

Optional Garnish Ingredients

 * 1 cup loosely packed fresh basil leaves
 * 1 cup loosely packed fresh mint sprigs
 * 1 cup loosely packed cilantro sprigs
 * 3 fresh jalapeño peppers, thinly sliced
 * 2 – 3 lime wedges
 * Hoisin sauce
 * Hot pepper sauce
 * Vietnamese fish sauce ("nuoc mam" or "nam pla" -- use sparingly, can be high in sodium)

Directions

 * 1) In a large stockpot, add broth, onions, ginger, cinnamon, star anise, peppercorns and garlic.
 * 2) Bring to a boil then reduce heat to low and cover.
 * 3) Simmer for 1 hour, stirring occasionally.
 * 4) Arrange garnish ingredients into separate plates and bowls at the table.
 * 5) Soak rice noodles in hot water (do not boil) for 15 minutes or until softened then drain (do not rinse with cold water).
 * 6) Place equal amounts of noodles in soup bowls and cover with raw beef slices.
 * 7) Ladle hot broth over noodles and beef (the beef slices should cook or brown in the hot broth).
 * 8) Add garnish ingredients to your preference.