Pho Bo (Vietnamese Beef-and-Noodle Soup)
Directions
- 1Soak rice noodles in hot water to cover.
- 2Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high.
- 3When mixture boils, turn heat to low, and cover.
- 4Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have.
- 5Strain, and return to saucepan; turn heat to medium.
- 6Bring pot of water to boil.
- 7Drain noodles, add them to pot, and boil for 30 seconds; drain well.
- 8Warm 4 large bowls by filling them with hot water; discard water.
- 9Divide noodles among bowls.
- 10Turn heat under soup to medium, and add beef; stir once, and then turn off heat.
- 11Add fish sauce or soy sauce and plenty of pepper to the soup.
- 12Taste, and add salt or more seasoning, if necessary.
- 13Top noodles with broth and meat, and then bring to the table.
- 14Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.
Ingredients
- 0.5 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
- 8 cups rich beef or chicken stock
- 4 star anise
- 1 cinnamon stick
- 1 1-inch chunk peeled fresh ginger
- 1 onion, quartered (don't bother to peel)
- 4 cloves
- 1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
- 2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
- Freshly ground black pepper to taste
- Salt to taste
- 2 limes, cut into wedges
- 8 scallions, minced
- Several Thai or other chilies, stemmed, seeded and minced
- A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.
Equipment
saucepanpot4 large bowls
Tips
- The longer the stock mixture cooks, the deeper the flavor.
- Meat is traditionally left rare; slices will cook through in less than 2 minutes.
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