Pho (vietnamese Beef Noodle Soup)

[rhodry69]

Pho (vietnamese Beef Noodle Soup)


½ Lb Beef, Eye Of Round
½ Lb Rice Noodles
1 Sm Onion, Minced
2 Inch Piece Ginger, Peeled & Grated
2 Tsp Butter Or Soft Margarine
8 Cups Beef Broth
2 Tbsp Fish Sauce
10 Whole Cloves
5 Whole Star Anise
1 – 2 Inch Cinnamon Stick

1 Lime, Cut Into Wedges
2 Green Onions, Chopped
3 Tbsp Chopped Fresh Coriander
2 Tbsp Hot Sauce, If Desired
¼ Cup Bean Sprouts


Place Beef In Freezer For At Least 4 Hours To Harden. Remove From Freezer. (beef Is Semi-frozen To Make It Easier To Cut Into Paper-thin Slices. It Will Be Easier To Slice From A Larger Length Of Meat Than Is Needed For The Dish, So You May Want To Buy A One To Two Pound Roast & Save The Unused Portion For Another Meal.)

Add Rice Noodles To 3 Quarts Salted, Boiling Water. Stir; Boil Until Tender, About 7 Minutes. Rinse In Cold Water; Drain. Set Aside.

In A Large Pot, Sauté Onion & Ginger In Butter, Over Medium Heat, Until Golden. Add Beef Broth & Fish Sauce.

Wrap Cloves, Anise & Cinnamon In A Cheesecloth Sachet & Tie With Kitchen Twine. Add To Broth. Simmer For 20 Minutes Then Remove Sachet.

Meanwhile, Slice Slightly Thawed Beef Into Paper-thin Slices. If Beef Slices Are Too Thick, Wrap In Plastic Wrap & Pound Thin.

Arrange Lime, Onion, Coriander & Hot Sauce On Garnish Tray.

To Serve: Place Sliced Beef Into Individual Warmed Bowls. Place Noodles In Hot Broth & Return To Boil. Ladle Hot Broth & Noodles Over Raw Beef. The Heat Of The Broth Will Cook The Thinly Sliced Beef To Medium.

Serve With Prepared Garnish Tray.