Rice Noodle Pho

Directions

1. 1
   Combine the beef broth, cinnamon, and star anise in a saucepan and bring to a boil over high heat.
2. 2
   Reduce the heat to medium and simmer for 4 minutes.
3. 3
   Remove the spices from the liquid and discard.
4. 4
   Dip each piece of beef, one at a time, into the simmering broth for 10 seconds, and then set on a plate.
5. 5
   Repeat until youve dipped all the beef slices.
6. 6
   Cover the plate when done to keep warm.
7. 7
   Once all the beef has been cooked, add the onion, nam pla, and shirojoyu to the broth.
8. 8
   Season to taste with the salt and pepper.
9. 9
   Decrease the heat to low and keep warm until ready to serve.
10. 10
    Place a pot of water over high heat and bring to a boil.
11. 11
    Add the rice noodles and cook, following the package instructions.
12. 12
    Drain well and divide the noodles among 4 bowls.
13. 13
    To serve, top each bowl of noodles with 1 1/2 cups broth and one-fourth of the beef.
14. 14
    Garnish with the bean sprouts, basil leaves, cilantro, and garlic oil.
15. 15
    Pour the oil into a small saute pan and place over medium heat.
16. 16
    Add the garlic and carefully stir with a wooden spoon.
17. 17
    Cook for 6 to 8 minutes, or until the garlic just begins to turn golden brown and become crisp.
18. 18
    Be careful not to overcook the garlic, or both the garlic chips and the oil will become bitter.
19. 19
    Strain the oil through a fine-mesh sieve and let cool at room temperature.
20. 20
    Carefully transfer the garlic chips to a paper towel to cool.
21. 21
    Use them as a garnish for Mushroom Ramen (page 20).