Vietnamese Beef Pho

Name: Vietnamese Beef Pho
Ingredients: 4 quarts beef broth; 1 large onion, sliced into rings; 6 slices fresh ginger root; 1 lemon grass; 1 cinnamon stick; 1 teaspoon whole black peppercorns; 1 pound sirloin tip, cut into thin slices; 1/2 pound bean sprouts; 1 cup fresh basil leaves; 1 cup fresh mint leaves; 1 cup loosely packed cilantro leaves; 3 fresh jalapeno peppers, sliced into rings; 2 limes, cut into wedges; 2 (8 ounce) packages dried rice noodles; 1/2 tablespoon hoisin sauce; 1 dash hot pepper sauce; 3 tablespoons fish sauce

17 ingredients

3 steps

Ingredients

4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemon grass
1 cinnamon stick
1 teaspoon whole black peppercorns
1 pound sirloin tip, cut into thin slices
1/2 pound bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
2 limes, cut into wedges
2 (8 ounce) packages dried rice noodles
1/2 tablespoon hoisin sauce
1 dash hot pepper sauce
3 tablespoons fish sauce

Directions

1

In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
2

Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
3

Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.