Pho Bo (Hanoi Beef Noodle Soup)

Total Time:
30 min
Prep:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 cups beef broth
  • 1 (1/4-inch thick) slice ginger
  • 2 whole star anise*
  • 1 cinnamon stick
  • 1/2 pound piece boneless beef sirloin, trimmed of any fat
  • 3 ounces dried flat rice noodles*
  • 1/4 cup Asian fish sauce*
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh bean sprouts, rinsed and drained
  • 1/8 cup minced scallions
  • 1/4 cup fresh cilantro sprigs, washed and finely chopped
  • 1 small thin fresh red or green Asian chilie, sliced very thin
  • 1/2 cup fresh basil leaves
  • Lime wedges for garnish
  • *Available at Asian Markets
Directions
  • In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.

  • With a very sharp knife cut sirloin across the grain into very thin slices.

  • In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.

  • While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

  • Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.

  • To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges


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