A2ZRecipes

.

Beef Noodle Soup (Pho)
(Yield: 5 Servings)
From: Bites Of Asia

Ingredient:
4 qtz Beef broth (or chicken broth)
2 large Onions, unpeeled (halved)
3 Shallots (unpeeled)
2 ounces Fresh ginger root (unpeeled one piece)
7 Star anise
1 Cinnamon stick
5 medium Parsnips -- cut into 2-inch
2 teaspoons Salt
11/2 pound Beef sirloin (Sliced thin)
2 Scallions (sliced thin)
1 tablespoon Shredded coriander
2 medium Onions (sliced thin)
1/4 cup Hot chili sauce
1 package of Vietnamese Pho rice noodle
1/2 cup Vietnamese fish sauce
Freshly ground black pepper
2 cups Fresh bean sprouts
2 Fresh red chili peppers (sliced thin)
2 Limes (cut into wedges)
1 bn Of fresh mint
1 bn Fresh Asian basil (or regular fresh basil)

Preparation: 
1. In a large pot, combine the beef broth with 2 qtz of water. Bring to boil. Meanwhile, char the clove-studded onions, shallots and ginger directly over a gas burner or under the broiler until they release their fragrant odors. Tie the charred vegetables, star anise and cinnamon stick in a double thickness of dampened cheesecloth. Add to the broth along with spice bag, parsnips and salt . Simmer for 30 minutes.

2. Soak the rice sticks in warm water for 30 minutes. Drain and set aside. Meanwhile, slice beef sirloin against grain into thin slices; set aside. In a small bowl, combine the scallions, coriander and half of the slice onions.

3.When broth is ready, strain it through a strainer into a clean pot. Add the fish sauce and bring the broth to a boil. Reduce the heat and keep the broth at a bare simmer.

4. When ready to serve, put the rice noodle in a bowl and microwave for 30 seconds. Top the noodles with the sliced meats. Bring the broth to a rolling boil. Ladle the broth directly over the meat to cook the raw beef. Garnish with the scallion mixture and freshly ground black pepper.

5.Serve the onions in hot chili sauce and the accompaniments on the side. Each diner will add these ingredients as desired.