Pho bo beef noodle soup

Recipe Information

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 chili pepper, sliced very thin

• 1/2 cup fresh basil leaves

• Lime wedges for garnish

Directions

• In a 2-quart saucepan, bring the broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for approximately 15 minutes.

• Slice the beef sirloin across the grain into very thin slices.

• In a saucepan large enough to fit the flat rice noodles, boil an amount of water that will fully submerge the noodles. When the water is boiling, add the rice noodles to the pan and remove from heat, allowing the noodles to soak in the hot water for about 5 minutes, or until softened and pliable. Strain the noodles in a colander and set aside.

• In the simmering broth, stir in the fish sauce and black pepper. Stir in chili pepper to taste.

• Add the beef pieces to the broth and cook 30-45 seconds, or until the sirloin changes color. Skim any froth and the cinnamon stick and anise star from the soup.

• To serve, place a desired amount of noodles in a bowl and ladle the soup over the noodles. Sprinkle scallion greens, cilantro, basil, and bean sprouts over the soup and serve with lime wedges.

Nutrition (per serving)

• Calories: 187 cal

• Total fat: 6g

• Cholesterol: 50mg

• Sodium: 2,312mg

• Carbohydrate: 10g

• Fiber: 2g

• Protein: 24g