How to Make Pho

This Vietnamese beef and noodle soup (pronounced "phuh") packs a punch with its fresh chile garnish. Makes 6 servings.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• Fish Sauce - To Season While Eating
• 1 cinnamon sticks
• 1/2 tsp. freshly cracked black pepper
• 10 sprigs of fresh mint
• 1 bunch basil sprigs
• 4 qts. beef broth
• 2 c. fresh bean sprouts
• 6 serrano chile peppers or 2 jalapenos
• 1 stalk lemongrass - bottom 2 inches only, lightly smashed
• 16 oz. flat rice noodles
• 1 tsp. salt
• 2 limes - cut into wedges, for garnish
• 1 lb. lean beef in one piece - preferably top round
• 1/2 bunch cilantro
• 1-inch piece ginger - peeled, sliced into 5 pieces and lightly smashed
• 1 onions - peeled and roughly chopped

1. Heat the broth, lemongrass, onion, ginger, cinnamon stick, salt and pepper over high heat. When the broth boils, reduce heat to medium, cover and cook for 45 minutes.
2. Place the beef in the freezer.
3. Bring a pot of water to a simmer and add the noodles.
4. Remove noodles from heat and allow to soak until soft, about 10 to 13 minutes. Meanwhile, slice the chiles into very thin rings.
5. Pluck the leaves from the basil sprigs, stack them and then roll tightly.
6. Cut across the roll of leaves to create thin strips.
7. Pluck the leaves from the cilantro and mint sprigs and roughly chop.
8. Remove the beef from the freezer and, with a very sharp knife, slice across the grain as thinly as possible.
9. Remove the ginger, cinnamon stick and lemongrass from the broth. Taste the broth for seasoning and add more salt, pepper or cinnamon if preferred.
10. Bring the broth back to a boil. Place some of the noodles in a large dinner bowl.
11. Place some of the beef in the bowl and ladle the soup over it. Pass the chopped herbs, chile rings, lime wedges, fish sauce and bean sprouts around the table for garnishes.

Tips & Warnings

• The thinner you can slice the beef, the better; it's only cooked by the hot broth poured over it at the end.