Hot, delicious broth and fresh, julienned veggies make this potluck dish enormously satisfying.
Vietnamese Pho
(Serves 6)
4 quarts beef broth
1 large onion, sliced into rings
6 slices fresh ginger root
1 lemongrass stalk
1 cinnamon stick
1 tsp. whole black peppercorns
1/2 lb. bean sprouts
1 cup fresh mint leaves
1 cup fresh basil 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 lb. sirloin tip, cut into thin slices
1/2 tbsp. hoisin sauce
1 dash sriracha hot sauce
3 tbsp. fish sauce
1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon stick and peppercorns. Bring to a boil and reduce heat. Simmer, covered, for one hour.
2. Arrange bean sprouts, mint, basil and cilantro on a platter with jalapeno peppers and limes.
3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain and place equal portions of noodles into 6 large soup bowls, topping with raw beef. Ladle hot broth over noodles and beef. During the meal, pass platter with garnishes and sauces.
You can use diakon radishes, carrots, celery, cucumbers or zucchini for garnish. All veggies should be julienned thinly so they can be added raw and cook slightly when added to the bowl of soup.
