PHO (VIETNAMESE BEEF AND NOODLE SOUP)

Pho (Vietnamese Beef and Noodle Soup) image

Provided by Martha Stewart

Number Of Ingredients 10

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1 pound very lean sirloin of beef, trimmed of visible fat
1/4 pound Chinese or Vietnamese rice noodles, (banh pho)
3 cups Homemade Beef Stock
3 tablespoons Asian fish sauce (nam pla)
1 1/3 cups fresh bean sprouts
1 small onion, peeled and very thinly sliced
4 scallions, trimmed and very thinly sliced
2 small Thai chile pepper or 1 small jalapeno, very thinly sliced crosswise
1/3 cup fresh cilantro leaves or Thai basil, coarsely chopped
Asian hot-chile sauce

Steps:

Wrap beef in plastic wrap, and place in the freezer for about 1 hour.
Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside.
Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat.
Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips.
Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired.

Nutrition Facts : Calories 208 g