Beef Soup with Broad Rice Noodles

Name: Beef Soup with Broad Rice Noodles (Pho)
Yield: Makes 6 cups (1.5 l); 4 first-course servings
Cuisine: Vietnamese
Ingredients: ¼ pound (120 g) broad rice noodles; 1 to 2 cloves garlic, smashed, peeled, and finely chopped; ½ bulb end piece of lemongrass, smashed with the back of a knife and minced; 1 small star anise, crushed with a mortar and pestle; 4 cups (1 l) Beef Stock or, in England beef stock, imported beef or meat stock; ½ teaspoon chili oil; 2 tablespoons nuoc mam (fish sauce); 1½ teaspoons kosher salt; Freshly ground black pepper, to taste; ¾ pound (360 g) beef tenderloin, left in the freezer to firm for 4 to 5 hours, then sliced as thin as possible (at least 12 slices); 2 tablespoons chopped cilantro; 2 cups (500 ml) boiling water; 1 medium scallion, thinly sliced across; 1 tablespoon fresh lime juice; One 1- inch (2.5- cm) piece cinnamon stick; 2 teaspoons slivered peeled ginger

Pho

Preparation info

Makes 6 cups 1.5 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

The national soup of Vietnam has become a runaway success around the world. It is filling, with a lot of noodles for slurping from the bowl. If a lower noodle-to-soup ratio is desired, simply cut back on the quantity of noodles used. As little as half the amount can be used if desired.

For this soup, the tenderloin is left in the freezer for a period of about 4 hours; this causes it to become firm, and therefore easier to slice as thin as possible. It shouldn’t be completely frozen,

Ingredients

Americas
Asia
United States
Vietnam
Starter
Soup
Southeast Asia

Ingredients

Method