Pho is a popular Vietnamese dish that consists of rice noodles, beef, and a flavorful broth. It is often served with fresh herbs and a variety of condiments, such as chili peppers, bean sprouts, and lime wedges.
SOUP:8 oz rice sticks or cellophane no12 ea basil leaves1 ea onion6 oz beef tenderloin or sirloin,GARNISH:8 ea sprigs fresh mint or basil2 cMung bean sprouts2 ea jalapenos thinly sliced1 ea lime, quarteredEXTRA'S1 ea Hoisin sauce1 ea Asian chili sauce Use Rice sticks or cellophane noodles.
Partially freeze beef beforecutting.
Cook's notes: Star anise, fish sauce, hoisin sauce and Asian chili sauceare available at Asian markets or some supermarkets with large Asianspecialty sections.
Use caution when working with fresh chilies.
Uponcompletion of slicing, wash work surface and hands thoroughly; do nottouch your eyes.
Procedure: Combine the beef stock, ginger, star anise, green onions andfish sauce and gently simmer for 30 minutes.
Remove the ginger, aniseand green onions.
Soak the rice sticks in warm water for 30 minutes.
Slice the green onions, onion and basil leaves as thinly as possible.
Slice the beef as thinly as possible across the grain.
It helps topartially freeze the meat before slicing.
Bring 4 quarts water to a boil.
Arrange the bean sprouts, mint sprigs, chilies and lime on a platter.
Just before serving, bring the broth to a boil.
Cook the rice sticks inboiling water for 30 seconds, then drain.
Presentation: Divide the noodles among 4 large bowls.
Arrange thescallions, onion slices and beef slices on top.
Spoon the boiling broth ontop: The heat of the liquid should be sufficient to cook the meat.
Serve the soup at once, with the garnish platter on the side.
Let eachperson add sprouts, mint, chilies, lime, hoisin sauce and/or chili sauceto taste.
Yield: Makes 4 servings.
Nutritional info (per serving): 206 calories, 5 grams fat, 27 milligramscholesterol, 749 milligrams sodium.
Ingredients
Directions
SOUP:8 oz rice sticks or cellophane no12 ea basil leaves1 ea onion6 oz beef tenderloin or sirloin,GARNISH:8 ea sprigs fresh mint or basil2 cMung bean sprouts2 ea jalapenos thinly sliced1 ea lime, quarteredEXTRA'S1 ea Hoisin sauce1 ea Asian chili sauce Use Rice sticks or cellophane noodles.
Partially freeze beef beforecutting.
Cook's notes: Star anise, fish sauce, hoisin sauce and Asian chili sauceare available at Asian markets or some supermarkets with large Asianspecialty sections.
Use caution when working with fresh chilies.
Uponcompletion of slicing, wash work surface and hands thoroughly; do nottouch your eyes.
Procedure: Combine the beef stock, ginger, star anise, green onions andfish sauce and gently simmer for 30 minutes.
Remove the ginger, aniseand green onions.
Soak the rice sticks in warm water for 30 minutes.
Slice the green onions, onion and basil leaves as thinly as possible.
Slice the beef as thinly as possible across the grain.
It helps topartially freeze the meat before slicing.
Bring 4 quarts water to a boil.
Arrange the bean sprouts, mint sprigs, chilies and lime on a platter.
Just before serving, bring the broth to a boil.
Cook the rice sticks inboiling water for 30 seconds, then drain.
Presentation: Divide the noodles among 4 large bowls.
Arrange thescallions, onion slices and beef slices on top.
Spoon the boiling broth ontop: The heat of the liquid should be sufficient to cook the meat.
Serve the soup at once, with the garnish platter on the side.
Let eachperson add sprouts, mint, chilies, lime, hoisin sauce and/or chili sauceto taste.
Yield: Makes 4 servings.
Nutritional info (per serving): 206 calories, 5 grams fat, 27 milligramscholesterol, 749 milligrams sodium.
