Faux Pho Bo Vietnamese Beef Noodle Soup
This is an easy version that starts with canned beef broth. Some of the ingredients may be hard for people in some parts of the world to find--i live in an area with a large asian population so i've never had any trouble myself. Be careful when using the sriracha or sambal oelek, as they are very hot. Fish sauce, to the uninitiated, smells really awful--but it doesn't taste like it smells. Once you've added it to your soup, you won't smell it nearly so strongly and it adds a pleasant, salty, seafood-y flavor to your food.
Steps
In a 6 quart stockpot , combine broth , onion , ginger , lemongrass , cinnamon , and peppercorns.
Bring to a boil , reduce heat , cover , and simmer for 1 hour.
Meanwhile , prepare rice noodles and garnishes.
Arrange bean sprouts , basil , cilantro , chilies , and limes on a large platter.
To prepare rice noodles , bring 4-6 quarts of water to a boil.
Add rice noodles and stir to separate.
Cook until just barely tender , about 2-3 minutes.
Drain well.
If not quite ready to serve , rinse noodles and drain again.
To serve , remove seasonings from broth.
Keep broth hot.
Place cup rice noodles in each of 6 large , deep bowls.
Arrange thinly sliced beef over noodles , fanning out to increase surface area.
Ladle very hot broth over beef and stir to cook.
Serve immediately.
Pass garnish platter , hoisin sauce , fish sauce , and sambal oelek or sriracha sauce for people to add as desired.
Ingredients
fat free low-sodium beef broth, onion, fresh gingerroot, lemongrass, cinnamon stick, whole black peppercorn, beef sirloin tip, fresh bean sprout, thai basil, fresh cilantro leaves, limes, flat rice noodles, sambal oelek, serrano peppers, fish sauce, hoisin sauce