Vietnamese Beef Pho

Ingredients

Quantities are for 4 servings.

• 1 1/2 lb Beef sirloin, very thinly sliced
• 8 cups Beef broth
• 8 oz Rice noodles (pho-style, flat)
• 1 each Yellow onion
• 1 2-inch piece Fresh ginger
• 3 pods Star anise
• 1 each Cinnamon stick
• 2 tbsp Fish sauce
• 1 cup Bean sprouts
• 1 bunch Thai basil
• 2 each Limes
• 1 each Jalapeño
• 2 each Scallions

Instructions

1. Place the beef in the freezer for 15 minutes to firm it up (or ask your butcher to slice it), then slice it paper-thin. This makes it much easier to get thin slices that will cook instantly in the hot broth. Keep the raw sliced beef refrigerated until serving time.
2. Halve the onion and place it cut-side down in a dry pot over medium-high heat along with the ginger piece; char 3-4 minutes until lightly blackened in spots — this deepens the broth's flavor.
3. Add the beef broth, star anise, and cinnamon stick to the pot. Bring to a boil, then reduce heat and simmer 20 minutes to let the spices infuse. Stir in the fish sauce and season with salt to taste. Strain out the solids if desired.
4. Meanwhile, cook the rice noodles according to package directions, then drain and divide among four large bowls.
5. Bring the strained broth back to a rolling boil. Top each bowl of noodles with a portion of the raw sliced beef, then ladle the boiling-hot broth directly over the beef — the heat of the broth will cook the thin beef slices through within a minute or two, until no longer pink.
6. Serve immediately with bean sprouts, Thai basil, sliced jalapeño, scallions, and lime wedges on the side for guests to add themselves.