|
|
 |
The Global Kitchen
Pho Bo (Vietnamese Beef Noodle Soup)
Posted July 31, 2008
This is a Vietnamese recipe for Beef Noodle Soup adapted from
Gourmet magazine by The Associated Press
Consider pho the chicken soup of Vietnam. The delicate
broth-based soup is jammed with rice noodles, meat and vegetables.
Though the exact origins of pho (pronounced FUH) are murky, most
people believe the soup first took root near Hanoi, in northern
Vietnam, shortly before the turn of the last century.
|
Pho Bo (Beef Noodle Soup)
Start to finish: 1 hour
Serving for Four |
Ingredients: |
(1) 6 cups beef broth
(2) 1/4-inch thick slice fresh ginger
(3) 2 whole star anise
(4) 1 cinnamon stick
(5) 1/2 pound piece boneless beef sirloin, trimmed of any fat
(6) 3 ounces dried flat rice noodles
(7) 1/4 cup Asian fish sauce
(8) 1/8 teaspoon freshly ground black pepper
(9) 1 cup fresh bean sprouts, rinsed and drained
(10) 1/8 cup minced scallions
(11) 1/4 cup finely chopped fresh cilantro sprigs
(12) 1 small thin red or green Asian fresh chili, very thinly sliced
(13) 1/2 cup fresh basil leaves
(14) Lime wedges, for garnish
|
Preparation and Cooking:
- In a 2-quart saucepan over high heat, combine the broth, ginger,
star anise and cinnamon. Bring to a boil, then reduce heat and
simmer for 15 minutes.
- Meanwhile, use a very sharp knife to cut the sirloin across the
grain into very thin slices. Set aside.
- In a large bowl soak the noodles in hot water for 15 minutes, or
until softened and pliable.
- While the noodles soak, bring a saucepan of lightly salted water
to a boil.
- Drain the noodles in a colander and cook in the boiling water,
stirring, for 45 seconds, or until tender. Drain the noodles in the
colander again and set aside.
- Strain the broth into a large saucepan and bring to a boil. Stir
in the fish sauce and pepper. Add the sirloin and sprouts and cook
30 to 45 seconds, or until sirloin changes color. Skim any froth
from soup.
- To serve, divide the noodles into 4 bowls. Ladle soup over
noodles. Sprinkle scallions, cilantro, chilies and basil over each
bowl and serve with lime wedges.
|
|
Bon appétit! |
| |
|
|
|
IMDiversity.com is committed to presenting diverse points of view.
However, the viewpoint expressed in this article is the opinion of
the author and is not necessarily the viewpoint of the owners or
employees at IMD.
|
|
|
