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Vietnamese Style Beef Noodle Soup (Pho) Recipe

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This recipe for Vietnamese Style Beef Noodle Soup (Pho), by , is from The Kearney Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sara Naureckas
Added: Sunday, January 11, 2009


6 oz. rice stick noodles
1/4 lb. snow peas, cut diagonally into 1/4-inch-wide strips
1 tbsp. vegetable oil
1 cup sliced shallots
3 (1/8-inch-thick) slices fresh ginger, smashed
1 tsp. minced serrano chile (including seeds), or to taste
3 1/2 cups (28 oz.) beef stock or store-bought broth
1 3/4 cups water
1/2 pound very thinly sliced rare roast beef, torn into pieces
6 oz. fresh bean sprouts, rinsed
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh basil leaves, torn if large
1/4 cup loosely packed fresh mint leaves
3 tbsp. Asian fish sauce, or to taste
3 tbsp. fresh lime juice

Cook noodles in a 4-quart saucepan of boiling (unsalted) water for 4 minutes. Add snow peas and boil for 1 minute. Drain in a colander and rinse under cold running water to stop the cooking. Drain well.

Divide noodles and snow peas among four large soup bowls.

Dry saucepan, add oil, and heat over moderate heat. Add shallots, ginger and chile and cook, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add stock and water, bring to a simmer, and simmer, uncovered, for 10 minutes.

Meanwhile, divide beef, bean sprouts and herbs among soup bowls.

Remove ginger from broth and discard, then stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately with lime wedges.

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Personal Notes:
Personal Notes:
This is an amazing soup--you can make it as easy or complicated as you want.




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