Ingredients: |
Ingredients: 2 tsp. canola oil
1 2-inch piece peeled fresh ginger sliced into quarter size pieces
1 onion halved and sliced
7 C reduced sodium beef broth
3 whole star anise
2 whole cloves
1 3-inch cinnamon stick
2 Tbsp fish sauce
2 tsp. sugar
Freshly ground black pepper
9 oz flank steak, trimmed
8 oz dried flat rice noodles (banh pho)
2 scallions, sliced on bias
1/2 bunch fresh mint, roughly chopped
1 C fresh mung bean sprouts
1/4 small dried Thai chile, thinly sliced
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Directions: |
Directions:1. Bring large pot of water to boil (for step 3). Heat oil in heavy saucepan over med. high heat. Add ginger and onion; sauté 3 mins. or until lightly charred. Add broth, anise, cloves and cinnamon; bring to boil, then reduce to simmer. Cook 15 mins. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar, season with black pepper.
2. Put steak in freezer for 15 mins. to firm for slicing. Soak noodles in hot water in large bowl for 20 mins. or until soft.
3. Add noodles to boiling water; cook 30 seconds. Drain and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
4. Arrange scallions, mint, bean sprouts, and chilies on large latter Serve soup on platter on side. |
This recipe for Pho is from