Pho (Vietnamese Beef & Noodle Soup)

Ingredients

• 10 cup(s) a good beef broth
• 1/2 whole(s) sweet onion thnly sliced (you can use a whole if you like)
• 2 tablespoon(s) fish sauce
• 2 whole(s) limes juiced
• 1/2 teaspoon(s) chinese five-spice
• 350 grams of thinly sliced beef
• 4-6 cup(s) cooked rice noodles
• fresh basil leaves (as many as you like in your soup) leaves, not stems
• fresh coriander (as many as you like in your soup) leaves, not stems
• bean sprouts (as many as you like in your soup) whole
• sambal olek (Asian chili sauce) it is spicy - add it in small amounts 1/2 tsp

Preparation

1. Bring beef stock to a boil in a large stock pot with onion, the juice of 2 of the limes, fish sauce, and chinese five spice. Let stock boil for 15 minutes.


2. In a separate pot, bring water to a boil and cook rice noodles according to package directions. Drain them and put them to the side.


3. Slice the beef very thinly, you can either cook it, or add it to the beef broth just before putting it in the bowls.


4. Prep the condiments (Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil on serving platter).


5. When noodles are cooked and drained, divide among bowls. On top of noodles, divide evenly the bean sprouts, and cilantro.


6. Top herbs with rare beef divided evenly between bowls. Ladle hot stock over each bowl of noodles and beef. Serve immediately.


7. Allow each person to season bowl to taste with additional lime juice, basil, sliced chilies, fish sauce and chili sauce.