I couldn't find any whole star anise and omitted the red peppers but otherwise made the recipe as written. I used some cheesecloth to make a bag for the cinnamon and ginger so I didn't have to strain all the broth. The flavors were fantastic, bold and distinct. While not a real bowl of pho like you'd get in a Vietnamese restaurant it does a good job of presenting some of the flavors and the spirit of the soup. At first I thought the portion size was small but it was surprisingly filling. I'll definitely make this again, hopefully next time with the anise.
Vietnamese Beef-Noodle Bowl
Marinating the beef for 4 to 24 hours ahead can save preparation time later and add extra flavor, if desired. Whole star anise imparts a licoricelike aroma and flavor to the broth, but the soup is very good without it.
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- Calories: 264
- Calories from fat: 20%
- Fat: 6g
- Saturated fat: 2.1g
- Monounsaturated fat: 2.4g
- Polyunsaturated fat: 0.3g
- Protein: 31.1g
- Carbohydrate: 20.8g
- Fiber: 1.2g
- Cholesterol: 70mg
- Iron: 4mg
- Sodium: 967mg
- Calcium: 35mg
- 8 cups water
- 2 (14 1/4-ounce) cans fat-free beef broth
- 3 whole star anise (optional)
- 2 (3-inch) cinnamon sticks
- 1 (1 1/2-inch) piece peeled fresh ginger, sliced
- 4 ounces uncooked rice stick noodles or vermicelli
- 1 1/2 pounds boned sirloin steak, thinly sliced
- 2 1/2 tablespoons minced shallots
- 2 tablespoons sake (rice wine) or rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 2 cups fresh bean sprouts
- 1 cup sliced fresh basil leaves
- 1/3 cup minced fresh cilantro
- 1/4 cup minced green onions
- 3 tablespoons fish sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thinly sliced red chile (optional)
- 6 lime wedges (optional)
- Combine first 5 ingredients in a large Dutch oven; bring to a boil. Reduce heat; simmer 30 minutes. Strain broth; discard solids. Return broth to pan.
- Place rice noodles in a large bowl; cover with hot water. Let stand 15 minutes; drain. Cook noodles in boiling water 1 minute or until tender; drain.
- Combine the beef, shallots, sake, and minced ginger in a large zip-top plastic bag; seal and marinate in refrigerator 10 minutes. Add beef mixture to broth in pan; bring to a boil. Reduce heat to medium; cook 3 minutes. Stir in bean sprouts and next 6 ingredients (bean sprouts through black pepper); cook 1 minute.
- Place the noodles into each of 6 large bowls; top with broth mixture. Garnish with sliced chile and lime wedges, if desired.
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