Pho

One of our favorite meals is Vietnamese Pho. I have a place that is close to my work and we often have lunch dates there. Yet I have to admit that I have a very close friend of mine who turned me on to this delicious soup. Chevvy and I worked together as designers in the San Francisco bay area. She let me in on this secret and I have been addicted ever since.
Garrett and I were craving some soup on Sunday night yet since we live in this little town of Chico, Ca all the restaurants that offer Pho were closed. We then decided to attempt to make this flavorful soup on our own....fingers crossed! It turned out amazingly yet did take some time to simmer and freeze the beef in order to slice it into thin pieces. Never the less it turned out great!
Thanks Chev!!

 Pho

Ingredients

• 4 quarts beef broth
• 1 large onion, sliced
• 6 slices fresh ginger root
• 1 lemon grass
• 1 cinnamon stick
• 1 teaspoon whole black peppercorns
• 1 pound sirloin tip, cut into thin slices
• 1/2 pound bean sprouts
• 1 cup fresh basil leaves
• 1 cup loosely packed cilantro leaves
• 3 fresh jalapeno peppers, sliced into rings
• 2 limes, cut into wedges
• 2 (8 ounce) packages dried rice noodles
• 1/2 tablespoon hoisin sauce
• 1 dash hot pepper sauce (we used our fav's Sriracha)
• 3 tablespoons fish sauce

Directions

1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour. Place the Beef into the freezer and allow to freeze partially. This will help to cut into thin slices.
2. Arrange bean sprouts, basil, and cilantro on a platter with chilies and lime.
3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.