Vietnamese Noodle Soup Recipe - Ethnic Foods R Us

Vietnamese Noodle Soup (called “Pho” in their language) is a remarkably rich, filling and satisfying dish. Asian countries are famous for their noodle soups, of course, and this spicy delight is yet another example of why.

(Photo Attributed to Author: Kham Tran – www.khamtran.com)

Vietnamese Noodle Soup Recipe-

Ingredients:

(Serves 4)

8 oz. thick rice stick noodles
12 oz beef sirloin steak
1 large white onion, peeled and halved
fresh ginger root, about 4″ long, peeled and sliced in half lengthwise
6 cups beef broth
6 whole star anise pods
1 whole cinnamon stick
6 green onions
2 dried red Thai hot chili peppers, rehydrated by soaking in warm water for 2 hours
4 tbsp. fish sauce
1 cup fresh bean sprouts
scallion infused olive oil
freshly ground course sea salt and black peppercorns, to taste
1/2 cup fresh cilantro, chopped fine, for garnish

Directions:

In a 6 quart cooking pot over high heat, bring 2 to 3 quarts of water to a vigorous, rolling boil. Add in the rice noodles and stir well to separate them. Cook until the are just still kind of chewy, not fully softened all the way through. About 2-1/2 to 3 minutes should do it. Cut off the heat, and allow to stand in the hot water as you continue your preparations. Note: You may want to stir the noodles now and then, to keep them from sticking together.
Using a fork, poke the meat all over, both sides, to tenderize it; season with salt and pepper.
Place another pot, large and wide bottomed, on the burner over high heat. Put 2 tablespoons of the scallion infused olive oil in the pot, and jiggle the pot to distribute the oil evenly across the bottom. Sear the meat until still rare on the inside, but nicely charred on the outside – 2 to 2-1/2 minutes per side should be plenty. Transfer to a plate, tent the plate to keep the meat warm, and set aside for now.
Reduce the heat to medium, add the onion and ginger halves into the pot, and cook, stirring and turning the halves now and then, for about 4 minutes.
Next, add in 6 cups of broth, the cinnamon stick and the star anise. Lower the heat to just a simmer, and gently cook for 20 to 25 minutes.
While the soup is cooking, chop the green onions into small pieces, and mince the Thai chili peppers. Note: if you like super hot and spicy, leave the seeds in. For less heat, remove the seeds.
Slice the steak into thin, bite sized pieces, cutting across the grain. Place the slices back on the plate and cover with foil again, to keep warm.
Add the fish sauce and the minced Thai peppers into the broth, bring the heat back up to high, and boil 5 minutes.
Remove the cinnamon stick, ginger, and star anise. Pull the onion halves out, and crosscut them, dividing into sliver moon pieces.
Drain the noodles.
To server your Vietnamese Pho, divide the noodles equally into 4 serving bowls. Ladle over the noodles a generous portion of the broth. Lastly, add to each serving some beef slices, bean sprouts, chopped green onions and cooked and sliced white onions. Garnish with a sprinkling of chopped fresh cilantro.

Note: For more delicious recipes from Vietnam, click here.