Beef Noodle Soup

steamykitchen.com

aaalllen

a wayward muse in search of lost nothings

subheading: For the Pho broth:

2 yellow onions unpeeled, sliced in half

4 inch piece fresh ginger unpeeled, sliced in half

5 pounds beef leg or knuckle bones

subheading: 6 quarts water:

5 star anise

6 whole cloves

1 cinnamon stick

1 tablespoon coriander seeds optional

1 pod cardamom optional

1 tablespoon fennel seeds optional

1 pound boneless beef chuck, rump brisket or cross-rib roast, well trimmed, and cut into large chunks

¼ cup fish sauce

1 tablespoon sugar or 1-inch chunk of yellow rock sugar

subheading: For the Pho Bowls:

2 pounds small flat rice noodles dried or fresh

Cooked beef from the broth

½ pound eye of round sirloin, London broil, flank steak or tri-tip steak, thinly sliced across the grain

1 yellow onion sliced paper-thin, soaked in cold water to cover for 30 minutes and drained

2 scallions green parts only, thinly sliced

⅓ cup chopped fresh cilantro leafy tops only

subheading: Garnish for Pho Recipe:

3 cups fresh bean sprouts about ½ pound

Mint

Thai basil

2 Thai or serrano chiles thinly sliced

2 limes cut into wedges

Directions at steamykitchen.com

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