Rice noodle Pho
Vietnamese Rice Noodle Soup
- 10 cups rich beef stock
- 2 limes
- 2 to 3 tablespoons Vietnamese fish sauce
- 1 pack of rice noodles, around 12oz in size
- 1 1/2 cup bean sprouts
- 5 green onions
- 1/2 bunch cilantro
- (Optional) 1 pound beef sirloin (or any tender meat)
- 1 cup basil leaves
- 2 jalapenos OR 4 serrano chilies
- Remember more fish soup can be added if needed
Bring beef stock to a boil in a large stock pot with the juice of both the limes and fish sauce. Let the stock boil for 15 minutes.
In a separate pot, bring water to a boil and cook rice noodles according to package directions. While noodles are cooking and stock is heating, prep the condiments. Slice green onions on a long diagonal. Roughly chop cilantro. Slice the beef into the thinest slices as possible with a very sharp knife. Rinse basil, dry, and put to one side. Thinly slice the chilies or jalapenos and arrange with the basil.
When noodles are cooked and drained, divide among six bowls. On top of the noodles, divide evenly the bean sprouts, sliced green onions and cilantro. The rare beef should be divided evenly between bowls, (the beef can be cooked in the stock when it starts to boil if prefered). Remove star anise from the stock and ladle over each bowl of noodles and beef and serve straight away.
Remember you can always use additional ingredients to each bowl to suit personal tastes after its served, such as lime juice, basil, sliced chilies and fish sauce.