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Ingredients
- Garnishes:
- 1 tablespoon vegetable oil
- 2 medium yellow onions, halved and thinly sliced (divided)
- 1 1/2 teaspoons sugar
- 8 cups Progresso beef broth
- 1 can consomme'
- 1 piece (3 1/2 inches) fresh gingerroot, peeled, thinly sliced
- 4 whole cloves
- 5 star anise
- 1 piece (3 inches) cinnamon stick
- 1 cup water
- 2 tablespoons fish sauce
- 1 pound sirloin steak, cut across grain into thin slices
- 1 package (7 ounces) dried rice sticks (often called banh pho)
- Sliced green onions
- Chopped fresh cilantro
- Fresh Thai basil leaves
- Sliced jalapeno peppers
- Lime wedges
- Condiment options:
- Hoisin sauce
- Sriracha
- Sambal oelek chili sauce
- Fish sauce
- Chili oil
- Soy sauce
Preparation
Step 1
In a 3-quart saucepan, heat vegetable oil over medium-high heat. Add one of the sliced onions and the sugar; cook 7 to 8 minutes until onions are softened and browned, stirring frequently. Add beef broth, consomme', ginger, cloves, star anise and cinnamon stick to pan. Bring to boiling; reduce heat and simmer, covered, for 30 minutes to concentrate flavors. Strain broth through a fine mesh strainer into a 4-quart Dutch oven; discard solids.
Add water, fish sauce and remaining sliced onion. Bring to boiling; reduce heat and simmer, uncovered, for 20 minutes. Add sliced steak; simmer, uncovered, 5 to 6 minutes or until the beef is no longer pink.
Meanwhile, cook and drain noodles as directed on package. Rinse with cold water; drain. Divide noodles among serving bowls; ladle soup mixture over noodles. Top with desired fresh garnishes and condiments.