Midnight Phở Bò

By RoketJSquerl

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

Details

Servings 1
Adapted from tasteseekerskitchen.com

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.