Vietnamese: Phở (Noodle Soup)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 4)

Ingredients:

• 8 oz dried “banh pho” rice noodles
• 2 tablespoons olive oil
• 6 cloves garlic, minced
• 2 cups beef broth (or 2 teaspoons of beef base dissolved in water)
• 2 cups vegetable broth (or 2 teaspoons of vegetable base dissolved in water)
• 2 cups water
• 1 tablespoon soy sauce
• 1 tablespoons fish sauce
• 1 tablespoon agave nectar
• 1 tablespoon ginger paste
• 1 tablespoon onion powder
• 1 tablespoon Chinese Five Spice
• 2 teaspoons ground cardamom
• 2 teaspoons ground coriander
• 8 oz raw eye of round, sirloin or tri-tip steak, thinly sliced across the grain
• ½ cup thinly sliced yellow onions
• ¼ cup fresh cilantro, chopped

Toppings:

• 8 oz fresh bean sprouts
• 4 sprigs fresh Thai basil
• Lime wedges
• Sriracha (optional)

Procedure:

1. Prepare noodles per packet instructions or pour boiling hot water over dried noodles in a bowl and let stand 15 to 20 minutes (until they have softened but are still chewy); rinse, drain, and set aside
2. In a large pot, saute the garlic in olive oil briefly (approx 1 minute)
3. Add beef broth, chicken broth, and water; bring to a boil
4. Add soy sauce, fish sauce, agave nectar, ginger paste, onion powder, Chinese Five Spice, ground cardamom, ground coriander
5. Bring broth to a boil again, then lower the heat and simmer for at least 10 minutes
6. Divide noodles in 4 serving bowls, top each with 2 oz of raw beef
7. Ladle broth over each bowl; garnish with onions and cilantro
8. Serve with toppings on the side