One of my co-workers in Seattle introduced me to this amazing dish called Pho. It's a Vietnamese noodle soup. Now, while this meal can be incredibly delicious, you have to be very careful where you go to get it.
Since I'm now in New Mexico and have yet to find a great location, I decided to make my own. And, let me just tell you, it was the best pho ever. Seriously, THE BEST.
Because I'm the kind, considerate, generous person that I am...stop laughing....I've decided to share the recipe with you, my faithful followers. :)
5 oz dried rice noodles
heaped 1/2 cup bean sprouts
6 scallions, thinly sliced
1 small handful mint leaves
1 small handful cilantro leaves, coarsely chopped
1 red chili, sliced
2 limes, cut into wedges
9 oz. beef tenderloin, very thinly sliced
4 cups beef stock
10 whole black peppercorns
1 1/4 in. piece of fresh ginger root, peeled and sliced
3 cinnamon sticks
3 star anise
6 green cardamom pods
2 tablespoons fish sauce
Put all of the ingredients for the broth in a large saucepan and simmer gently over low heat 20-30 minutes.
While the broth is simmering, put the rice noodles in a large bow, cover well with boiling water, and leave to soak 15 minutes.
Once the noodles are soft, drain and divide them into serving bowls.
Put the bean sprouts, scallions, mint and cilantro leaves, chili, and lime wedges in small individual bowls for topping options.
Bring the broth to a boil over high heat. Strain.
Fill a large soup ladle with a few of the steak slices.
Dip them into the boiling broth for approximately 10-20 seconds until the beef turns light brown but still pink.
Then pour 1/4th of the meat and broth over the noodles, so the noodles are covered (or mostly covered) with broth.
Repeat for each of the bowls and serve immediately, allowing guests to help themselves to the garnishes.
Enjoy this deliciousness!!
Source: The Big Book of Curries