Recipe by Epi Curious
Lynne Rosetto Kasper
Top Review by aloha
This recipe is quick and good. If you crave pho like I did, it's great. Make sure to get real Banh Pho noodles, it really makes a difference. And the noodles come in three different widths, I prefer the thinnest. This recipe is in The Splendid Table's How To Eat Supper Cookbook. I'm going to give it a go vegetarian next.
- white onion, sliced thin (1 medium onion)
- 4 garlic cloves (sliced thin)
- 1 tablespoon ginger (fresh, about a 2-3 inch piece, peeled and thin sliced)
- 6 whole cloves
- 1 whole star anise, bruised (or 1/2 teaspoon anise seeds)
- fresh ground black pepper (to taste)
- 56 ounces chicken broth
- 2 tablespoons sugar
- 2 teaspoons asian fish sauce (nam pla or nuoc nam)
For the soup
- 6 -8 ounces linguine-style rice noodles
- 6 -8 ounces top round steaks, sliced extremely thin (chicken breast can be substituted)
For table salad
- 10 sprigs coriander, fresh
- 6 -8 sprigs Thai basil (or other fresh basil)
- 2 serrano chilies, thin sliced (or jalapenos)
- 1 cup bean sprouts (generous handful)
- 1 lime, cut into wedges
- hoisin sauce
- hot sauce
Directions See How It's Made
- Position an oven rack 4 to 6 inches from the broiler and preheat. Double a very large piece of heavy foil. Scatter the onion, garlic, ginger, cloves, anise and 5 grinds of pepper on the foil. Broil for 5 minutes, turning the pieces once. You want the onion to have some toasted edges and the spices should be fragrant. Scrape everything into a 6-quart pot. Be sure to get all the anise seed if that's what you used.
- Add the broth, sugar and fish sauce and bring to a gentle bubble. Cover tightly and simmer for 20 minutes.
- Meanwhile, put the rice noodles in a large bowl and cover them with very hot tap water. (To keep them hot, cover the bowl with a plate.) Soak the noodles for 10 to 15 minutes or until they are tender but with a little more firmness than you want. Stir a few times. When they are ready, drain and rinse well with cold water. Divide the noodles between two large soup bowls.
- While the broth is simmering and the noodles are soaking, arranging the table salad on a platter and set out the sauces.
- To serve, divide the beef between the soup bowls. Ladle the bubbling broth into the bowls. Top each serving with selections from the table salad.