Vietnamese Beef Pho

This soup is served with a plate full of fresh garnishes as well as various sauces. This allows each person to season their serving to taste. The soup is somewhat unusual, because the meat is cooked in the bowl. The beef is sliced very thin, almost thin enough to see through. You might want to have the butcher slice it for you. The boiling hot broth is poured over the noodles and raw meat. The meat is quickly cooked in the hot broth in the time it takes to garnish the soup. From allrecipes.com

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 4  quarts beef broth
• 1  large onion, sliced into rings
• 6  slices  fresh gingerroot
• 1  lemongrass
• 1  cinnamon stick
• 1  teaspoon whole black peppercorn
• 1  lb sirloin tip steak, cut into thin slices
• 1⁄2 lb bean sprouts
• 1  cup fresh basil leaf
• 1  cup fresh mint leaves
• 1  cup  loosely packed cilantro leaf
• 3  fresh jalapeno peppers, sliced into rings
• 2  limes, cut into wedges
• 2 (8 ounce) packages  dried rice noodles
• 1⁄2 tablespoon hoisin sauce
• 1  dash  hot pepper sauce
• 3  tablespoons fish sauce

Directions

1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns.
2. Bring to a boil, reduce heat, and cover.
3. Simmer for 1 hour.
4. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
5. Soak the noodles in hot water to cover for 15 minutes or until soft.
6. Drain.
7. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top.
8. Ladle hot broth over noodles and beef.
9. Pass platter with garnishes and sauces.