Hanoi Beef and Rice Noodle Soup (Pho Bo)

Submitted by dicentra

"Cooking Light."

 

• Ready In: 1hr 15mins
• Ingredients: 21
• Serves: 6

ingredients

• Broth

• 3 lbs beef oxtails
• 3⁄4 cup thinly sliced fresh ginger (about 3 ounces)
• 2⁄3 cup coarsely chopped shallot (about 3 medium shallots)
• 5 quarts water
• 4 cups coarsely chopped daikon radishes (about 1 pound)
• 2 tablespoons sugar
• 3 tablespoons Thai fish sauce (such as Three Crabs)
• 1 teaspoon white peppercorns
• 5 whole cloves
• 2 star anise
• 1 large yellow onion, peeled and quartered
• 1 cinnamon stick

• Remaining ingredients

• 2 cups vertically sliced onions
• 12 ounces wide stick rice noodles (banh pho)
• 2 cups fresh bean sprouts
• 12 ounces eye of round roast, trimmed and cut into 1/16-inch slices
• 2 cups cilantro leaves
• 1 cup Thai basil
• 4 Thai red chili peppers, seeded and thinly sliced
• 8 lime wedges
• 1 tablespoon hoisin sauce (optional)

directions

1. To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred.
2. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids.
3. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes).
4. Skim fat from surface; discard fat. Keep warm.
5. To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water.
6. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls.
7. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round.
8. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.