I've been trying to perfect an Umami beef pho recipe that will warm our tummies in the winter. I also want it to be simple enough to make on a week night. Still working towards perfection, but I'm getting much closer with this recipe.
In a large stock pot, add the broth, onion, cinnamon, peppercorns, ginger, anchovy paste, fish sauce and soy sauce. Bring to a boil. Reduce heat and simmer for between 45 minutes.
Cook the noodles on the side -- al dente. I have tried cooking the noodles in the broth, but they tend to soak up most of the broth, not leaving enough broth when it is time to eat the soup. I have found it is better to cook the noodles on the side and add them to our bowls later.
Prepare garnishes. Cilantro is a must in my book. Some people also enjoy bean sprouts, lime wedges and sliced green onions.
After the broth has simmered for 45 minutes, remove the ginger, lemongrass, cinnamon stick and peppercorns.
Add mushrooms to the broth and simmer for an additional 10-15 minutes (or until mushrooms are tender).
To serve, place some noodles in a deep bowl. Add some roast beef slices on top. Ladle in a generous amount of the broth on top (make sure it is still hot -- the broth cooks the roast beef). Garnish with plenty of cilantro. Add other garnishes to taste.