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| Beef Pho | |||
Culantro is a leafy herb with a similar aroma to cilantro, although more pungent.
If unavailable, increase the amount of cilantro or simply leave out. |
INGREDIENTS
Serves 4 to 6
Beef stock or use a good quality bouillon cube1 -- 16-ounce package dry, flat rice noodles (pho) Garnish: 3 -- scallions, thinly sliced 1 -- large onion, thinly sliced 10 -- cilantro sprigs, finely chopped 1 cup -- bean sprouts 10 sprigs -- basil 10 sprigs -- fresh culantro (ngo gai) fresh red or green chile pepper, thinly sliced Accompaniments: lime or lemon quarters, fish sauce, hoisin sauce, hot chile sauce |
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DIRECTIONS
1. Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender. Rinse noodles under cold running water and set aside. 2. Divide noodles among 4 to 6 large individual serving bowls. Arrange thinly sliced raw beef, scallions, onion, and cilantro on top. 3. Pour boiling hot broth to cover noodles and serve immediately. The boiling broth will cook the thin slices of beef from raw to rare. 4. Pho is always accompanied by bean sprouts,mint, basil leaves, culantro and chile pepper. Serve with lime and lemon quarters, fish sauce, hoisin sauce and hot chile sauce. |
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