Pho Bo, Vietnamese Beef Noodle Soup Recipe

You’ll find this soup everywhere in Vietnam-from street stalls to fancy restaurants. It is the classic breakfast meal, but it is just as delicious served any time of day or night.For the recipe: Ingredients:Soup:1 medium piece of fresh ginger root1 large onion12 cups water2 lbs. beef bones12 oz. beef brisket3 pieces star anise1 cinnamon stickPinch of saltPepper1 cup bean sprouts8 oz. flat rice noodles8 oz. raw beef sirloin, thinly sliced1 medium onion, sliced½ cup finely cut baby leeks or spring onions½ cup chopped ngo gai (saw-leaf herb) leaves½ cup chopped cilantro leavesGarnish:1 T. chili sauce3 T. hoisin bean sauce2 small red chilies, sliced2 limes cut into wedgesMint leavesCilantro leaves Directions:Grill ginger and onion until the skins are burnt. In a deep pan, combine water, bones and beef brisket. Bring to a boil, skimming frequently to remove residue. Add salt, grilled ginger and onions, star anise, and cinnamon. After 45 minutes remove the tender cooked beef and slice it very finely. Strain the soup into a separate container, adding salt and pepper to taste.Wash and drain bean sprouts. Quickly blanch rice noodles and bean sprouts in boiling water to soften, but do not overcook. Arrange in a soup bowl. Top with beef brisket, raw beef sirloin, sliced onion, chopped baby leeks, ngo gai and cilantro leaves. Pour the boiling soup into the bowl and sprinkle with freshly ground pepper. By that time the raw beef should be medium cooked.Serve with chili and hoisin sauce, sliced chilies, lime wedges, mint, ngo gai and cilantro.Helpful hints: Grilling the ginger and onion can be done either over an open flame or simply in a pan. Chicken is a delicious alternative to beef, and most Vietnamese restaurants offer both.