Recipe: Vietnamese Beef Pho

the appetizer:

The Spice Bible by Jane Lawson reveals the world of spices, including Allspice, Coriander, and Star Anise; with recipes like Cypriot Pork and Coriander Stew, Vietnamese Beef Pho, and Lamb Kibbeh.

Vietnamese Beef Pho

Serves 4

14 ounces rump steak, trimmed
1/2 brown onion
1-1/2 tablespoons fish sauce
1 star anise
1 cinnamon stick
1 pinch ground white pepper
6 cups beef stock
10-1/2 ounces fresh thin rice noodles
3 scallions, thinly sliced
30 Vietnamese mint leaves
1 cup bean sprouts, trimmed
1 small white onion, cut in half and thinly sliced
1 fresh small red chili, thinly sliced on the diagonal
lemon wedges, to serve

Wrap the steak in plastic wrap and freeze for 40 minutes—this will make it easier to slice. Meanwhile, put the brown onion, fish sauce, star anise, cinnamon stick, pepper, stock, and 2 cups water in a large saucepan. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes. Discard the onion, star anise, and cinnamon.

Cover the noodles with boiling water and gently separate. Drain and refresh under cold water. Thinly slice the meat across the grain. Divide the noodles and scallion among four deep bowls. Top with the beef, mint, bean sprouts, onion, and chili. Ladle the hot broth over the top and serve with the lemon wedges.

from:
The Spice Bible:
Essential Information and More Than 250 Recipes
Using Spices, Spice Mixes, and Spice Pastes
by Jane Lawson
Stewart, Tabori & Chang, 2008
$29.95 US; $35.95 CAN; Paperback
ISBN-10: 1584796952
ISBN-13: 978-1-58479-695-4
Recipe reprinted with permission.

Buy The Spice Bible