Name: Vietnamese beef pho noodle soup
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry; 2 cups beef broth; 1/2 cup water; 3 1/2 tbsp fresh ginger, sliced into coins; 1 shallot, halved; 2 g star anise; 3 g cinnamon stick; 2 1/2 tsp fish sauce; 1 tsp sugar; 1.5 oz dry rice noodles; 6 1/3 cups water; 1.5 oz bean sprouts; 1 tbsp fresh Thai basil, leaves picked; 1/4 cup fresh cilantro, roughly chopped; 1/2 lime, cut into wedges; 1 jalapeno, thinly sliced

Instructions

Prep 25 min · Cook 20 min

Place the sirloin in the freezer for 15 to 20 minutes until firm. Slice against the grain into paper-thin rounds, no more than 1/8-inch thick. Keep chilled until ready to serve.
In a small pot over medium-high heat, toast the shallot, ginger, star anise, and cinnamon stick until the vegetables are charred in spots and spices are fragrant.
Add the beef broth, water, fish sauce, and sugar to the pot. Bring to a boil, then reduce heat and simmer to infuse the flavors.
While the broth simmers, bring the large volume of water to a boil in a medium pot. Cook the rice noodles until tender, about 5 minutes. Drain well, but do not rinse, to keep them hot.
Strain the broth through a mesh strainer into a clean pot, discarding the solids. Bring the clear broth back to a hard, rolling boil.
Warm a deep serving bowl with hot water, then dry it. Add the hot noodles, then layer the raw beef slices on top in a single layer. Immediately pour the boiling broth over the beef. Use chopsticks or a spoon to push any pink slices under the liquid for a few seconds. Done when beef is no longer bright red, 145°F.
Top the soup with bean sprouts, Thai basil, cilantro, and jalapeno. Serve immediately with lime wedges for squeezing.

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Instructions

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