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Hanoi Beef and Rice Noodle Soup (Pho Bo)
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| Servings |
Prep. Time |
Cooking Time |
Calories |
% from Fat |
Fat |
Sodium |
Carbohydrates |
Protein |
Cholesterol |
| 4 |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
N/A |
| INGREDIENTS: |
| 8 ounces small or medium dried rice sticks |
8 cups beef stock |
1 small yellow onion, peeled, halved, and
thinly sliced |
| 8 ounces beef eye of round, slightly frozen,
sliced paper-thin (if serving special meats from stock recipe, only use
4 ounces eye of round) |
4 ounces cooked special beef cuts (from
making stock), thinly sliced (optional) |
traditional herbs |
| 1 cup mung bean sprouts, root ends trimmed |
2 or more red bird's eye or Thai chilies,
stemmed, seeded, and thinly sliced |
1/2 cup fried shallots |
| 1 lime, quartered |
Hoisin sauce |
fish sauce |
| 1 |
Place the rice sticks in a dish with lukewarm water
to cover. Let soak until pliable, about 20 minutes. |
| 2 |
Meanwhile, pour the beef stock into a pot and bring
to a gentle boil over medium heat. Reduce the heat to medium-low,
add the onion, and partially cover until ready to use. |
| 3 |
Bring a pot filled with water to a boil over high
heat. Drain and divide the rice stick noodles into 4 equal portions.
Place them, one portion at a time, in a sieve and lower it into the
boiling water. Untangle the noodles with chopsticks, and boil until
tender but firm, about 7 seconds. Remove and drain the noodles, then
place them in a large soup bowl. Repeat this step until you have 4
individual servings. |
| 4 |
Set a few slices of raw beef eye of round on top of
the rice noodles (or if you prefer, cook them first using the smae
strainer and boiling water as in step 3). At this time you can also
add some slices of one or more of the special cuts of beef. Pour a
generous amount of hot broth with some onions over each serving and
garnish with some traditional herbs, mung bean sprouts, chilies, and
fried shallots, and squeeze a wedge of lime over each serving.
Sweeten the broth with hoisin sauce and adjust the seasoning with
fish sauce as desired. |
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