Pho - Vietnamese Beef Noodle Soup

4 quarts low-sodium beef broth
2 large onions, thinly sliced
6 slices of fresh ginger
1 cinnamon stick
1 star anise
1 teaspoon whole black peppercorns
2 cloves garlic, peeled and smashed
1 pound sirloin tip, thinly sliced
2 8-oz. packages dried rice noodles

Optional garnish ingredients:

fresh basil leaves
fresh mint sprigs
cilantro sprigs
fresh jalapeño peppers, thinly sliced
lime wedges
Hoisin sauce
Hot pepper sauce
fish sauce

1. In a large stockpot, add broth, onions, ginger, cinnamon, star anise, peppercorns and garlic. Bring to a boil then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.

2. Arrange garnish ingredients into separate plates and bowls at the table.

3. Soak rice noodles in hot water (do not boil) for 15 minutes or until softened then drain (do not rinse with cold water.) Place equal amounts of noodles in soup bowls and cover with raw beef slices.

4. Ladle hot broth over noodles and beef (the beef slices should cook or brown in the hot broth.)

5. Add garnish ingredients to your preference.

8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user THEMOSS.