Pho (Beef NoodleSoup)
"Just before serving, add a nest of rice noodles and razor-thin slices of beef to the fragrant hot broth...."
INGREDIENTS
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1 tablespoon olive oil
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2 medium yellow onions, cut into quarters lengthwise
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1 (3-inch) fresh ginger, peeled and cut into halves lengthwise
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3 quarts reduced-sodium chicken broth
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1 1/2 pounds boneless beef chuck, sliced crosswise into 1-inch strips
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1 cinnamon stick
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3 whole cloves
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3 whole star anise
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1 pound dried rice stick noodles, ¼-inch wide, usually labeled banh pho
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1/4 cup fish sauce
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2 teaspoons sugar
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1/2 teaspoon salt
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1/2 pound boneless beef rib-eye, strip or flank steak, slightly frozen, sliced paper-thin across the grain and cut into bite-size pieces
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1 medium yellow onion, peeled and thinly sliced
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3 green onions, thinly sliced
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1 pound mung bean sprouts, tails trimmed, rinsed
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1/2 bunch fresh cilantro
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1/2 bunch fresh basil
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2 limes, cut into wedges
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