- 4 quarts beef broth
- 1 large onion, sliced into rings
- 6 slices fresh ginger root
- 1 lemon grass
- 1 cinnamon stick
- 1 teaspoon whole black peppercorns
- 1 pound sirloin tip, cut into thin slices
- 1/2 pound bean sprouts
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 cup loosely packed cilantro leaves
- 3 fresh jalapeno peppers, sliced into rings
- 2 limes, cut into wedges
- 2 (8 ounce) packages dried rice noodles
- 1/2 tablespoon hoisin sauce
- 1 dash hot pepper sauce
- 3 tablespoons fish sauce
- In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
- Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
- Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
vietnamese beef pho, Noodle Soup recipe