Vietnamese Beef Pho

Ingredients

• 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

Directions

1. 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.
2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
3. 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.

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