Noodle soup is the classic soup of Southeast Asia. It originates from China, but it is eaten in Thailand, where it is known as kuaytiaw nam, as a staple breakfast or mid-morning snack. However, this dish may be considered Vietnam's national dish. Breakfast, mid-morning snack, lunch in a hurry, or last thing at night, pho bo is just the thing. The Vietnamese eat it at any time of the day, but it is especially popular as a breakfast food. It is most in evidence on the streets of Hanoi, the capital of Vietnam, where it is called pho bo and appears to be eaten on every street corner. The hawkers assemble the contents in a large bowl right before your eyes.  Even in Seattle, home of displaced Vietnamese, pho bo cafes are the places to find off-duty chefs eating. Serve with a Chinese soup spoon and chopsticks.

Ingredients:

1 lb
2 quarts
4
1
1 tsp
2
4
3 inch piece
11/3 cups
8 oz
6

8 oz
2 tbsp

Nuoc cham Sauce:
2
1
11/2 tbsp
1 tbsp
1 tbsp
3 tbsp
1/4 cup

To serve:


1

chuck steak
quality beef stock or water
star anise
large cinnamon stick
black peppercorns
sweet onions or 4 shallots, thinly sliced
garlic cloves, crushed
fresh ginger, peeled and finely sliced
bean sprouts
dried flat rice noodles (banh pho)
scallions, thinly sliced
handful of cilantro leaves
fillet of beef, thinly sliced
fish sauce
red bird chilies, to garnish


red chilies, chopped
garlic clove
superfine sugar
lime juice
rice vinegar
fish sauce
water

bean sprouts
thin scallions, sliced
large red chilies, sliced
lime wedges

Method:

1. Heat a large dry skillet until very hot and sear the chuck steak on all sides until brown and charred.

2. Place the beef in a large saucepan with the stock, star anise, cinnamon, black peppercorns, 1 slices onion or 2 shallots. the garlic, and ginger. Bring to a boil, removing any dark foam, and continue to boil for about 10 minutes. Reduce the heat, cover the pot, and simmer for about 2 hours or until the beef is tender.

3. Blanch the bean sprouts in boiling water for 1 minute.

4. Cook the rice noodles in boiling water for 3-4 minutes or until just soft. Do not overcook them. Drain well and place in 4 large soup bowls. Arrange the bean sprouts, scallions, cilantro leaves, and the remaining onions or shallots over the noodles.

5. To make the nuoc cham sauce, pound the chopped chili, garlic, and sugar until smooth, using a pestle and mortar. Add the lime juice, vinegar, fish sauce, and water and blend together well.

6. When the beef from the broth is tender, lift it out, slice it thinly, and divide between the soup bowls with the slices of raw beef, and garnish with the red bird chilies.
   

7. Strain the broth, return it to the pot and season to taste with fish sauce, salt, and pepper. To serve, ladle the hot broth over the contents of the bowls and serve immediately with the nuoc cham sauce and a plate of extra bean sprouts, scallions, red chili, and lime wedges.

Serves 4-6