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The Honolulu Advertiser
Posted on: Wednesday, June 4, 2008

TASTE
Vietnam's comfort food colorful, flavor-packed

 •  Pho ... from home

Associated Press

Hawaii news photo - The Honolulu Advertiser

Pho bo is packed with noodles, beef and vegetable. This beef noodle soup is thought to have its origins in northern Vietnam.

LARRY CROWE | Associated Press

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Pho is the comfort food of Vietnam. The delicate broth-based soup is jammed with rice noodles, meat and vegetables. Though the exact origins of pho are murky, most people believe the soup first took root near Hanoi, in northern Vietnam, shortly before the turn of the last century.

PHO BO (BEEF NOODLE SOUP)

  • 6 cups beef broth

  • 1/4-inch thick slice fresh ginger

  • 2 whole star anise

  • 1 cinnamon stick

  • 1/2 pound piece boneless beef sirloin, trimmed of any fat

  • 3 ounces dried flat rice noodles

  • 1/4 cup Asian fish sauce

  • 1/8 teaspoon freshly ground black pepper

  • 1 cup fresh bean sprouts, rinsed and drained

  • 1/8 cup minced scallions

  • 1/4 cup finely chopped fresh cilantro sprigs

  • 1 small thin red or green Asian fresh chili, very thinly sliced

  • 1/2 cup fresh basil leaves

  • Lime wedges, for garnish

    In a 2-quart saucepan over high heat, combine the broth, ginger, star anise and cinnamon. Bring to a boil, then reduce heat and simmer for 15 minutes.

    Meanwhile, use a very sharp knife to cut the sirloin across the grain into very thin slices. Set aside.

    In a large bowl soak the noodles in hot water for 15 minutes, or until softened and pliable.

    While the noodles soak, bring a saucepan of lightly salted water to a boil.

    Drain the noodles in a colander and cook in the boiling water, stirring, for 45 seconds, or until tender. Drain the noodles in the colander again and set aside.

    Strain the broth into a large saucepan and bring to a boil. Stir in the fish sauce and pepper. Add the sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.

    To serve, divide the noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallions, cilantro, chilies and basil over each bowl and serve with lime wedges.

    Makes 4 servings.

  • Per serving: 260 calories, 9 g fat, 3.5 g saturated fat, 55 mg cholesterol, greater than 2,000 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g sugar, 20 g protein

    (Recipe adapted from Gourmet magazine)