TASTE
Vietnam's comfort food colorful, flavor-packed
| • | Pho ... from home |
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)
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.
(Recipe adapted from Gourmet magazine)
