Pho Bo

Pho, pronounced "fuh", is strictly speaking a Vietnamese dish, but there are similar beef noodle soups to be had all over southeast Asia. I have literally tried over a dozen recipes, some that take all day, and others that can be completed in less than an hour. This version isn't exactly traditional, but yields a delicious dish in only a few hours.

The key to good Pho is a starting with a rich, flavorful beef broth. I usually make a big batch and freeze it in smaller containers. Since making the broth is the most time consuming step, Pho can easily become a "weeknight" dish when you have the broth already prepared.

Beef Broth (makes about 2 quarts)

• 3 pounds beef short ribs
• 6 quarts water
• 1 cup peeled and chopped carrots
• 1 cup chopped celery
• 1 1/2 cups chopped onion
• 2 cloves garlic, smashed
• 1 inch piece of ginger, peeled and smashed

Combine the ribs and 3 quarts of the water in a large pot over high heat. Bring to a boil, then turn off the heat and drain and discard the liquid. (this helps reduce the amount of "scum" in your broth) Return the ribs to the pot and cover with the remaining 3 quarts of water.

Bring to a boil again, then decrease heat to medium. Skim the surface to remove any scum. Add the rest of the ingredients and simmer for 2-3 hours. Drain through a sieve and discard the solids.

Pho
(serves 2)

• 3 cups of beef broth
• 1 stalk lemongrass, tough skin removed and minced
• 1-2 teaspoons chili paste
• 2 quarter-sized slices of fresh ginger, smashed lightly with the blunt side of knife
• 1 cinnamon stick
• 2 pieces of star anise (whole)
• 4 ounces of beef rib eye, strip steak, or tenderloin sliced very thin
• 1/4 thinly sliced red onion
• 2 tablespoons fish sauce
• 1 1/2 teaspoons light soy sauce
• 1 tablespoon fresh lime juice
• 5 ounces dried rice noodles
• 1 cup bean sprouts
• 6 Thai basil leaves (regular basil is okay too)
• 2 tablespoons cilantro

Add a small amount of vegetable oil to a saucepan and heat to medium. Add the lemongrass, ginger, and chili paste and saute for about a minute. Add the cinnamon stick, star anise, and beef broth. Bring to a boil, then reduce the heat and simmer for 10 minutes. Drain through a sieve and discard the solids.

Return the broth to the saucepan and add the sliced onion, fish sauce, and soy. Season to taste with salt & pepper and keep warm. Add lime juice right before serving.

Cook the rice noodles in boiling water according to package directions. Drain, and divide into 2 bowls.

Place the sliced beef on top of the noodles *, then pour 1 1/2 cups of broth over the top. Garnish with the bean sprouts, Thai basil, and cilantro. If you like your Pho spicier, add some Sriracha hot chili sauce.

* if your beef is sliced thinly and the broth is hot, the beef will get cooked just fine by the hot broth. If your squeamish about it being too rare, though, dip the beef in the hot broth while it's still on the stove. About 10 seconds per piece should be all that's needed.

Although not traditional, I sometimes add fresh spinach to my Pho. It wilts nicely in the hot broth, and gives you an extra serving of veggies.