Vietnamese Beef Soup with Star Anise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This main-course soup is called pho in Vietnam, where it is eaten at any time of day. Ingredients:
5 14 1/2-ounce cans low-salt chicken broth |
1 1/4 pounds meaty beef neck bones or beef shank bones |
8 green onions |
3 large whole star anise |
1 6-ounce package dried rice stick noodles (maifun) |
1 cup fresh cilantro leaves |
1 cup fresh mint leaves |
1 serrano chili, thinly sliced |
1 12-ounce rib-eye steak, fat trimmed, very thinly sliced |
Directions:
1. Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
2. Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
3. Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.
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