Beef and Noodle Soup
Vietnamese noodle soup, known as phở (pronounced fuh, with a rising intonation), is a study in texture contrasts.
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Cooking tools:
- Fine-mesh sieve
- Stockpot
- Saucepan
- Stove
- Colander
- Mixing bowl
- Slotted spoon
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Paper towel
- Serving platter
- Serving bowl
Ingredients
- 6 lb. oxtails or meaty beef bones
- 2 yellow onions, peeled and quartered
- 4 turnips, quartered
- 4 whole star anise
- 8 cloves
- 1 (3") piece fresh ginger, crushed
- 1 stick cinnamon
- 4 kaffir lime leaves (optional)
- Vietnamese fish sauce (nýớc mắm)
- 1 lb. dried flat rice noodles
- Vegetable oil
- 5 shallots, peeled and thinly sliced
- 2 cups bean sprouts
- 2 scallions, thinly sliced
- 7 fresh hot red chiles (Thai or serrano), thinly sliced
- 1 cup fresh cilantro leaves
- 1 cup fresh holy or sweet basil leaves
- 1 lime, cut into wedges
- 1⁄2 lb. top sirloin, thinly sliced
- Hoisin sauce
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