Pho Bo (Vietnamese Beef-and-Noodle Soup) Recipe

Name: Pho Bo (Vietnamese Beef-and-Noodle Soup) Recipe
Ingredients: 1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks"); 8 cups rich beef or chicken stock; 4 star anise; 1 cinnamon stick; 1 1-inch chunk peeled fresh ginger; 1 onion, quartered (don't bother to peel); 4 cloves; 1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices; 2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce; Freshly ground black pepper to taste; Salt to taste; 2 limes, cut into wedges; 8 scallions, minced; Several Thai or other chilies, stemmed, seeded and minced; A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.

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In Vietnam, where there is enough rain, heat and sun to grow almost anything in large quantity, herbs are treated much like what most Americans consider "eating" greens They sometimes form the bulk...

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Ingredients

1/2 pound thin rice noodles (labeled "vermicelli" or "rice sticks")
8 cups rich beef or chicken stock
4 star anise
1 cinnamon stick
1 1-inch chunk peeled fresh ginger
1 onion, quartered (don't bother to peel)
4 cloves
1 pound boneless sirloin, tenderloin or round (chicken may be substituted), cut into 16 thin slices
2 tablespoons fish sauce (nam pla or nuoc mam, available at Asian markets) or soy sauce
Freshly ground black pepper to taste
Salt to taste
2 limes, cut into wedges
8 scallions, minced
Several Thai or other chilies, stemmed, seeded and minced
A heaping plate of mixed herbs, washed and dried: basil, cilantro and mint are most important, but chervil, lovage, parsley, shiso, dill, marjoram and other tender herbs are all appropriate.