What is the simplest recipe for making Pho (Vietnamese Beef Noodle Soup)?

Can anyone provide a link that gives the most simplest recipe for cooking a good fresh bowl of Vietnamese beef noodle soup known also as Pho?





Thank you in advance.What is the simplest recipe for making Pho (Vietnamese Beef Noodle Soup)?
here are the links ^_^





http://www.indorecipe.com/recipe.php?rec鈥?/a>





http://www.indorecipe.com/recipe.php?rec鈥?/a> (this one is with step by step pictures)





http://www.indorecipe.com/recipe.php?rec鈥?/a>What is the simplest recipe for making Pho (Vietnamese Beef Noodle Soup)?
Vietnamese Beef Noodle Soup





Ingredients:


28 ounces beef broth


3 cups water


3 inches piece cinnamon sticks


1 tablespoon grated gingerroot


8 ounces beef sirloin (sliced thin)


1 onion (thinly sliced)


1 cup bean sprouts (fresh)


fresh basil leaves (to garnish)


fresh cilantro leaves (to garnish)


4 ounces rice noodles or egg noodles (dried)


soy sauce, to taste


fresh jalapenos (to garnish)





Place broth and water in a sauce pan, home made beef stock would be excellent of course. Add a 3'; piece of cinnamon and 1T grated ginger. Heat this mixture to a very low simmer and cover for about 30 minute Remove the cinnamon and add a thinly sliced onion, 4oz. rice or egg noodles, and soy sauce to taste. Simmer until the noodles are tender. Add the beef sirloin, and cook until beef is just done. Garnish the finished soup with fresh bean sprouts, fresh basil leaves, fresh cilantro leaves and diced jalapeno peppers. Cilantro would be good as well.
I'm gonna be watching this one, I LOVE Pho.
Vietnamese beef and rice noodle soup (pho)


陆 day 1 hour prep


Change to: servings US Metric


3 lbs oxtails


2 gallons water


4 inches ginger


2 onions


1/2 cup nuoc nam (fish sauce)


10 whole star anise


5 whole cloves


1 cinnamon stick (';1-4 inch';)


1/2 teaspoon fennel seeds


2 tablespoons salt


4 bay leaves


1 lb rice noodles (preferably ';1/4 inch';)


1 bunch scallions, sliced


1 bunch cilantro


1 bunch basil leaves


1 bunch mint leaves


1 thinly sliced onion


4 cups bean sprouts


2 limes, cut into wedges


1 lb filet mignon or top sirloin steaks, sliced very thinly


hoisin sauce


sriracha sauce (hot chile sauce)





Place the oxtails in a large stockpot and add the water.


Bring the water to a full boil, then reduce heat and bring water to a simmer.


Scrape any scum off the top of the water and discard.


Cut the onion in half and peel off the outer portion.


Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.


Turn over halfway through.


Allow to cool.


Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.


Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.


Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.


Remove the spice pack, onions, ginger, and bay leaves and discard.


Remove the oxtails and set them aside.


When cool enough to handle, remove the meat and trim of any remaining fat.


Set the meat aside and return the bones to the broth.


Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.


You may adjust the salt, but you don't want it too salty.


Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.


While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.


After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.


It should only take a couple minutes.


Rinse the noodles in cold water if not serving immediately.


When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.


Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.


Ladle the boiling broth over the noodles and beef, making sure to cover the meat.


Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste