Soup Pho

<a href="/technique/W7VKDJHH/boil">Boil</a>, then discard this first "broth" so that the "pho" final broth would be nice and "clear" and not muddy looking. Now for the real broth, add 1.5 gallons of water and 1 tsp. <a href="/technique/DPSVTKVY/salt">salt</a> and bring to <a href="/technique/W7VKDJHH/boil">boil.</a> While waiting for <a href="/technique/W7VKDJHH/boiling">boiling</a> point, add these:Lightly <a href="/technique/YXFPJZTF/charbroil">charbroil</a> the ginger root and shallots over open <a href="/technique/3J4YNDT6/flame">flames</a> on your stove. For the ginger, <a href="/technique/P5CFVDV7/roast">roast</a> until you <a href="/technique/TPWNYF5L/can">can</a> easily <a href="/technique/RSDQ7YW8/peel">peel</a> the <a href="/technique/8YHHJCST/skin">skin</a>, about 3 min. <a href="/technique/RSDQ7YW8/peel">Peel</a> off the out <a href="/technique/8YHHJCST/skin">skin.</a> Add to the broth. For the onions, <a href="/technique/YXFPJZTF/charbroil">charbroil</a> until the outer <a

Lightly <a href="/technique/P5CFVDV7/roast">roast</a> the auiseeds for about 1-2 min. in a pan. Add all of these to the broth. Add the sugar (optional). When the water <a href="/technique/W7VKDJHH/boil">boils</a>, lower the <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/GFSF4J5F/simmer">simmer</a> for about 6 hrs.

When you are ready to eat:For the rice noodles preparation, <a href="/technique/W7VKDJHH/boil">boil</a> some water in a pot. Put the amount of rice noodles you want in a strainer (the kind with a handle, and small enough to fit in the pot you're using.) and submerge it in the <a href="/technique/W7VKDJHH/boiling">boiling</a> water for a few seconds and quickly take it out!! The timing is important for a good rice noodle. You don't want to overcook the rice noodle for too long ( even 15 sec. <a href="/technique/TPWNYF5L/can">can</a> be too long!!) and have soggy noodles! Just dip the noodles in the <a href="/technique/W7VKDJHH/boiling">boiling</a> water and lift it out (about 5 sec., or just done) quickly and put it in your bowl.

If you have a lot of broth and only wants to make one or two <a href="/technique/Y6MVNCHX/serving">servings</a>, take out enough broth you want and bring it to a <a href="/technique/W7VKDJHH/boil">boil</a> in another pot. Dip in the amount of <a href="/technique/3JDX2Q84/sliced">sliced</a> beef you want, just enough to cook the meat, depends on how well done you want it. Put the cooked meat into your bowl of rice noodle and add enough broth to submerge them. Then add the green onions & cilantro to <a href="/technique/HZXPVMNR/garnish">garnish.</a> Add fish sauce to <a href="/technique/WDCS6JL5/taste">taste</a>, if needed.

Usually the broth is good w/out any extra <a href="/technique/DPSVTKVY/salt">salt</a> or fish sauce. Then <a href="/technique/HZXPVMNR/garnish">garnish</a> with fresh basil leaves and/or bean <a href="/technique/KCB6NY2R/sprout">sprouts</a> (a handful)if you like. I love to <a href="/technique/KVDHNZ86/squeeze">squeeze</a> a <a href="/technique/3JDX2Q84/slice">slice</a> of fresh lemon and a bit of red hot pepper (or jalapeno) to <a href="/technique/WDCS6JL5/taste">taste.</a> This is optional. If you're using hot red pepper, becareful! It <a href="/technique/TPWNYF5L/can">can</a> too very hot, depending your your <a href="/technique/WDCS6JL5/taste">taste</a> buds tolerance!!

NOTES: Note 1: One toe sized lump of rock sugar (available in Vietnamese market. OR use 1 tsp. table sugar. This is optional