One of my new favorite go-to dinners is the Vietnamese Noodle Soup, Pho! There are 4 basic food categories that make up this dish: a rich, aromatic broth, a thinly sliced meat, a variety of vegetables and garnishes, and rice noodles. Other than those guidelines, you can feel free to take as much creative freedom as wanted!
- 8 cups beef broth
- 4 cups water
- 1 yellow onion
- 4 cloves of garlic
- 3 whole cloves
- 1 (approx. 3 inch) knob of ginger, sliced into nickel sized coins
- 1 cinnamon stick
- salt and pepper
- 1 package rice noodles
- 12 oz flank steak
- **optional garnishes: fresh cilantro, jalapeños, bean sprouts, lime wedges, chopped peanuts, chopped green onions
- Thinly slice flank steak and sauté for 1-2 minutes on each side. Set aside.
- In large pot, combine beef broth, water, quartered onion, garlic, cloves, ginger, and cinnamon stick. Bring to a boil over high heat.
- Cover, then let simmer for at least 20 minutes on low heat.
- While broth is simmering, bring a medium saucepan of water to a boil.
- Cook rice noodles until al dente, about 3 minutes.
- Drain noodles and rinse immediately with cold water. Set aside.
- After broth has simmered for at least 20 minutes, strain and return to pot.
- Fill serving bowls halfway with rice noodles, ladle hot broth over the top, then add steak and extra garnishes.