Vietnamese Noodle Soup (Phở)
Recipe courtesy of Food Network Magazine

Taking very loose cues from phở, this beef and noodle soup offers Vietnamese-inspired flavor and comes together quite quickly.

While Vietnamese cooks pride themselves on spending hours developing a flavorful broth for their Phở, this recipe is quite acceptable when you don't have the time to make your own. One reviewer said "I'm Korean and think I know good Asian food when I taste it. I was blown away with the authenticity of this dish. The fish sauce is essential."

You may want to serve the soup with a garnish plate as this more authentic, but more time consuming recipe, does: Beef Pho Noodle Soup. Vietnamese traditionally add fresh herbs, hot peppers and bean sprouts to their food as it is eaten. See Vietnamese Herb Primer. Also see Chicken Pho Noodle Soup (Phở Gà).

8 ounces rice noodles
12 ounces lean beef sirloin, fat trimmed
Kosher salt and freshly ground pepper
1 large onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups low-sodium beef broth
5 star anise pods [go light on these]
1 cinnamon stick
2 to 4 tablespoons fish sauce (add 2 first and taste)

Garnishes added at end:
4 scallions
2 jalapeno peppers, preferably red and green
1/2 cup fresh cilantro [or use Thai basil]
1 cup fresh bean sprouts

Prepare the rice noodles as the label directs.

Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate.

Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.

Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.

Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.

4 servings

Per serving: Calories 334; Fat 4 g (Saturated 1 g); Cholesterol 34 mg; Sodium 961 mg; Carbohydrate 51 g; Fiber 2 g; Protein 22 g