This main-course soup is called pho in Vietnam, where it is eaten at any time of day.
Recipe information
Yield
Serves 4
Ingredients
5 14 1/2-ounce cans low-salt chicken broth
1 1/4 pounds meaty beef neck bones or beef shank bones
8 green onions
3 large whole star anise
1 6-ounce package dried rice stick noodles (maifun)*
1 cup fresh cilantro leaves
1 cup fresh mint leaves
1 serrano chili, thinly sliced
1 12-ounce rib-eye steak, fat trimmed, very thinly sliced
*Available at Asian markets and in the Asian foods section of some supermarkets.
Preparation
Step 1
Combine broth, beef bones, 3 green onions and star anise in heavy large pot. Bring to boil. Reduce heat, cover and simmer gently 3 hours. Remove beef bones and green onions from broth; discard. Season broth with salt and pepper.
Step 2
Soak rice stick noodles in bowl filled with enough hot water to cover noodles for 3 minutes. Drain. Using scissors, cut noodles into 4-inch lengths. Slice remaining 5 green onions and place on platter. Arrange cilantro leaves, mint leaves and sliced chili on same platter.
Step 3
Bring broth to boil. Add noodles; cook until tender, about 2 minutes. Add steak; simmer 1 minute. Ladle soup into bowls. Pass condiments separately.
