VIETNAMESE-STYLE BEEF SOUP

VIETNAMESE-STYLE BEEF SOUP

If time is precious, a store-bought beef stock, doctored with some onion, garlic and ginger root, works well in this quick version of Pho. A stop at the store for the ingredients probably takes more time than actually putting the soup together at home.

Ingredients

4 cups beef stock

1/2 of a medium sweet onion, sliced

1 garlic clove

1-1/2-inch piece of fresh ginger root

8 ounces rib-eye or flank steak, cut against the grain into 1/4-inch slices

8 ounces rice noodles or egg noodles

2 tablespoons fish sauce

Method

Garnish: Bean sprouts, fresh basil leaves, fresh cilantro sprigs, lime wedges, sliced fresh green chile peppers, chopped scallions

Combine stock, onion, garlic and ginger root in a saucepan over medium-high heat. When liquid just begins to boil, reduce heat to a simmer. Add the beef and simmer gently until cooked through.

If using rice noodles, put the noodles in a bowl and cover with hot water. Set aside for about 10 minutes to allow noodles to soften. Drain and add rice noodles to broth. If using egg noodles, you can skip the soaking step and add the noodles directly to the hot broth; they will cook in a few minutes.

Stir in fish sauce, and ladle soup into 4 bowls. Arrange garnishes on a platter, and let each person garnish the soup as desired. Serves 4.