Lynne's Beef Pho in a Flash


Time-conserving Vietnamese soup.

Time: 30 mins

8 cups beef stock

2 cups water

One 4- to 5-inch piece of ginger, peeled and sliced in half lengthwise

1 medium onion, thinly sliced

2 garlic cloves, thinly sliced

3 star anise OR 1 1/2 tsp. anise seed

2 3-inch cinnamon sticks

2 Tbs. sugar

1/3 cup fish sauce*

14-oz. rice noodles

1 lb. beef fillet, VERY thinly sliced, uncooked

1 serrano pepper, seeded and thinly sliced

1 cup bean sprouts

1/3 cup fresh basil leaves

1/3 cup fresh mint leaves

1/3 cup cilantro leaves

In a large saucepan, put beef stock, eater, ginger, onion, garlic, anise, cinnamon, sugar, and fish sauce.

Bring mixture to a boil, then reduce heat and simmer for 20 minutes.

Strain the liquid, discard the solids, and return pan to the stove and bring the liquid back to a boil.

Prepare rice noodles according to package directions; drain.

Divide noodles among individual serving bowls and top with the uncooked sliced beef.

Pour soup mixture over beef and noodles; the heat will cook the meat.

Garnish bowls with bean sprouts, serrano pepper slices, and herbs.


* Worcestershire sauce can be substituted for fish sauce, but it has a heavier flavor. Since

fish sauce keeps forever, it’s better to have some on hand for Asian recipes.