Pho Bo

I am in love with this soup. I literally want to carry a cup of it around with me all day long and sip, sip, sip. After one minute of research, however, I was disheartened to find that the secret ingredient is "labor". The good people of Howstuffworks.com have an easy version of this recipe that I'll try tonight.

Vietnamese Beef Soup

by the Editors of Easy Home Cooking Magazine

Vietnamese Beef Soup

Yield: Makes 6 servings

Ingredients:

3/4 pound boneless beef top sirloin or top round steak

3 cups water

1 can (14-1/2 ounces) beef broth

1 can (10-1/2 ounces) condensed consommé, undiluted

2 tablespoons reduced-sodium soy sauce

2 tablespoons minced fresh ginger

1 cinnamon stick (3 inches long)

4 ounces rice noodles (rice sticks), about 1/8 inch wide

1/2 cup thinly sliced or julienned carrots

2 cups fresh bean sprouts

1 small red onion, halved and thinly sliced

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh basil

2 jalapeño peppers,* minced or 1 to 3 teaspoons Chinese chili sauce or paste

Preparation:

1.

Place beef in freezer 45 minutes or until firm. Meanwhile, combine water, beef broth, consommé, soy sauce, ginger and cinnamon stick in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes. Remove cinnamon stick; discard. Meanwhile, place rice noodles in large bowl and cover with warm water; let stand until softened, about 20 minutes.

2.

Slice beef lengthwise in half, then crosswise into very thin strips. Drain noodles. Place noodles and carrots in simmering broth; cook 2 to 3 minutes or until noodles are tender. Add beef and bean sprouts; cook 1 minute or until beef is no longer pink.

3.

Remove from heat; stir in red onion, cilantro, basil and jalapeño peppers. To serve, lift noodles from soup with fork and place in bowls. Ladle remaining ingredients and broth over noodles.
Note: After trying this recipe I would try the following the next time I make it: less noodles, a better stock and consumme