Rice Noodle Pho

Name: Rice Noodle Pho
Yield: serves 4
Ingredients: 6 cups beef broth (page 107); 1 cinnamon stick; 4 pieces star anise; 8 ounces beef sirloin or rib eye, thinly sliced (ask your butcher to slice it very thin); 1/2 red onion, thinly sliced; 1/4 cup nam pla (fish sauce); 1 tablespoon shirojoyu (white soy sauce); 1/4 teaspoon kosher salt; Pinch of pepper; 10 ounces dried rice noodles; 2 cups bean sprouts; 12 basil leaves; 8 sprigs cilantro; 2 teaspoons garlic oil (recipe follows); 1 cup extra-virgin olive oil; 2 tablespoons thinly sliced garlic; (makes 1 cup)

December 9, 2011

This light and flavorful noodle dish is one of my favorites. We use a lot of Asian ingredients at my Chicago restaurant, foods I shop for myself at the local Asian market. The best part of those trips is the Vietnamese place next door, where I stop regularly, shopping bags in hand, for a delicious bowl of pho before heading back to my kitchen. Lightly dipping the beef in broth to cook it, as I describe below, is referred to as “shabu-shabu” in Japan.

Recipe notes

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