Beef Pho (Pho Bo)

Prep & Cook Instructions

1. Season steak with salt. Heat oil in a Dutch oven over high heat. Sear steak on all sides until browned but still medium-rare in the center, 5 to 6 minutes total. Transfer steak to a cutting board. Drain extra oil from the pan; return to stove and reduce heat to medium.  Add ginger, white part of green onions and five spice; cook 10 to 15 seconds, stirring constantly. Add stock and sugar. Bring to a boil over high heat; reduce heat to medium-low and simmer about 20 minutes until broth has reduced by nearly a 1/2 inch and tastes pleasantly seasoned (you will have about 5 cups). 
2. While broth simmers, prepare rice noodles according to package directions. Drain and soak in cool tap water to prevent sticking until ready to use. Slice beef thinly, crosswise against the grain; set aside.
3. To serve, remove ginger slices from broth; stir in fish sauce and black pepper. Season to taste with salt. Divide noodles between 2 large soup bowls, shaking off excess water. Drape beef slices over noodles and sprinkle with green part of green onions. Ladle hot broth over all to reheat beef and noodles. Stir in choice of add-ins.  

TIPS:

• Thin-sliced deli roast beef (4 oz.) can be used in place of steak. Omit the oil and searing in Step 1 and drape 2 oz. beef on top of noodles in each bowl before adding broth. (The meat will heat up in the hot broth.) 
• Flat rice noodles, such as those for pad Thai, are available in the Asian food grocery section. 
• Recipe can be doubled to serve 4.