Noodle Soup Night
Vietnamese Beef Noodle Soup
To produce Vietnamese beef pho broth with the flavor and complexity of the real deal without the fuss, we blanch ground beef in water to make the base for our broth. To the broth, we add fish sauce, ginger, cinnamon, sugar, star anise, cloves, salt, and peppercorns to bring complex spice notes. To serve, we add cooked rice noodles plus wafer-thin slices of easy-to-find strip steak, which cook in the hot broth. We also served the traditional garnishes: bean sprouts, basil sprigs, lime wedges, hoisin, Sriracha, and extra fish sauce.
Lemon grass plants can grow up to 6 1/2 feet tall, but in the supermarket you’ll find them cut down to size without their leaves. They look like fat scallions, with a green stalk that fades into a tough white root. This herb is available fresh, dried, and frozen and can be found in most large supermarkets. When shopping for fresh lemon grass, look for stalks that are green, firm, and fragrant.