1 – 8oz. package of rice noodles
12 oz. beef sliced thin
Salt and pepper to taste
1 large onion halved
1 - 4” piece of ginger unpeeled and halved
3 cups beef broth (low sodium preferred)
3 cups water
5 – star anise pods
1 – cinnamon stick
4 green onion chopped
2 sliced red and green jalapeno or thai peppers
½ cup freshly chopped cilantro
2 T fish sauce
1 cup bean sprouts
Thin lime wedges
Prepare the rice noodles as the label directs.
Meanwhile, place a large pot over high heat. Poke the meat all over with a fork to tenderize it and season with salt and pepper. Sear the meat until charred but still rare, 2 to 3 minutes per side, then transfer to a plate. Traditionally, the meat isn’t cooked in advance. It’s placed on top of the noodles and the boiling soup cooks the meat. (do this to show that it works)
Add the onion and ginger to the pot; cook about 4 minutes. Add the broth, 3 cups water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the scallions and jalapenos (remove seeds for less heat) and tear the cilantro. Thinly slice the meat against the grain. Drain the noodles.
Add the fish sauce to the broth and boil 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion. Divide the noodles among 4 bowls; top with the broth, beef, scallions, cilantro, bean sprouts, jalapenos and onion.
Add a little hot oil to kick up the spicy level if needed. Garnish with a lime wedge on the side.