Pho Bo (Hanoi Beef Soup)

Ingredients

• 1 pound rice vermicelli
• 8 cups Vietnamese-style beef stock (recipe follows)
• ¾ pound lean beef, preferably round, sliced paper thin
• ½ cup mung-bean sprouts
• ½ cup cilantro leaves
• ½ cup small basil leaves, chopped
• 2 scallions, chopped
• 1 lime, cut into wedges
• 3 fresh red Thai chilies, seeded and chopped
• Bottled fish sauce for serving
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    599 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 101 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 36 grams protein; 56 milligrams cholesterol; 1232 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place the vermicelli in a large bowl and cover with cold water. Allow to soak until pliable, about 30 minutes. Drain.
2. Place the stock in a large pan and bring it to a boil. Have either 4 very large or 6 slightly smaller individual soup bowls ready. Put a handful of vermicelli into a strainer that will fit in the pan and dip the strainer into the hot stock. Swirl the vermicelli until tender but still a little chewy, about 20 seconds. Shake the vermicelli dry and place it in a soup bowl. Repeat with the remaining noodles.
3. Divide the beef, sprouts, cilantro, basil and scallions among the bowls. Ladle the hot stock into the bowls and squeeze a lime wedge over each. Serve with the chilies, fish sauce and black pepper on the side.

40 minutes