Faux Pho

The Vietnamese beef noodle soup Phở (pronounced "fuh") is often eaten for breakfast. This particular recipe is a shortcut version that bypasses the day long process needed to produce the broth required of a real phở. While Faux Phở can't hope to hold up against the honest to goodness real Phở broth, its relatively quick preparation time makes up for some of it's shortcomings while still being a tasty alternative to more familiar breakfast fare.

If you care to make real Phở broth, even better.


----the Broth----
1 tbsp Canola oil
1/2 Onion chopped
1 inch fresh ginger sliced
3 cups beef stock (the clearer the better)
1 cup water
1/2 tsp fish sauce
1 star anise
2 cloves
1 cinnamon stick
1/2 tsp sugar
pinch of fresh ground pepper

----to the Bowl----
2 servings bánh phở rice noodles
4 slices of deli thin sliced roast beef pulled into rough (approx 3 inch) pieces
1/4 cup sweet onion sliced paper thin
1 green onion diced

----the Toppings----
1/2 cup cilantro or Thai basil
2 wedges of lime
1/2 cup bean sprouts or sliced green cabbage
Vietnamese hot sauce

In a medium pot on medium heat sweat the onions and ginger in the oil until the onions are translucent. Add the stock, water, fish sauce, anise, cloves, cinnimon, sugar and pepper and bring to a boil. While the stock is heating up, ready your noodles in a bowl of hot water. While the noodles are soaking, turn the heat down on the stock and simmer for 25 minutes.

After 25 minutes the noodles should be ready. Drain the noodles and separate into two large bowls. On top of the noodles arrange the roast beef, sliced onion and green onion.

Strain the contents of the broth and put the remaining broth back on high and bring to a quick boil. You want the broth to be as hot as possible. When hot, pour the broth into the bowls of beef, onion and noodle.

Top the finished soup with the cilantro or basil, sprouts or cabbage, juice of the lime wedge and hot sauce to taste if desired.

Serves 2