beef & rice noodle soup

This is a very basic variety of Vietnamese soup (phô). You can garnish it with any of a number of condiments, including shrimp. If you'd prefer not cooking the beef stock from scratch, any kind of prepared beef soup base can be used instead -- even instant -- but the result will be more salty and less satisfying.

Makes 4 servings

1/4 lb Dried rice noodles
1/4 lb Beef sirloin or
Round steak
4 Cups Beef stock
3 Tbs Fish sauce (nuoc mam)
Fresh ground black pepper
1 Green onion, thinly sliced
1/2 Onion, thinly sliced
1 Tbs Coriander, shredded
2 Tbs Hot chili sauce
1/2 Cup Fresh bean sprouts
1 Lime, cut into wedges
Fresh basil leaves
Fresh mint leaves

Soak the dried rice noodles in a bowl of warm water for 30 minutes. Drain and set aside.

Slice the partially frozen sirloin or round steak against the grain into thin slices. Set aside.

Heat 4 Cups of beef stock to a boil. Add the fish sauce and black pepper. Reduce heat and simmer. In another saucepan, bring 4 quarts of water to a boil. Drop the rice noodles into the water for 3 minutes. Drain, then divide the noodles among 4 large soup bowls.

Divide the beef slices among the four bowls. Ladle a portion of hot beef stock into each bowl (this will cook the meat). Garnish with the sliced green onions.

At the table, have an assortment of condiments available, including the sliced onions and coriander served in the hot chili sauce, basil and mint leaves, lime wedges, and bean sprouts.