quick pho

Here's a recipe I found in my book for a quick version of pho (vietnamese beef noodle soup). It's not homemade pho from scratch, but it's not far from it, given how much faster it is to make than the real deal.

For the broth:
5 cups canned low-sodium chicken broth
4 medium garlic cloves, smashed and peeled
1 piece fresh gingerroot, about 2 inches long, cut into 1/8 inch rounds, and smashed with a handle of chef's knife
2 cinnamon sticks, each about 3 inches long
2 pods star anise
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar

Bring ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with a slotted spoon and discard. Cover and keep hot over low heat.

For the rest:
8 ounces thick rice noodles (banh pho)
12 ounces sirloin steak, sliced crosswise into 1/4 inch strips
ground black pepper
1 tablespoon vegetable oil
2 cups bean sprouts (about 5 ounces)
1 jalapeno chile, sliced thin
2 scallions, white and green parts, sliced thin on an angle
1/3 cup loose-packed (thai) basil leaves, torn in half if large
1/2 cup loose-packed fresh mint leaves, torn in half if large
1/2 cup loose-packed cilantro leaves
2 tablespoons chopped roasted unsalted peanuts
lime wedges

1. Bring 4 quarts of water to boil in a large pot. Off heat, add rice noodles, and let sit, stirring occasionally, until tender, 10 to 15 minutes. Drain and distribute among four invididual serving bowls.

2. Meanwhile, if you haven't already, make the broth (above), add salt if necessary.

3. Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices.

4. Divide sprouts, chile slices, scallions, and meat among bowls with noodles. Ladle broth into bowls. Divide herbs and peanuts among bowls. Serve immediately with lime wedges passed separately.

(Recipe courtesy of The Best Recipe)