Pho Bo (Vietnamese Beef Noodle Soup)
|200||grams||rice noodles, prepared according to package directions|
|1/4||kg||MONTEREY BEEF SUKIYAKI CUT|
|1||pc||white onion, thinly sliced|
|1/4||cup||chopped spring onions|
|200||grams||bean sprouts, rinsed|
|1||pack||fresh Thai or Vietnamese basil leaves|
|2||pc||lime, cut into wedges|
|2||pc||siling labuyo, sliced|
|1||tsp||Thai fish sauce|
|1||tsp||store-bought chili sauce to taste|
|4 (16 cups)||L||beef stock|
|2||pc||white onions, quartered|
|iodized fine salt, pepper and sugar to taste|
- In a large stockpot, place stock ingredients and allow to boil. Simmer for a few minutes and season with salt, pepper and sugar to taste. Keep hot.
- Place prepared rice noodles in individual serving bowls. Place equal amounts of raw beef, onion and spring onions. Pour hot broth over noodles until covered (broth will cook raw beef slices).
- Serve together with a plate of bean sprouts, basil leaves, lime wedges and siling labuyo. Serve with fish sauce and chili sauce on the side.