Recipe:Beef PhoVietnamese Beef & Vegetable Soup

Cooking
Instructions

1. Preheat oven to 400°F. Place onion in baking sheet and roast until slightly charred. About 10 minutes.
2. Place Beef broth, charred onion with skin, ginger, star anise, garlic and soy or hoisin sauce in a large stockpot and cover. Bring to a boil and reduce heat to low. Simmer on low for 15-20 minutes.
3. In another small stock pot, bring 4 quarts of water to a boil and add rice noodles. Boil for 3-4 minutes and strain in a colander over the sink.
4. Strain the broth into a smaller stock pot, cover and keep warm on low.
5. Divide noodles among 4 serving bowls. Add carrots, top with thin steak pieces, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.* Serve with bean sprouts, Thai basil, lime wedges, and Sriracha sauce on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F