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Bring stock, soy sauce and spices just to boil in large saucepan. Reduce heat to medium-low; simmer 30 minutes. Remove cloves and cinnamon sticks. Return stock to boil.
Cook rice noodles as directed on package. Divide among 4 shallow soup bowls. Cut beef across the grain into thin slices. Divide beef slices, green onions and bean sprouts among the bowls.
Pour boiling stock (about 1 cup) into each bowl. Serve with lime wedges, cilantro and mint.
So simple but with complex flavors! The variations are endless though I've had success substituting beef consommé, chicken thighs for beef, adding miniature corn, peanuts, and Pho bullion cubes.
James McChesney | March 21, 2014 |