In a pot, over med-high heat, bring the beef stock to a boil and drop in the onion and ginger.
Pan roast the spices, in a skillet over med heat, until they become fragrant, about 30 seconds. Transfer the spices onto a piece of cheesecloth and tie it shut, then put the bundle into the beef broth. Reduce the heat, and simmer uncovered for about an hour. If the flavor becomes too strong, add a little water. (Discard the onion, ginger, and spices when done.)
While the broth is simmering, prep your vegetables and meat so that they have time to warm up to room temperature. Divide the cabbage, spinach, cilantro, and basil into two large soup bowls. Add 1 cup cooked noodles on top, then raw beef. Squeeze half a lime over each bowl and discard the rind.
When the boiling broth is ready, ladle it into your bowl. The beef will cook instantly, and the vegetables will blanch.
Serving
Suggestions
Add in a little ground fresh chili paste and a small handful of fresh bean sprouts, and enjoy!
Originally Submitted
1/31/2010
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