Pho

Ingredients

• 6 servings pepper black freshly ground
• 2 teaspoons canola oil 
• 1 stick cinnamon (3-inch)
• 2 tablespoons fish sauce 
• 8 ounces flank steak trimmed
• 2 inch ginger fresh peeled sliced into quarter-size pieces
• 0.5 bunch mint leaves fresh roughly chopped
• 7 cups beef broth reduced-sodium
• 1 cup mung bean sprouts fresh
• 1  onion halved sliced
• 8 ounces flat rice noodles dried (banh pho)
• 2  scallions sliced
• 2 teaspoons sugar 
• 0.3 small thai chile dried thinly sliced
• 3  star anise whole

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• pot

Directions

1. Bring large pot of water to boil (for step 3).
2. Heat oil in heavy saucepan over medium-high heat.
3. Add ginger and onion; saut 3 minutes or until lightly charred.
4. Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.
5. Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.
6. Add noodles to boiling water; cook 30 seconds.
7. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil.
8. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
9. Arrange scallions, mint, bean sprouts, and chilies on large platter.
10. Serve soup with platter on side.