Vietnamese Beef Pho

Ingredients

• 0.5 pound bean sprouts 
• 4 quarts beef broth 
• 1 teaspoon peppercorns whole black
• 1 cup cilantro leaves loosely packed
• 1  cinnamon sticks 
• 3 tablespoons fish sauce 
• 1 cup basil leaves fresh
• 6 slices ginger root fresh
• 1 cup mint leaves fresh
• 0.5 tablespoon hoisin sauce 
• 3  jalapeño peppers fresh sliced into rings
• 1  lemon grass 
• 2  limes cut into wedges
• 1 large onion sliced into rings
• 1 dash pepper sauce hot
• 16 ounce rice noodles dried
• 1 pound sirloin tip cut into thin slices

Equipment

• bowl
• ladle
• pot

Directions

1. In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
2. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
3. Soak the noodles in hot water to cover for 15 minutes or until soft.
4. Drain.
5. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.