Name: Hanoi Beef Noodle Soup
Cook time: 1 1D2 hr
Total time: 4 1D2 hr
Yield: Makes 6 main-course servings
Ingredients: 2 large onions, halved lengthwise; 1 (3-inch) piece fresh ginger, left unpeeled; 4 lb meaty cross-cut beef shanks (sometimes called beef shins; 1 1/2 inches thick); 7 qt cold water; 2 teaspoons star anise pieces; 1 (3-inch) cinnamon stick; 3 whole cloves; 1 tablespoon black peppercorns; 1 (1/2-lb) piece boneless beef sirloin steak or tenderloin; 1 lb dried flat thin or medium rice noodles (banh pho or pad Thai); 1/2 cup Asian fish sauce (preferably Vietnamese nuoc mam), or to taste; 1/2 teaspoon salt, or to taste; Accompaniments: fresh bean sprouts; very thinly sliced onion (rinsed and drained); fresh cilantro, mint, and basil (preferably Thai) leaves; thinly sliced scallions; lime wedges; thinly sliced fresh Thai or serrano chiles; Asian fish sauce (preferably nuoc mam); cheesecloth; kitchen string

Pho Bo

Vietnam's favorite convenience food is usually purchased at street stands, where the quality of his or her broth can make or break a cook's reputation. The secret ingredients in ours are meaty beef shanks, charred ginger, and onions.

Cooks' notes:

· Broth can be made (and strained) 3 days ahead and cooled completely, uncovered, then chilled with 2 cups beef, covered. Bring to a boil just before serving. · In place of the sliced sirloin steak or tenderloin, you can use beef shabu-shabu (paper-thin slices of meat available at Asian markets) or thinly sliced rare roast beef (from deli counter), torn into pieces.

Recipe notes

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