1. In a 6 quart stockpot, combine broth, onion, ginger, lemongrass, cinnamon, and peppercorns (tie the seasonings loosely in cheesecloth for easier removal). Bring to a boil, reduce heat, cover, and simmer for 1 hour. 2. Meanwhile, prepare rice noodles and garnishes. 3. Arrange bean sprouts, basil, cilantro, chilies, and limes on a large platter. 4. To prepare rice noodles, bring 4-6 quarts of water to a boil. Add rice noodles and stir to separate. Cook until just barely tender, about 2-3 minutes. Drain well. If not quite ready to serve, rinse noodles and drain again. 5. To serve, remove seasonings (except onions) from broth; keep broth hot. 6. Place ½ cup rice noodles in each of 6 large, deep bowls. 7. Arrange thinly sliced beef over noodles, fanning out to increase surface area. Ladle very hot broth over beef and stir to cook. 8. Serve immediately. Pass garnish platter, hoisin sauce, fish sauce, and sambal oelek or sriracha sauce for people to add as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
