Pho Bo (Hanoi Beef Noodle Soup)

• 6 cups beef broth
• 1/4-inch ginger, minced
• 2 whole star anise seeds
• 1 cinnamon stick
• 1/2 pound Dakota Beef Certified Organic sirloin, trimmed of any fat
• 3 ounces dried flat rice noodles
• 1/4 cup Asian fish sauce
• 1/8 teaspoon freshly ground black pepper
• 1 cup fresh bean sprouts, rinsed and drained
• 1/8 cup minced scallions
• 1/4 cup fresh cilantro sprigs, washed and finely chopped
• 1 small thin fresh red or green Asian chili, sliced very thin
• 1/2 cup fresh basil leaves
• Lime wedges for garnish

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil Reduce heat and simmer for 15 minutes.

Slice the sirloin across the grain into very thin slices

In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.

While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring, 45 seconds, or until tender. Drain noodles and set aside.

Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.

To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle with scallions, cilantro, chilies and basil over soup and serve with lime wedges.

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