Pho

One of my favorite dishes is the Vietnamese soup, Pho. It is no longer a niche meal. And it would taste so good at a cold weather tailgating party.

Phở or pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles called bánh phở, a few herbs, and meat, primarily served with either beef or chicken. Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Southern Vietnamese eat it for breakfast and occasionally lunch, whereas those from northern Vietnam consume it at any time of day.

Here is a simple, faux version that could be done easily at your tailgating party.

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Ingredients:

• 1 teaspoon vegetable oil
• 1/2 small onion
• 4 garlic cloves, crushed
• 1 3×1′ piece peeled ginger
• 2 1/2 cups low-salt beef broth
• 1 whole star anise
• 1 3’–4′ cinnamon stick
• 4 ounces (2 cups) mixed mushrooms (such as oyster or stemmed shiitake) thinly sliced or torn
• 1 scallion, thinly sliced
• Kosher salt
• 2 packages instant ramen (preferably not fried; noodles only)
• 1 1/4–1/2-pound piece beef eye round, sliced crosswise
• 1/8′ thick Bean sprouts
• basil leaves
• thinly sliced serrano chiles

Directions:

1. Heat oil in a medium pot over medium heat.
2. Add onion, cut side down, garlic, and ginger.
3. Cook, stirring occasionally, until garlic is golden, 3–4 minutes.
4. Add 1 1/2 cups water, broth, star anise, and cinnamon; bring to a boil.
5. Reduce heat; simmer until flavors meld, 7–8 minutes.
6. Add mushrooms; simmer 2 minutes.
7. Add scallion.
8. Season with salt.
9. Boil ramen until tender but still firm to bite.
10. Drain; divide among bowls.
11. Add beef slices to soup
12. Simmer until just cooked through, about 20 seconds.
13. Using tongs, transfer beef to bowls.
14. Discard ginger, garlic, star anise, and cinnamon.
15. Ladle broth into bowls.
16. Garnish with bean sprouts, basil, and sliced chiles.

Recipe by The Bon Appétit Test Kitchen