Phabulous Pho!

So I've had Ming Tsai's cookbook Blue Ginger for a while now. Got some Thai Basil from Clovis Farmers Market and thought I would try my best to make Pho, as we have had it at Mr. Papayas in Fresno and also Pho and Rolls in Lemoore. Here is Ming's Recipe with a few of my tweaks:

Accompaniments:
Mung Bean Sprouts
Hoison
Thai Basil Leaves
Serrano Chilies
Lime Wedges
Sriracha

Soup:
2 TBS Canola Oil
1 TB finely chopped Ginger
2 Serrano Chilies
4 Leeks, white parts only, julienned
1 large carrot, julienned
salt and pepper
1 TBS Soy Sauce
8 cups Chicken Stock
1/2 tsp. Anise Extract
1-8 oz. piece Beef Tenderloin, thinly sliced
1 8 oz. package rice stick noodles--soaked in warm water for 20 minutes until tender
1 tsp. toasted sesame oil

in a stockpot, heat the oil and add the ginger and chilies. Saute until softened. Then, add the leeks and carrot. Season with salt and pepper. Add the Soy Sauce and Stock. Cook down. I cooked for about 30 minutes, but the recipe says 15 is all it needs. Add the beef until cooked through. I added the noodles to the serving bowls because some in my family do not like a lot of noodles, but you can add them to the soup. Serve immediately.

Ladle soup into bowls and drizzle sesame oil if desired on top of soup. The key to Pho is good broth as well as all the great stuff you put in it. I like mine not too spicy, so the Hoison cuts the spice as well as the bean sprouts and basil. Play around with different combos to find what works for you. There are more than I have listed.

This is a great winter meal and oh so easy to make!

Bon Appetit!