Vietnamese Pho With Beef - America'S Test Kitchen

• 9 cups low sodium chicken broth
• 2 inches piece fresh ginger
• 3 slices lime zest (each 2.5 inches long)
• 1 tablespoon juice (from one lime)
• 1/2 teaspoon Chinese five spice powder
• 8 ounces thick rice noodles
• 1 lb sirloin steak, tips thinly sliced
• 3 tablespoons fish sauce
• 1 teaspoon asian chili-garlic sauce
• 4 scallions, thinly slice
• 1/3 cup fresh whole cilantro leaf

1. Prepare ginger. Peel, halve lengthwise and smash it.
2. Bring broth, ginger, lime zest and five-spice powder to boil in dutch oven over med-hi heat. Add noodles and cook until nearly tender, about 5 minuts.Stir in beef. Simmer until cooked thru and noodles are completely tender, about 2 minutes.
3. Off heat, stir in fish sauce, chili-garlic sauce and lime juice. Remove ginger and zest with slotted spoon. Stir in scallions and cilantro; serve.

chicken broth, fresh ginger, lime zest, lime, chinese five spice powder, rice noodles, sirloin steak, fish sauce, asian chiligarlic, scallions, cilantro leaf

Taken from www.food.com/recipe/vietnamese-pho-with-beef-americas-test-kitchen-424697 (may not work)