Beef Pho (Asian Soup)

• 4 Baby bok choy
• 3 star Anise
• 1 cup sliced ginger
• 1 quart beef stock
• 2 cups bean sprouts
• 3 tbsp soy sauce
• 3 tbsp stir fry oil
• 4 tbsp seasme oil
• 4 tbsp black vinegar
• 3 packs of udon noodles (frozen) or enough for for people
• 1 Lb beef loin (like the kind for roasting) ultra thin sliced 1/8 inch.
• 1 cup green onion
• 1 cup garlic
• chirashi sauce, if you like spicy

1. season beef:2 hours to 2 days before. 1st. slightly freeze the beef for easier slicing and slice as thin as you can make it, then season beef,with soy sauce, stir fry oil,half of the garlic, ginger, black vinegar, salt and pepper. let marinate in juices.
2. soup broth: pour the beef stock plus 2-4 cups of water (depending on how watery you want it). Add soy sauce, stir fry oil, seasme oil, black vinegar chirashi and star anise. Chop rooted ends off of green onions put in stock. slice ginger, and chunk chop garlic, put on or med low and let it simmer no a boil yet for 30 min. or until aromatic.
3. time to serve.
4. take the udon noodles put in to a pot of boiling watter until they loosen then immediately take them out! throw them on ice. put the boc choy wraped in wet paper towels in microwave 1 min to steam till soft.
5. Put the boc choy,noodles, bean sprouts, 4 or more slices of raw beef, topped with green onions. bring the broth to a boil, strain broth over the soup, not all the chunky stuff, thats just to flavor the broth. soup should be boiling when it is poured over the soup to cook the thin cut beef. now enjoy!
6. slice the

bok choy, anise, ginger, beef, bean sprouts, soy sauce, oil, oil, black vinegar, noodles, beef loin, green onion, garlic, chirashi sauce

Taken from www.epicurious.com/recipes/member/views/beef-pho-asian-soup-50121316 (may not work)