Pho Bo (Hanoi Beef Soup)

• 1 pound rice vermicelli
• 8 cups Vietnamese-style beef stock (recipe follows)
• 3/4 pound lean beef, preferably round, sliced paper thin
• 1/2 cup mung-bean sprouts
• 1/2 cup cilantro leaves
• 1/2 cup small basil leaves, chopped
• 2 scallions, chopped
• 1 lime, cut into wedges
• 3 fresh red Thai chilies, seeded and chopped
• Bottled fish sauce for serving
• Freshly ground black pepper

1. Place the vermicelli in a large bowl and cover with cold water.
2. Allow to soak until pliable, about 30 minutes.
3. Drain.
4. Place the stock in a large pan and bring it to a boil.
5. Have either 4 very large or 6 slightly smaller individual soup bowls ready.
6. Put a handful of vermicelli into a strainer that will fit in the pan and dip the strainer into the hot stock.
7. Swirl the vermicelli until tender but still a little chewy, about 20 seconds.
8. Shake the vermicelli dry and place it in a soup bowl.
9. Repeat with the remaining noodles.
10. Divide the beef, sprouts, cilantro, basil and scallions among the bowls.
11. Ladle the hot stock into the bowls and squeeze a lime wedge over each.
12. Serve with the chilies, fish sauce and black pepper on the side.

rice vermicelli, beef, lean beef, mungbean sprouts, cilantro, basil, scallions, lime, chilies, fish sauce, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/9071 (may not work)