We made Pho for dinner. Even Max ate it like a mad dog. BUT in this recipe, which I haven't used for awhile because I usually make it from memory, I neglected the mung bean sprouts. I had daikon radishes from the CSA I used instead--which worked just fine--but in case you want to remember next time, here's the recipe, fixed.
For the broth:
4 oz rice noodles.
4 cups Beef Stock.
3 tbsp Nam pla (Asian fish sauce)
5 star anise
2 cinnamon sticks
2 rounds of ginger
1 tsp. ground pepper
1 pound very lean sirloin of beef.
small onion, sliced thinly
1 lime, quartered
Hoisin (optional. Makes it too sweet, I think).
Freeze the sirloin for a about an hour so you can slice it thinly.
Soften the noodles in a bowl with hot water.
stock, water fish sauce and spices in a large pot. Simmer broth for one
hour (this should reduce the stock enough that you don't need more salt
but if you do, add some.)
Slice sirloin as thinly as possible
and pop it in the hot broth. Garnish with limes, basil, sriracha, onion
and jalapeno. And hoisin if you must.