I've posted the following recipe for pho before. Tonight I tweaked it a
bit. I used sirloin as I wrote in my note at the bottom, and I added some
V-8 (because I wanted some tomato flavor and I had an open bottle of V-8). I
also added bok choy and baby corn. None of that is traditional of course,
but it was pretty good. I've got a lot of the broth left over. Maybe
tomorrow I'll try adding a Thai curry paste and coconut milk to some of it.


"Vinny Le's Beef and Noodle Soup" from _Terrific Pacific Cookbook_

SOUP
2 pounds beef marrow bones
4 slices (each 1 inch thick) fresh ginger, smashed
3 quarts water
Salt, to taste
1 1/2 pounds first-cut beef brisket, trimmed
1 piece star anise and 1 piece (1 inch long) cinnamon stick, tied in a
cheesecloth bag
1/4 cup Asian fish sauce such as nam pla, plus more for serving with the
soup
2 medium onions, thinly sliced
1 pound fresh wide rice noodles or 12 ounces dried [I use thin noodles]

GARNISHES
2 scallions, finely sliced
2 tablespoons chopped fresh cilantro leaves
1 cup fresh bean sprouts
2 small hot chiles, green or red, stemmed, seeded, and sliced
1 lime, cut into wedges
6 to 8 sprigs fresh basil, preferably Thai
6 to 8 sprigs fresh mint
Sambal oelek or Chinese chile paste with garlic
Hoisin sauce (optional)

1. Make the soup: Combine the marrow bones, ginger, water, and salt in a
large, heavy pot and bring to a boil. Cook over medium heat, uncovered, for
10 minutes, skimming off the froth that rises to the surface.

2. Add the brisket, reduce the heat to low, and cook, skimming often, until
the stock is completely clear, another 10 minutes. Reduce the heat to low,
cover, and simmer until the brisket is tender, about 2 hours.

3. Remove the brisket and marrow bones from the stock and set aside.
Remove and discard the bones. Continue to simmer the stock, covered, for
another hour.

4. If the stock does not look clear, strain it through a double layer of
dampened cheesecloth into a clean pot.

5. Return the stock to the heat, add the cheesecloth bag with the star
anise and cinnamon, the 1/4 cup fish sauce, and onions, and simmer for
another 30 minutes. [I add a couple teaspoons of sugar here.]

6. Meanwhile, prepare the noodles: In a large pot, bring about 3 quarts of
water to a boil. Separate fresh noodles with a fork to untangle. Plunge
the noodles into the water for about 30 seconds, just until heated through.
Do not allow them to cook longer. (If using dried noodles, soak them in hot
water for 20 minutes and then plunge into boiling water for 30 seconds.)

7. To serve, cut the reserved brisket across the grain into thin slices.
Divide the noodles among 6 to 8 large soup bowls, add a few slices of
brisket, and ladle some broth over the top. Sprinkle with scallions and
cilantro. Arrange the garnishes in individual plates and bowls and place
them on the table, along with extra fish sauce, if desired.

Serves six to eight

[You can make this meatier: Trim and partially freeze any steak you like --
sirloin is what's generally used -- then cut the steak into very thin
slices. Bring the slices to room temperature, then add them to the broth in
the last one or two minutes of cooking, stirring to separate the slices.
The heat of the broth should cook them to medium-rare almost immediately.
Fish them out as soon as they're cooked to your liking, then add them along
with the brisket slices when you're assembling the soup. Sometimes I add a
15-oz can of tomatoes, too, but that's just because I like tomatoes. Also,
this doesn't really serve six people if they're having it as a meal. It
serves three or four, and I'd still double the garnishes.]

Bob