Pho - (Vietnamese Beef-Noodle Soup):

1/2 lb pho noodles - (these can be the real thing, or very thin rice
sticks
or even vermicelli or capelli d'angelo pasta)

8 cups light beef stock - (if you can't make or get unsalted, dilute what
you've got)
2 onions sliced thin
2 pieces star anise (or 1/4 tspn aniseed)
1 Tbsp lime juice
2 Tbsp nuoc mam - (to 3 Tbspns) or other Southeast Asian fish sauce
3/4 lb boneless beef (top round is fine) partially frozen

Accompaniments:
1/4 cup sliced green onions
1/2 cup chopped cilantro
2 cups fresh beansprouts
6 lime slices
Finely-sliced jalapeno peppers.

Cook the noodles in boiling water for 5 minutes, then drain (or follow
package directions for whatever noodles you're using). Heat stock, onion,
anise, lime juice, and nuoc mam in a large saucepan. Bring to a boil,
then reduce heat and simmer the broth for about 30 minutes. Slice the beef
in paper-thin slices. Arrange green onions, cilantro, beansprouts, chiles,
and lime slices on a platter. When ready to serve, strain the onion and
star anise out of the broth. With a slotted spoon or strainer, lower a
handful of beef slices into the simmering broth and let cook until they
lose their red color. Remove - then repeat with the rest of the beef.

Distribute the noodles evenly among the deep bowls, then top with meat
slices. Pour the broth over both, filling the bowl, and serve immediately,
with porcelain spoons and chopsticks. Serve hot as a meal in great big
bowls to 6, with accompaniments and a bottle of chili-garlic sauce (Tuong
ot Toi Viet-Nam, if you can get it) on the side.

Comments: The ultimate comfort food - and a snap to make once you get hold
of all the ingredients. It's delicate but filling; fragrant and
satisfying.

- thanks to Angi Davison for this marvellous soup.

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