Vietnamese Pho

Soup
- 1/2 lb sirloin tip, sliced very thinly (250 g)
- 1 1/2 Tbsp canola oil, divided (20 mL)
- 1 small onion, sliced into thin rings (1)
- 4 cups sodium-reduced beef stock (1 L)
- 2 cups water (500 mL)
- 1 Tbsp freshly grated ginger (15 mL)
- 1 stalk lemongrass chopped or 3 Tbsp (45 mL) dried
- 1/2 tsp whole black peppercorns (2 mL)
- 1 cinnamon stick (1)
- 4 oz ounces rice vermicelli noodles (125 g)
- 2 cups bean sprouts (500 mL)
Garnish
- 1 lime, quartered (1)
- 1/2 cup each fresh basil, mint and cilantro (125 mL)
- 1 small jalapeno pepper, thinly sliced (optional)
- 1 Tbsp fish sauce (15 mL)
1. In large saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add beef and cook for about 2-3 minutes. It wont be cooked through. Set aside.
2. Add 1/2 Tbsp (7.5 mL) canola oil to saucepan. Add onions and cook for about 3 minutes. Add beef stock, water, ginger, lemongrass, peppercorns and cinnamon stick, simmer for about 1 hour. (Broth can be prepared up to 2 days in advance and refrigerated, if preferred.)
3. Meanwhile, place rice vermicelli in bowl and cover with very hot water. Place lid on top and allow to sit for about 3 minutes.
4. Prepare garnish plate: Arrange limes, basil, mint, cilantro, jalapeno and small bowl of fish sauce on a plate.
5. Add beef to stock mixture and cook to desired doneness. To serve: Divide rice vermicelli and sprouts evenly in 4 bowls. Pour hot broth-beef mixture over top. Garnish as desired from the garnish plate.