Phở Bò

🥘 Ingredients

• dried bánh phở noodles 8 oz
• warm water 2 qt
• beef eye of round 8 oz
• water 4 qt
• cooked brisket 6 oz
• yellow onion ¼ small
• scallions 2
• boiling phở broth 2 qt
• Thai basil 1 cup
• bean sprouts 2 cup
• lime 1
• bird chiles 2
• hoisin sauce 2 Tbs
• sriracha 2 Tbs

1. 1

   Soak dried bánh phở noodles in warm water 30 min , then drain.
2. 2

   Freeze beef eye of round on a tray in the freezer 20 min , then shave it across the grain thin enough to read through.
3. 3

   Boil @&( timer in water 20 sec — they are done the moment they lose their chalk — then drain hard and divide among four warmed bowls.
4. 4

   Top @&( timer with @&( timer , cooked brisket , yellow onion and scallions , then ladle boiling phở broth straight over.
5. 5

   Finish @&( timer with Thai basil , bean sprouts , lime and bird chiles on a plate alongside, and hoisin sauce and sriracha in saucers for dipping the meat — not stirred into the bowl, whatever the table next to you is doing.