Vietnamese Beef Pho
This lemongrass pho is served with a plate full of fresh garnishes and various sauces, allowing each person to customize the soup to their taste. The soup is somewhat unusual because the thinly sliced beef is cooked directly in the serving bowl when the boiling broth is poured over top. By the time you garnish your soup, it will be cooked.
beef broth
4
quarts
onion, sliced into rings
1
large
fresh ginger root
6
slices
lemongrass
1
stalk
cinnamon stick
1
whole black peppercorns
1
teaspoon
bean sprouts
1
(8 ounce) package 
fresh basil leaves
1
cup
fresh mint leaves
1
cup
loosely packed cilantro leaves
1
cup
fresh jalapeño peppers, sliced into rings
3
unknown
limes, cut into wedges
2
dried rice noodles
2
(8 ounce) packages
sirloin tip, cut into thin slices
1
pound
fish sauce
3
tablespoons
hoisin sauce
½
tablespoon
hot pepper sauce
1
dash
 Combine broth, onion, ginger, lemongrass, cinnamon stick , and peppercorns in a large pot. Bring to a boil, then reduce the heat, cover, and simmer for 1 hour.
  When broth has simmered for 45 minutes, soak noodles in a bowl filled with hot water to cover until soft, about 15 minutes. Drain.
  Meanwhile, arrange bean sprouts, basil, mint, cilantro, jalapeños, and lime wedges on a platter.
  Divide the drained noodles among six large soup bowls; place raw beef slices on top. Ladle hot broth over noodles and beef. Serve alongside the platter of toppings and garnish with fish sauce, hoisin sauce, and hot pepper sauce.
