Beef Pho with Rice Noodles

1. 1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 130 g
2. 2 Rice noodlespack 400 g ≈ $2.80 60 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Fresh ginger≈ $8.00 per kg 10 g
5. 5 Cinnamon 1 g
6. 6 Beef stock cubes to taste
7. 7 Ground coriander 1 g
8. 8 Soy sauce 20 ml
9. 9 Lime≈ $5.00 per kg 30 g
10. 10 Cilantropack 50 g ≈ $1.20 10 g
11. 11 Green onionspack 50 g ≈ $1.30 15 g
12. 12 Fresh chilipack 100 g ≈ $1.00 5 g
13. 13 Salt 1 g
14. 14 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Halve the onion³, slice the ginger into thin rounds, and sauté in a dry pot for 2–3 minutes until lightly browned.

2. Add 550 ml water, cinnamon, coriander, a beef¹ bouillon cube, salt, black pepper, and soy sauce. Simmer the broth for 20 minutes on low heat.

3. Parboil the rice² noodles in boiling water for 5–7 minutes until tender, then drain in a colander.

4. Slice the beef¹ into very thin strips against the grain.

5. Strain the broth back into the pot and bring to a boil.

6. Place the noodles and beef¹ in a bowl, pour in the boiling broth, and let sit for 2–3 minutes until the meat changes color.

7. Stir in lime⁹ juice, cilantro¹⁰, green¹¹ onion³, and thin chili rings.