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| 1 |  | pound very lean sirloin of beef, trimmed of visible fat |
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| 1 1/4 | | pound Chinese or Vietnamese rice noodles(banh pho) |
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| 3 | | cups Homemade Beef Stock |
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| 3 | | tablespoons Asian fish sauce (nam pla) |
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| 1 1/3 | | cups fresh bean sprouts |
| | optional accompaniments |
| 1 | | small onion, peeled and very thinly sliced |
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| 4 | | scallions, trimmed and very thinly sliced |
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| 2 | | small Thai chile pepper or 1 small jalapeñ, very thinly sliced crosswise |
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| 1/3 | | cup fresh cilantro leaves or Thai basil, coarsely chopped |
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| | Asian hot-chile sauce |
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| | 1. Wrap beef in plastic wrap, and place in the freezer for about 1 hour. |
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| | 2. Meanwhile, fill a large bowl with cold water; add rice noodles. Let soak until soft, about 30 minutes. Drain; set aside. |
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| | 3. Combine beef stock, 1 1/2 cups water, and fish sauce in a large saucepan, and set over medium-high heat. |
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| | 4. Remove beef from freezer. Using a mandoline or a very sharp knife, slice beef into very thin (1/8 inch) strips. |
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| | 5. Divide noodles among six serving bowls, and arrange strips of meat over them. Raise heat under stock, and bring to a boil. Pour boiling stock over meat and noodles, pushing beef into hot liquid so that it cooks. Arrange bean sprouts and other accompaniments over beef and noodles; serve immediately with Asian chile sauce, if desired. |
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| | | Per serving: 208 calories, 4 g fat, 42 mg cholesterol, 22 g carbohydrate, 946 mg sodium, 19 g protein, 1 g dietary fiber. |
