Pho is a Vietnamese soup eaten for breakfast, lunch or dinner. There are many different types of pho. This one would be considered a Pho Bo if it were cooked in the traditional way, which takes many hours. This is a quick version; my faux pho. Confession: The stock was so good after eating the food in it, I drank the rest! Take out the star anise before you serve it.
4 quarts of chicken stock (sodium free, if it has sodium reduce the salt)
2 star anise
1/4 tsp powdered ginger
1/4 tsp cinnamon
1 1/2 tsp sea salt
1 package of rice sticks (noodles) (you can get fresh, bigger rice noodles in Asian markets)
10 large leaves of basil
1 red chili or serrano chili
1/3 cup of cilantro leaves
1 pint of bean sprouts
8 oz of boneless sirloin
Bring stock up to a simmer and add star anise, salt, ginger and cinnamon. Soak rice sticks in cold water according to package directions. Thinly slice scallions and chili. Finely chop cilantro. Shred basil leaves. Quarter lime. Put the scallions, chili, cilantro,basil and bean sprouts on a platter, separated. Thinly slice sirloin and place in a bowl.
Bring stock to a boil. In serving bowls, put 1/3 cup rice sticks (noodles) and have people select their scallions, etc. Add a couple ounces of raw sirloin. Ladle very hot stock into each bowl. Let stand for a minute and then serve, offering lime quarters.