Umami Beef Pho

• beef broth4 boxes

  (I use full sodium, but you can use low sodium)

• yellow onion, peeled and sliced thin↗1
• stalk lemongrass1
• cinnamon stick↗1
• anchovy paste↗1 teaspoon
• peppercorn↗1 teaspoon

  (put these in a tea bag or diffuser so they can be easily removed)

• fish sauce↗2 tablespoons
• soy sauce↗2 tablespoons
• slices peeled gingerroot↗5

  (about 1 inch in diameter with the thickness of a nickel)

• sliced baby bella mushrooms↗2 cups
• rice noodles↗

  (the kind that look like fettuccine)

• cilantro↗
• deli sliced thin raw roast beef↗
• bean sprouts

  (garnish) (optional)

• lime green onion

  (garnish) (optional)

Step-by-step instructions

1. 1

   In a large stock pot, add the broth, onion, cinnamon, peppercorns, ginger, anchovy paste, fish sauce and soy sauce. Bring to a boil. Reduce heat and simmer for between 45 minutes.

2. 2

   Cook the noodles on the side -- al dente. I have tried cooking the noodles in the broth, but they tend to soak up most of the broth, not leaving enough broth when it is time to eat the soup. I have found it is better to cook the noodles on the side and add them to our bowls later.

3. 3

   Prepare garnishes. Cilantro is a must in my book. Some people also enjoy bean sprouts, lime wedges and sliced green onions.

4. 4

   After the broth has simmered for 45 minutes, remove the ginger, lemongrass, cinnamon stick and peppercorns.

5. 5

   Add mushrooms to the broth and simmer for an additional 10-15 minutes (or until mushrooms are tender).

6. 6

   To serve, place some noodles in a deep bowl. Add some roast beef slices on top. Ladle in a generous amount of the broth on top (make sure it is still hot -- the broth cooks the roast beef). Garnish with plenty of cilantro. Add other garnishes to taste.