pho

Serves: 4

Ingredients:
soup ingredients:
1 cup beef sirloin, sliced very thinly
1½ tablespoons canola oil, divided
1 small onion, sliced into thin rings
4 cups sodium-reduced beef stock
2 cups water
1 tablespoon freshly grated ginger
1 stalk lemongrass chopped
½ teaspoon whole black peppercorns
1 cinnamon stick
½ cup rice vermicelli noodles
2 cups bean sprouts
garnish ingredients:
1 lime, quartered
¼ cup fresh basil
¼ cup mint
¼ cup coriander
1 small jalapeno pepper, thinly sliced (optional)
1 tablespoon fish sauce
1 cup sprouts

Method:
in large saucepan, heat 1 tablespoon canola oil over medium heat. add beef and cook for about 2-3 minutes.  set aside.
add ½ tablespoon canola oil to a saucepan. add onions and cook for about 3 minutes. add beef stock, water, ginger, lemongrass, peppercorns and cinnamon stick, simmer for about 1 hour.
meanwhile, place rice vermicelli in bowl and cover with boiling water. place lid on top and allow to sit for about 3 minutes.
prepare garnish plate: arrange limes, basil, mint, coriander, jalapeno and small bowl of fish sauce on a plate.
add beef to stock mixture and cook to desired doneness.
to serve: divide rice vermicelli and sprouts evenly in 4 bowls. pour hot broth-beef mixture over top. garnish as desired from the garnish plate.