Vietnamese Beef Pho

YIELD: 16 servings

1 gallon water
1⁄3 cup gluten-free beef base
1 cup onions, julienned
1 oz. ginger, fresh or dried, sliced
1 piece lemon grass, fresh, bruised with  back of knife
1 cinnamon stick
1 whole black peppercorn
1.5 oz. fish sauce
2 (8 oz.) packs of rice noodles, raw
1 lb. beef, top sirloin, cut into thin slices
8 oz. bean sprouts
1 cup basil leaves, fresh
2 oz. cilantro, fresh
2 oz. jalapeno pepper, fresh, sliced
2 limes, cut into wedges

1. In a large soup pot, combine with water the beef base, onion, ginger, lemon grass, cinnamon stack, peppercorns and fish sauce. Bring to a boil. Reduce heat and cover. Simmer 1 hour.

2. Place equal portions of noodles into 16 large serving bowls. Place raw beef on top. Ladle hot broth over noodles and beef.

3. Arrange bean sprouts, mint, basil, cilantro, limes and jalapenos on a platter. Garnish each bowl with each item. Serve hot.

Photo and recipe: Minor’s/Nestle Professional