A delightful twist on the classic Vietnamese Pho Bo, this recipe offers a flavorful and aromatic beef noodle soup experience.
Combine the beef broth, onion, lemongrass, cinnamon stick, black peppercorns, star anise, and cloves in a 6-quart stockpot.
Tie the spices in cheesecloth for easy removal after cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
Simmering allows the flavors to meld together beautifully.
Prepare the rice noodles according to the package instructions, then drain and set aside.
Rinse the noodles with cold water after cooking to prevent sticking.
Arrange the bean sprouts, Thai basil, cilantro, lime wedges, and jalapeno slices on a large platter.
Keep the garnishes fresh by preparing them just before serving.
Remove the spices from the broth using a strainer or by lifting out the cheesecloth.
Ensure all spices are removed to achieve a clear broth.
Place a portion of rice noodles in each serving bowl, then top with thinly sliced beef.
Arrange the beef slices to maximize surface area for even cooking.
Ladle the hot broth over the beef and noodles, ensuring the beef cooks in the heat of the broth.
The broth should be steaming hot to cook the beef properly.
Serve the soup immediately with the garnish platter and sauces on the side.
Encourage guests to customize their bowls with garnishes and sauces.
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