Pho Bo
Vietnam's favorite convenience food is usually purchased at street stands, where the quality of his or her broth can make or break a cook's reputation. The secret ingredients in ours are meaty beef shanks, charred ginger, and onions.
Cooks' notes:
· Broth can be made (and strained) 3 days ahead and cooled completely, uncovered, then chilled with 2 cups beef, covered. Bring to a boil just before serving. · In place of the sliced sirloin steak or tenderloin, you can use beef shabu-shabu (paper-thin slices of meat available at Asian markets) or thinly sliced rare roast beef (from deli counter), torn into pieces.
