Northern Thai Khao Soi

Ingredients

• 2 tablespoons sesame oil
• 1 head garlic, mashed
• 2 teaspoons red chili paste (find at Asian market)
• 2 tablespoons soybean paste (also from Asian market)
• 1 teaspoon salt, to taste
• 1 lb lean ground beef or ground turkey
• 40 ounces pho beef broth (two 20 oz cans also from Asian market)
• 28 ounces flat rice noodles, also called banh pho (two 14 oz packages)

Garnishes

• 1 bunch fresh cilantro, chopped
• 1 cup green onion, chopped
• 6 leaves napa cabbage, chopped (or other cabbage)
• 1 bunch fresh basil leaf
• 1 cup fresh bean sprout
• 2 limes, cut into wedges
• 2 tablespoons minced garlic
• 1 teaspoon fish sauce (Thai ingredient from Asian market)
• 1 teaspoon soy sauce (optional)

Directions

1. 1

   Stir fry together: sesame oil, mashed garlic, red chili pepper paste, soy bean paste, salt, and ground meat. Stir fry until meat is cooked through.

2. 2

   In medium pot, heat Pho beef broth. Bring to boil, then simmer until later.

3. 3

   In another pot, boil water for the rice noodles. Cook noodles until tender and drain.

4. 4

   Rinse and chop: cilantro, green onions, Napa lettuce. Rinse and separate basil bunch into sprigs. Rinse bean sprouts. Cut limes. Put all garnishes on a platter or in small bowls in the center of the table.

5. 5

   Sauté minced garlic in a little sesame oil - only for a minute or it will burn! Set in a small bowl on the table with the garnishes.

6. 6

   Assemble! Put a handful of noodles in a bowl, add a large scoop of meat, and ladle some broth on top. At the table, spoon a bit of the sautéed garlic into your bowl, top with a little of each of the veggie garnishes, and squeeze a lime wedge into your soup. For an authentic (but very pungent!) taste, pour a bit of fish sauce into your soup (only needs a tiny bit!). Add some soy sauce if you like it more salty. Carefully stir together, and enjoy! You'll need chopsticks as well as spoons to eat/slurp this dish.