This is classic Vietnamese cuisine. You have a rich broth, noodles, fresh vegetables, herbs, and thin slices of beef. I had my first Pho’ just a few years ago. I liked the idea of making my own meal. Now don’t be a dope like me and overload with jalapeños. The fun of the dish is the contrast in texture and the ability to slurp the noodles (don’t judge me). So take your appetite to Vietnam and enjoy this classic dish. I hope you like it.

32 ounces beef broth (you could just use the ox tail soup recipe on this very blog September 30, but strain out some of the onions)

8 ounces bean sprouts (fresh if you can)

6 ounces carrot chips or match sticks

16 ounces cooked Chinese noodles

2 ounces mint leaves, chopped

2 ounces cilantro, chopped

1 jalapeño, sliced (be careful on how much you use; I went a little crazy and burned my tastes buds)

1 head bok choy, chopped

4 ounces thin-sliced roast beef (traditionally, the beef is raw and so thinly sliced that the broth cooks it, but go ahead and buy already cooked beef slices)

Cook noodles per package directions (don’t over cook them; it will ruin the dish).

Heat broth to boiling.

Place noodles in serving bowl.

Add carrots, jalapeños, bok choy and bean spouts.

Add beef slices.

Pour broth over ingredients.

Top with cilantro and mint.

Serve with a lime wedge and soy sauce. (Sorry, I couldn’t find any chop sticks, but it makes the noodle slurping more fun.)

Serves 4