Spiced Beef Pho with Sesame-Chile Oil
The rice vermicelli soup pho is a staple all over Vietnam and this spicy beef version is the specialty of Hanoi. At home in Connecticut, Marcia Kiesel often eats it for breakfast, as the Vietnamese do. "It's a perfect meal and an invigorating way to start the day," she says. She's tried innumerable phos but considers the recipe from Binh Duong, her co-author on Simple Art of Vietnamese Cooking, to be the best. Inspired by the pho served at Ana Mandara and the Hideaway, she tweaks Duong's recipe by adding an escarole garnish. More Spicy Recipes
The beef broth and oxtail meat can be refrigerated for up to 3 days. The sesame-chile oil can be refrigerated overnight. Let return to room temperature before serving.
Rock sugar comes in large amber crystals and is less sweet than refined granulated white sugar. It is available at Asian markets.
A steaming bowl of flavorful, spicy, salty pho demands something cold and refreshing to drink with it: beer. In Vietnam, one could drink it with bia hoi—a term for beer brewed fresh that day, and delivered to local bars. Here in the U.S., open a bottle of Hue or "33" Export, both light Vietnamese lagers.