Pho, the Vietnamese noodle soup, is traditionally made with long-cooked beef stock. Our quick version calls for deli sliced beef and canned beef broth instead.<

　　

Ingredients

Makes 4 main-course servings

　　6 ounces dried rice-stick noodles (rice vermicelli)

　　1/4 pound snow peas, cut diagonally into 1/4-inch strips (1 cup)

　　1 cup sliced shallots (3 large)

　　3 (1/8-inch-thick) slices fresh ginger, smashed

　　1 teaspoon minced fresh serrano chile, including seeds, or to taste

　　1 tablespoon vegetable oil

　　3 1/2 cups beef broth (28 fluid ounces)

　　1 3/4 cups water

　　1/2 pound thinly sliced rare roast beef (from deli counter), torn into pieces

　　6 ounces fresh bean sprouts

　　1/4 cup loosely packed fresh cilantro leaves

　　1/4 cup loosely packed fresh basil leaves, torn if large

　　1/4 cup loosely packed fresh mint leaves

　　3 tablespoons Asian fish sauce, or to taste

　　3 tablespoons fresh lime juice

　　Accompaniment: lime wedges

　　

Step 1

Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes, then add snow peas and boil 1 minute. Drain in a colander and rinse under cold running water to stop cooking. Drain well. Divide noodles and snow peas among 4 large soup bowls.

　　

Step 2

Cook shallots, ginger, and chile in oil in same pot over moderate heat, stirring occasionally, until shallots are browned, 7 to 8 minutes. Add broth and water and simmer, uncovered, 10 minutes.

　　

Step 3

While broth is simmering, divide roast beef, bean sprouts, and herbs among soup bowls with noodles.

　　

Step 4

Discard ginger from broth and stir in fish sauce, lime juice, and salt to taste. Ladle broth into bowls and serve immediately.