Tuesday, February 26, 2013

Pho Bo (Vietnamese beef noodle soup)

3 gallon of water 
4 pounds beef bones/ox tails
1 pound beef (chuck roast)
1 large  onion (charred)
7  inch piece of ginger ( charred)
9 star anise
6 cloves
1 tablespoon of chicken powder 
1 pho package
3 stick cinnamon
1 teaspoon peppercorns
1/4 cup fish sauce
1 large rock sugar
1 pack of rice noodles (cooked as directed on package)
1 pound steak (good quality, sliced thinly)
Thai basil (thinly sliced)
2 jalapeno peppers (sliced)
1 limes (sliced)
 hoisin sauce
 chili sauce (srirache) 

*** I put all the seasoning in a little tea ball...anise, cloves, peppercorns 

1. Place the bones into a large stock pot and bring to a roiling bowl for a few minutes.

2. Drain the water, rinse the bones and the pot and fill with clean water.

3. Add the beef, onion, ginger, star anise, cloves, cinnamon, peppercorns, fish sauce and sugar and simmer for 2 hours.

4. Remove the beef and continue to simmer for another 2 hours.

5. Strain the solids from the broth and season the broth to taste with fish sauce and rock sugar.

6. Shred the beef that was simmered in the broth

Pour broth over noodle...

**Garnish with the basil, cilantro, jalapeno peppers, lime slices, bean sprouts, hoisin sauce and chili sauce (srirache).

*****You can charred the onion and ginger directly on the flame of a gas stove.

Ox Tail 

Beef Shank 

Important step in the broth preparation is charring of the ginger and onions. The charring adds a complexity to the stock that is absolutely crucial to the dish.

Chicken powder, Pho package, anise, cinnamon sticks and rock sugar 

Simmering for almost 6 hr on low 

Thin sliced chuck roast, thin sliced ribeye, beef balls ( bo vien),  basil, mint, cilantro, red onion, bean sprouts and thinly sliced green onion.  I ended up chopping up the herbs for serving.
hoison sauce 
srirache sauce 
Make a bowl with what you like. I like mines with everything ;) 

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