Vietnamese “pho” – Asian Food Recipes

Vietnamese “pho” – Asian Food Recipes

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    Recipe ingredients and directions:

    5 pounds beef bones with marrow

    5 pounds oxtails

    1 pound flank steak

    2 large onions, unpeeled, halved, and studded with 8 cloves

    3 shallots, unpeeled

    2-ounce piece ginger, unpeeled

    8 star anise

    1 cinnamon stick

    4 medium parsnips cut in 2-inch chunks

    2 teaspoons salt

    1 pound beef sirloin

    2 scallions thinly sliced

    1 tablespoon chopped cilantro

    2 medium onions thinly sliced

    1/4 cup hot chili sauce

    1 pound 1/4-inch wide rice noodles (or banh pho)

    1/2 cup nuoc mam (Vietnamese fish sause)

    freshly grounded black pepper

    2 cups fresh bean sprouts

    2 fresh chili peppers, sliced

    2 limes cut in wedges

    1 bunch fresh mint

    1 bunch fresh Asian or regular basil

    Soak bone overnight in cold water. Place bones, oxtails and flank

    steak in a large stock pot. Add water to cover and bring to a boil.

    Cook 10 minutes, drain and rinse pot and bones. Return bones to

    pot, add 6 quarts water and bring to a boil. Skim surface of scum

    and fat. Stir bones at bottom from time to time. Add 3 more quarts

    water, bring to a boil again and skim scum. Lower heat and let

    simmer. Char clove-studded onions, shallots, and ginger under a

    broiler until they release their flagrant odors. Tie charred

    vegetables, star anise, and cinnamon stick in a thick, dampened

    cheesecloth. Put it in stock with parsnips and salt. Simmer for 1

    hour. Remove flank steak and continue simmering broth, uncovered

    pot, for 4-5 hours. Add more water if level goes below bones.

    Meanwhile, slice beef sirloin against grain into paper-thin slices,

    about 2-by-2 inches. slice flank steak the same way. Set aside. In

    a small bowl,combine scallions, cilantro, and half the sliced

    onions. place remaining onions in another bowl and mix in hot chili

    sauce. Soak rice noodles in warm water for 30 minutes. Drain and

    set aside.

    When broth is ready, discard bones. Strain broth through a colander

    lined with a double layer of damp cheesecloth into a clean pot.

    Add fish sauce and bring to a boil. Reduce heat to simmer. In

    another pot, bring 4 quarts of water to a boil. Add noodles and

    drain immediately. Do not overcook noodles. Divide among 4 large

    soup bowls. Top noodles with sliced meats. Bring broth to a rolling

    boil, then ladle into soup bowls. Garnish with scallions mixture

    and black pepper. Serve the onions in hot chili sauce and remaining

    ingredients on the side to add as desired. Also, you can add Hoisin

    sauce as a dip.

    Serves 4.

    Category: Asian Recipes

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    Paul

    Owner of Recipe Flow

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