It's nine o'clock on a Saturday...

Today we are fixing Pho, a progressively popular Vietnamese dish. STOP! Do not get discouraged by the length of instructions and ingredients. There are many variations of this dish. The time and effort is entirely worth it (also flexible), the flavors are not like anything I can describe.  After many experiments this is hands down my favorite version.

Pho is a Vietnamese noodle soup consisting of broth, linguine-shaped rice noodles, fresh herbs, bold spices and meat. It is a popular street food in Vietnam Pho is primarily served with either beef or chicken. Pho originated in the early 20th century in northern Vietnam, apparently southeast of Hanoi in Nam Dịnh province, then a substantial textile market. According to villagers, pho was eaten in Van Cu long before the French colonial period when it was popularized. Pho was originally sold at dawn and dusk by roaming street vendors, who shouldered mobile kitchens on carrying poles. From the pole hung two wooden cabinets, one housing a cauldron over a wood fire, the other storing noodles, spices, cookware, and space to prepare a bowl of pho.

There are two main elements to this dish the broth, and the garnishes. I recommend taking your time with the broth it is most definitely the key to this savory soup. The broth for beef pho is generally made by simmering beef bones, oxtails, flank steak, charred onion, charred ginger and spices. For a more intense flavor, the bones may still have beef on them. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), lemongrass, star anise, ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove. The broth takes several hours to make. Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments. The dish is garnished with ingredients such as green onions, white onions, Thai basil, fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and cilantro.

So…now that we have covered some basic history I will give you a brief rundown of my version. After trying a few different proteins, I must say that beef is my top pick here (I know!! You do not hear me say this often). I have the luxury of having a huge Asian market near me; fortunately these ingredients are readily available. Thai basil is gaining popularity, but it is also very easy to grow in an herb garden. Thai chilies (these are HOT) may be replaced with any hot pepper. If you are unable to find fresh lemongrass, lemongrass paste may be substituted. With pho you have the opportunity to create a broth that caters to your taste buds. I look forward to hearing your favorite combinations.  

Beef Pho

2 onions, halved

4" nub of ginger, halved lengthwise

5-6 lbs of good beef bones, preferably leg and knuckle (ask your butcher for these)

1 lb of beef meat - chuck, brisket, rump, cut into large slices [optional]

6 quarts of water

1 bundle of spices (1 cinnamon stick, 1 tbl coriander seeds, 1 tbl fennel seeds, 5 whole star anise, 1 cardamom pod, 6 whole cloves - in cheesecloth)

1 1/2 tablespoons kosher salt

1/4 cup fish sauce

1 tablespoon sugar

2 lbs rice noodles (dried or fresh)

cooked beef from the broth

1/2 lb flank, London broil, sirloin or eye of round, sliced as thin as possible.

1 C hearty mushrooms

2 C bok choy (or a cabbage would work)

Green peppers (optional)

big handful of each: mint, cilantro, basil

2 limes, cut into wedges

2-3 Thai chili, sliced

2 big handfuls of bean sprouts

Sriracha hot sauce

Directions:

Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.

Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle, remove any fat and debris that rises to the top.

Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and about a teaspoon of sugar. Keep doing this until the broth tastes perfect.

Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible. Cut or shred the cooked meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions.

Ladling: Bring your broth back to a boil. Add mushrooms, bok choy, and green peppers. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle along with veggies into each bowl. The hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.

Until tomorrow…Peace.