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.
This looks and reads postively delicious, but so much work. I admire Sarastirsthepot for her
ReplyDeletetenacity. Would be a great restaurant choice.
I AM ALSO FAMILIAR WITH THE SONG...SATURDAY NIGHT.... who is the singer?
I think the cook here has a gift!!
ReplyDelete