Written by Delicious Dishes Vietnam in


BEEF PHO


Phở is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà).The soup includes noodles made from rice and is often served with basil, lime, bean sprouts, and peppers that are added to the soup by the consumer.


Serves: 8              Preparation time: 20 mins               Cooking time: about 6 hours
Ingredients:
2.3 kg (5 lbs)       beef bone
450 g (1 lb)          steak
900g (2 lbs)         fresh rice noodles (or 1 lb of dried rice noodles)
4                                                        teaspoons stock granules
200g (7 oz)          bean sprouts
200g (7 oz)          vegetables (Thai basil and saw – leaf herbs)
2                                                        onions, sliced thinly
2                                                        teaspoons chilli sauce
3                                                        limes, quartered each
2                                                        jalapeno pepers, sliced
1                                                        bundle of scallions
2                                                        tablespoons Hoisin sauce
4                            shallots, grilled
1                            ginger root (2 inches), grilled until fragrant and smashed
1                            teaspoon ground pepper
1                            teaspoon salt
6                            star anises (or 2 teaspoons of star anise powder)
5                            cloves
3                            cardamon, bruised
1                            piece of cinnamon bark (3 inches long)
Or a pack of pho – flavoring cubes
Recipe:
1.      Wash beef bones well, add to a pot with boiling water and boil for about 5 minutes, drain off water. Then add another 4 liters of water to the pot, bring to a boil. Lower heat to cooker over low heat for about 4 hours, remove foam on the surface. Add beef, ginger and grilled shallots to the pot with bones, continue cooking for 1.5 hours.
2.      Quickly roast star anises, cloves, cinnamon and cardamon, the cook with 2 cups of water for about 20 minutes. Filter water and add it to the broth (or put in pho – flavoring cubes according to instructions on the package) Continue cooking for about 10 minutes. Take meat out, thinly slice.
3.      Filter broth, bring to a boil. Season with stock granules and a pinch of salt
4.      Quickly scald bean sprouts in boiling water. Put them in a basket. Wash scallions well. Cut the white part of scallions. Scald in boiling water. Mince the green part of scallions
5.      Soak dried rice noodles in water for about 20 minutes, then scald in boiling water (if using fresh one, just need to scald in boiling water). Serve immediately.
Serving: Put bean sprouts and rice noodles in a bowl. Then arrange meat, scalded scallions and onions over. Add boiling broth. Sprinkle with pepper and minced scallions. Serve with lime, chili sauce, Hoisin sauce, chili, saw – leaf herbs and basil
Note: - People can slice sirloin or flank teak thinly, arrange on top and pour hot broth over to make beef rare. That is called “Rare beef pho” (Pho tai)
-         Pho – flavoring cubes can be bought at Asian food stores.




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