Beef Pho

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Tie up the stewing beef nicely.
  • Put all the meats for the stock into a pan together with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
  • Roast in a hot oven for about 40 minutes, stirring occasionally, until everything is well browned.
  • Move everything to a large pot.
  • Cover with water and bring to a boil.
  • Skim.
  • Add coriander seeds and white pepper.
  • Let simmer for at least three hours.
  • Take up the stewing beef and let cool, then slice thinly.
  • Strain the stock.
  • If made one day in advance; keep cool and remove the fat on the second day.
  • Prepare the garnish: Slice the (raw) fillet of beef thinly (as for Carpaccio).
  • Boil the noodles according to instructions on the package, then drain and rinse with cold water.
  • Arrange the garnish (not the noodles; see below!) nicely on a big plate.
  • Bring the stock to a boil, add fish sauce to taste.
  • When serving, put noodles and stewing meat either into a large serving bowl, or into individual soup bowls.
  • Add stock and heat to boiling point (possibly in a micro-owen).
  • Serve devilishly hot.
  • The guests put the garnish into their soup and the raw meat will be partially cooked from the heat of the stock.
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