Pho Bo

Submitted by Amy in Hawaii

"Traditional Vietnamese beef noodle Soup."

 

• Ready In: 8hrs
• Ingredients: 21
• Serves: 8-10

ingredients

• 2 large onions, split in half
• 1 large hand ginger, split in half lengthwise (about 6 inches long)
• 3 lbs beef, shin with meat attached
• 2 lbs oxtails, cut into 1/2 to 1-inch thick slices
• 1 lb boneless beef chuck
• 1 lb beef brisket
• 3 whole star anise pods
• 1 cinnamon stick
• 1 teaspoon fennel seed
• 4 cloves
• 1 teaspoon coriander seed
• 1⁄4 cup fish sauce, plus more to taste
• 2 tablespoons sugar (preferably yellow rock sugar)
• 1 tablespoon kosher salt (to taste)

• To Serve

• 16 ounces pho medium width rice noodles
• 1 lb beef flank steak, sliced thinly against the grain
• 2 -3 cups mixed herbs (cilantro, basil, and mint)
• 3 cups trimmed bean sprouts
• 1⁄2 cup sliced scallion
• 4 thinly sliced thai chilies
• 2 key limes or 2 persian limes, each cut into 4 wedges

directions

1. Place a wire cooling rack or grill grate directly over the flame of a gas burner set on high. Place onions and ginger on top and cook, turning occasionally, until deeply blackened on all sides, about 10 minutes total. Alternatively, Adjust rack to 3 to 4 inches from broiler element and preheat broiler to high. Place onions and ginger on a foil-lined broiler tray. Broil, turning occasionally, until charred on all surfaces, about 25 minutes total. Set aside.
2. Meanwhile, combine beef shins, oxtail, chuck, and brisket in a large stockpot. Cover with cool water. Bring to a boil over high heat. Boil for 15 minutes, then dump water and meat into sink. When cool enough to handle, rince parts under cool running tap water, carefully scrubbing debris from off of any bones and out of cracks in the meat, then return them to the pot. Cover with cool water.
3. Place ginger, anise, cinnamon, fennel seeds, cloves, and coriander in a spice bag, Add charred onions,spices, fish sauce, sugar, and 1 tablespoon salt. Bring to a boil over high heat, reduce to a bare simmer, and cook, skimming occasionally, until brisket and chuck are tender but not falling apart, about 1 1/2 hours. Transfer brisket and chuck to a small bowl and cover with cold water. Refrigerate until ready to serve.
4. Continue simmering broth for a further 4 hours, topping up with water as necessary. Strain broth through a fine mesh strainer. If desired, pick meat and connective tissue from oxtails and beef shins. Discard bones and aromatics. You should end up with about 4 quarts broth. Dilute with water or reduce as necessary to reach 4 quarts. Keep hot.
5. Carefully skim fat off of surface of broth and discard. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be highly seasoned. Slice cooked beef into thin slices or rough chunks.
6. Prepare pho noodles according to package directions. To serve, place re-hydrated noodles in individual noodle bowls. Pour hot broth over noodles. Serve immediately, allowing guests to top with cooked meat and slices of raw flank steak, herbs, aromatics, lime, and Sriracha and Hoisin sauce as they wish.
7. Tip: It is important to use a variety of meat and bone to get the flavor. Do not use more than 20% marrow bones, or the soup will be very greasy. Defat broth after simmering by placing cooled broth in the refrigerator overnight. Make broth ahead and freeze to use at a later date. Homemade broth tastes better but in a pinch the pho bo or pho ga bouillon cubes are available in Asian markets.