Vietnamese pho

INGREDIENTS for 4-6 servings

Meat department

• Beef meat bones - 3-5 lbs

• Beef - 1lb
  Any of these will do: briskets, shankes, sirloin, boneless chuck short ribs or roasts

• (Optional) Beef tendon - 1/2 lb

Produce department

• Yellow onion, whole - 2, halved

• Ginger, thumb length chunk - 1, halved

• Lemon grass - 9-12 stalks

Spice rack & Baking aisle

• Star anise - 4

• Cardamom, whole - 1

• Coriander, whole seeds - 1/2 Tbsp

• Fennel seeds - 1/2 Tbsp

• Cinnamon stick - 1

• Bay leaves - 2

• Salt - 2 Tbsp

• Rock sugar - 1/2 Tbsp

International aisle

• Fish sauce - 1/4 cup ("Three Crab" brand is the best!)

• Shrimp paste - 1/2 Tbsp

DIRECTIONS

Meats

1. Rinse beef, and tendon. Place them in a large soup pot.

2. Add water to cover all the beef ingredients. Bring it to a boil. Leave the pot boiling for 10-15 minutes. Pour out the muddy water. Rinse the beef ingredients thoroughly under fresh water until all the scums are rinsed away.

3. Add clean water (3000cc) back to the soup pot with the beef ingredients. Set the stove to high heat.

Flavor bomb

4. While the water is heating, set oven to broil to roast beef meat bones, onions (4 halves) and ginger (2 pieces). Once the beef bones are cooked and edges of the onions and ginger are charred, remove from oven and transfer to the soup pot.

5. In a small pan, lightly toast the spices over low heat for 2 mins. Pack the toasted spices in a spice bag or ball so it's easier to pick out from the broth later.

   • Star anise - 4

   • Cardamom, whole - 1

   • Coriander, whole seeds - 1/2 tbsp

   • Fennel seeds - 1/2 tbsp

   • Cinnamon stick - 1

   • Bay leaves - 2

Finishing the marathon

6. Add the spice pack, salt (2 tbsp) rock sugar (1/2 tbsp), fish sauce (1/4 cup) and shrimp paste (1 tbsp) to the broth.

7. Score the lemongrass stalks with a knife and cut them to 2" pieces. If mortar and pestle are available, smash the pieces to release the aroma. Add the lemongrass to the soup pot.

8. Bring the broth to boil. Adjust the heat to keep the broth simmering without the lid for at least 6 hours. Skim out any "scum" that comes to the surface. Check the level of the liquid every 30 mins and add water as needed to maintain the original level.

9. After the broth is cooked for 2.5 hrs, remove the beef from the broth. Set aside in a container and cover with a just enough broth to cover (alternatively, use cold water). Use as topping for the pho later.

10. After the broth is cooked for 4-5 hrs, remove the beef tendon from the soup. Set aside in a container and cover with cold water. Use as topping for the pho later.

11. Strain out the ingredients. Peel off the meat (if any) from the beef meat bones to save as a topping later. The remaining ingredients can be tossed.

12. Skim out the grease on top because it's better for our arteries. Broth can be used right away for making putting together the pho, or refrigerated and reheated for later use.

NOTES

The broth should be a little too strong in flavor on its own as the other ingredients in the pho are not really seasoned. Adjust the soup strength when serving by adding water (if still too strong) or salt and fish sauce (if not strong enough).

INGREDIENTS for 2 servings

Produce department

• Yellow onion - 1/2, thinly julienned

• Cilantro, coarsely chopped - 1/2 cup

• Thai basil - 16 leaves

• Green onions - 2, chopped

• Bean sprouts, raw - 2 cups

• Lime juice

• (Optional) Jalapeno - less than 1/4" slices

International aisle/Specialty items

• Banh pho noodles, medium thickness - 7oz
  (Whatever that's available for pho or pad thai will probably do. The "Three Headed Elephant" brand is the least preferable for us.)

• (Optional) Beef tripe, cleaned, blanched, thinly sliced

• (Optional) Beef balls, blanched, halved

• (Optional) Fish sauce

• (Optional) Hoisin sauce

• (Optional) Sriracha

Already made

• Pho broth

• Beef, cooked - 1 lb, thinly sliced

• Beef tendon, cooked - 1/2 lb, thinly sliced

DIRECTIONS

Soup

1. Bring the pro broth to a light boil if previously cooled or refrigerated.

Noodles

2. In a separate pot, fill with water and bring to boil. If preferred, give the bean sprouts a quick blanch to remove the "raw taste" and set it aside.

3. Cook banh pho in boiling water as instructed by package. Alternatively, after cooking for 1-2 mins, check frequently for texture until satisfied (al dente). Transfer the noodles into the bowls.

4. Add desired amount of meat toppings to the soup

   • Beef, cooked, thinly sliced

   • Beef tendon, cooked, thinly sliced

   • (Optional) Beef tripe, cleaned, blanched, thinly sliced

   • (Optional) Beef balls, blanched, halved

5. Scoop broth (3 cups or more) to each bowl. Add desired fresh toppings and additional sauces.

Fresh toppings

• Yellow onion, thinly julienned

• Cilantro

• Thai basil leaves

• Green onions, chopped

• Bean sprouts

• Jalapeno

• Lime juice

(Optional) Sauces

• Fish sauce

• Hoisin sauce

• Sriracha

and...

NOM NOM CHOMP!