vietnamese beef pho

7/30/2019 Vietnamese Beef Pho

1/19

Vietnamese Beef Pho

bySTEPHANIEon FEBRUARY 28, 2012 0 COMMENTS AND 0 REACTIONS

Pho(pronounced fuhrhymes with duh) is a Vietnamesebeef and noodle soup. The raw meat is cut really

really thin and is cooked when boiling broth is pouredon top. I dont know where to get kosher Vietnamesefood, so I had to make it myself.
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Of course, Id heard about pho, but the first time Idecided I wanted to try it was during lunch at workone Thursday. Every day, unless Im too busy, I get

together with some coworkers to eat lunch in ouroffice kitchen. We mostly bring our own lunches, andone of my coworkers brought Trader Joes phojustadd water and microwave. Now, I love Trader Joes alot, especially for their kosher selection, but I knew

they definitely didnt have kosher pho, so I went

ahead and put it on my menu for the following week.This was also a good excuse to check out the new

butcher on the Upper East Side, Prime Butcher Baker(you may have seen my photographs on Facebook).At first, I thought Id make the beef stock myself, too,but since my freezer is filled to the brim and I was

only cooking for two AND the butcher had beef stock.

Now, if someone could just teach me how to eat

noodle soups without making a mess, Id appreciateit. Do you use a spoon? A fork? A knife


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PhoServes 2

Ingredients:

4 cups beef broth (I used butcher-bought, buy you

can make your own if you have time/are feelingless lazy and more adventurous)

2-3 whole cloves

2-3 star anise pods

1 cinnamon stick Some ginger (I keep grated fresh ginger in my

freezer and when I need to use it I just break a

piece off. Its hard to measure it, but it wasprobably equal to a few thin slices from a freshroot)
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6/19

A pinch of black peppercorns

1/2 lb rice noodles

Peanut oil

4 shallots, sliced 1/4 pound very very thinly sliced beef (mine said

fillet. Thats what the butcher recommended. Healso sliced it really thin for me), cut into strips

A pinch of red pepper flakes

Small bunches of mint, cilantro and Thai basil (or

regular basil if you cant find Thai)

Bunch of bean sprouts

Lime quarters Sriracha sauceDirections:

1.Heat the stock in a pot over medium heat.

2.Gather the cloves, star anise, cinnamon, ginger andpeppercorns into a cheesecloth or mesh strainer

and add to the broth. Heat to a boil and simmer for10 minutes, until fragrant. Season with salt, if

necessary and discard the spices.

3.Meanwhile, heat the oil in a pan and fry the shallotsuntil evenly brown, about 5 minutes.

4.Cook the rice noodles according to the packagingdirections.

5.Divide the noodles and meat evenly into the bowls.6.Bring the broth back to a boil and ladle into the

bowls. Top with fresh herbs, bean sprouts, limewedges and sriracha sauce.


7/19

Recipe 2

Ingredients

5 pounds beef knuckle, with meat

2 pounds beef oxtail

1 white (daikon) radish, sliced 2 onions, chopped

2 ounces whole star anise pods

1/2 cinnamon stick

2 whole cloves

1 teaspoon black peppercorns

1 slice fresh ginger root

1 tablespoon white sugar

1 tablespoon salt

1 tablespoon fish sauce

1 1/2 pounds dried flat rice noodles

1/2 pound frozen beef sirloin

TOPPINGS:

sriracha hot pepper sauce

hoisin sauce

thinly sliced onion

chopped fresh cilantro

bean sprouts (mung beans)

sweet Thai basil

thinly sliced green onion

limes, quartered

Directions

1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons

of water. Bring to a boil, and cook for about 2 hours.

2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods,

cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup.

Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer,

the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to

keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if

desired.

3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes,

then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin.

The meat must be thin enough to cook instantly.

4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef

and noodles in the bowl. Serve with hoisin sauce and sriracha sauce on the side. Set onion, cilantro, bean

sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.


8/19

RECIPE

Beef Pho Noodle Soup

Pho Bo

Makes 8 satisfying (American-sized) bowls

For the broth:

2 medium yellow onions (about 1 pound total)

4-inch piece ginger (about 4 ounces)

5-6 pounds beef soup bones (marrow and knuckle bones)

5 star anise (40 star points total)

6 whole cloves

3-inch cinnamon stick

1 pound piece of beef chuck, rump, brisket or cross rib roast, cut into 2-by-4-inch pieces (weight after trimming)

1 1/2 tablespoons salt

4 tablespoons fish sauce

1 ounce (1-inch chunk) yellow rock sugar (duong phen; see Note)

For the bowls:

1 1/2-2 pounds small (1/8-inch wide) dried or fresh banh pho noodles ("rice

sticks'' or Thaichantaboon)

1/2 pound raw eye of round, sirloin, London broil or tri-tip steak, thinly slicedacross the grain (1/16 inch thick; freeze for 15 minutes to make it easier to

slice)

1 medium yellow onion, sliced paper-thin, left to soak for 30 minutes in a bowl

of cold water

3 or 4 scallions, green part only, cut into thin rings

1/3 cup chopped cilantro (ngo)

Ground black pepper

Optional garnishes arranged on a plate and placed at the table:Sprigs of spearmint (hung lui) and Asian/Thai basil (hung que)

Leaves of thorny cilantro (ngo gai)

Bean sprouts (about 1/2 pound)

Red hot chiles (such as Thai bird or dragon), thinly sliced

Lime wedges


9/19

Prepare the pho broth:

Char onion and ginger. Use an open flame on grill or gas stove. Place

onions and ginger on cooking grate and let skin burn. (If using stove, turn on

exhaust fan and open a window.) After about 15 minutes, they will soften and

become sweetly fragrant. Use tongs to occasionally rotate them and to grab

and discard any flyaway onion skin. You do not have to blacken entire

surface, just enough to slightly cook onion and ginger.

Let cool. Under warm water, remove charred onion skin; trim and discard

blackened parts of root or stem ends. If ginger skin is puckered and blistered,

smash ginger with flat side of knife to loosen flesh from skin. Otherwise, use

sharp paring knife to remove skin, running ginger under warm water to wash

off blackened bits. Set aside.

Parboil bones. Place bones in stockpot (minimum 12-quart capacity) and

cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3

minutes to allow impurities to be released. Dump bones and water into sink

and rinse bones with warm water. Quickly scrub stockpot to remove any

residue. Return bones to pot.

Simmer broth. Add 6 quarts water to pot, bring to boil over high heat, then

lower flame to gently simmer. Use ladle to skim any scum that rises to

surface. Add remaining broth ingredients and cook, uncovered, for 1 1/2hours. Boneless meat should be slightly chewy but not tough. When it is

cooked to your liking, remove it and place in bowl of cold water for 10 minutes;

this prevents the meat from drying up and turning dark as it cools. Drain the

meat; cool, then refrigerate. Allow broth to continue cooking; in total, the broth

should simmer 3 hours.

Strain the pho broth through fine strainer. If desired, remove any bits of

gelatinous tendon from bones to add to your pho bowl. Store tendon with

cooked beef. Discard solids.Use ladle to skim as much fat from top of the pho broth as you like. (Cool it

and refrigerate it overnight to make this task easier; reheat befofe continuing.)

Taste and adjust flavor with additional salt, fish sauce and yellow rock sugar.

The pho broth should taste slightly too strong because the noodles and other


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ingredients are not salted. (If you've gone too far, add water to dilute.) Makes

about 4 quarts.

Assemble pho bowls:

The key is to be organized and have everything ready to go. Thinly slicecooked meat. For best results, make sure it's cold.

Heat the pho broth and ready the noodles. To ensure good timing, reheat

broth over medium flame as you're assembling bowls. If you're using dried

noodles, cover with hot tap water and soak 15-20 minutes, until softened and

opaque white. Drain in colander. For fresh rice noodles, just untangle and

briefly rinse in a colander with cold water.

Blanch noodles. Fill 3- or 4-quart saucepan with water and bring to boil. For

each bowl, use long-handle strainer to blanch a portion of noodles. As soon

as noodles have collapsed and lost their stiffness (10-20 seconds), pull

strainer from water, letting water drain back into saucepan. Empty noodles

into bowls. Noodles should occupy 1/4 to 1/3 of bowl; the latter is for noodle

lovers, while the former is for those who prize broth.

If desired, after blanching noodles, blanch bean sprouts for 30 seconds in

same saucepan. They should slightly wilt but retain some crunch. Drain and

add to the garnish plate.

Add other ingredients. Place slices of cooked meat, raw meat and tendon (if

using) atop noodles. (If your cooked meat is not at room temperature, blanch

slices for few seconds in hot water from above.) Garnish with onion, scallion

and chopped cilantro. Finish with black pepper.

Ladle in broth and serve. Bring broth to rolling boil. Check seasoning. Ladle

broth into each bowl, distributing hot liquid evenly so as to cook raw beef and

warm other ingredients. Serve your pho with with the garnish plate.

Note: Yellow rock sugar (a.k.a. lump sugar) is sold in one-pound boxes atChinese and Southeast Asian markets. Break up large chunks with hammer.

Variations: If you want to replicate the splendorous options available at pho

shops, head to the butcher counter at a Vietnamese or Chinese market. There

you'll find white cords ofgan(beef tendon) and thin pieces ofnam (outside

flank, not flank steak). While tendon requires no preparation prior to cooking,


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nam should be rolled and tied with string for easy handling. Simmer it and the

beef tendon in the cooking broth for two hours, or until chewy-tender.

Airy book tripe (sach) is already cooked when you buy it. Before using, wash

and gently squeeze it dry. Slice it thinly to make fringe-like pieces to be added

to the bowl during assembly. For beef meatballs (bo vien), purchase them in

Asian markets in the refrigerator case; they are already precooked. Slice each

one in half and drop into broth to heat through. When you're ready to serve,

ladle them out with the broth to top each bowl.


12/19

Ha Guthries Pho: Beef Soup with Cinnamon and Star Anise

Ingredients for soup:

4 pounds beef bones1 package oxtails (about 8 pieces)1 whole medium onion, unpeeled1 3-inch piece of fresh ginger, unpeeled

1 cup cilantro stems, bottom 4 inches1 4-inch piece of daikon, unpeeled and in one chunk2-1/2 pounds chuck roast, in one piece10 whole star anise1 cinnamon stick, 5 inches2 tablespoons nuoc mam, or Vietnamese fish sauce (see note)1 tablespoon salt1 tablespoon sugar16 ounces rice stick noodles (see note)1-1/2 pounds eye round roast, thinly sliced

Ingredients for garnish:

1/2 onion, thinly sliced3 scallions, green part only, slicedcilantro tops, finely chopped

1 small bunch basil1 small bunch mint1-1/2 cups bean sprouts1 or 2 fresh jalapenos, thinly slicedhoisin saucesriracha sauce (see note)limes, cut in half, 1 per person

Method:

1. Place beef bones in a large stock pot with cold water to cover and soak for 2 or more hours. Drain, cover with freshcold water and bring to a boil. Remove from heat and drain. Rinse off bones. Clean the pot and return the bones to thepot. Cover with 20 cups of cold water and bring to a boil. Add the oxtails and return to a boil. Skim the impurities fromthe surface and simmer over medium-low heat, partly covered, for 3 hours.

2. While the stock is simmering, char the onion in the flame of the gas burner. Char the ginger and cut in half.

3. After the beef bones and oxtails have simmered for 3 to 4 hours, add the charred onion, ginger, cilantro stems, daikonand chuck roast to the pot. Simmer for one hour. Remove from the heat and strain into another pot. Reserve the chuckroast.

4. One hour before serving: Return the stock to a simmer and add the star anise and cinnamon to the pot. Place thenoodles in another large pot, cover with plenty of water, bring to a boil and cook until soft. Drain and set aside.

5. Thirty minutes before serving: Add the fish sauce, salt and sugar to the simmering stock.

6. While the stock is simmering, thinly slice the chuck roast and set aside. Thinly slice the raw eye round and set aside.Prepare a plate of garnishes for each person: sliced onion and green tops of scallions, a few stems of basil and mint, beansprouts, slices of jalapeno, a half lime, a mound of rice noodles, and several slices of chuck roast.

7. To serve, place a few slices of raw eye round in each bowl and top with the hot stock. The stock will partly cook theeye round, but it should remain medium rare. Serve each person with a plate of garnishes and dishesofhoisin and sriracha sauce.

Note: Nuoc mam,sriracha sauce (made of fiery red chilies) and rice stick noodles can be found at Asian markets. Nampla, or Thai fish sauce, may be substituted for nuoc mam.


13/19

Chicken Pho Recipe (PhG )

While beefphmay be the version that most people know and like,chickenphis also excellent. In recent years, there has been a renewedinterest inph g(pronounced "Fuh Gah")within the Vietnamese Americancommunity, and a handful of restaurants are specializing in the delicate

noodle soup. Some of them use free-rangeg chyorg i b (literallyjogging chicken or walking chicken), yielding bowls full of meat that has aflavor and texture reminiscent of traditionally raised chickens in Vietnam.

If you want to create great chickenphyourself, take a cue from the pros andstart with quality birds. If you have never madeph, this recipe is ideal forlearning the basics. It calls for fewer ingredients than otherphrecipes, soyou can focus on charring the onion and ginger to accentuate their sweetness,

making a clear broth, and assembling steamy hot, delicious bowls. While

some cooks flavor chickenphbroth with the same spices they use forbeefph, my family prefers using coriander seeds and cilantro to distinguishthe two. To compare chicken with beefph,see mybeef pho noodle souprecipe.

Serves 8

Broth

2 yellow onions, about 1 pound total, unpeeledChubby 4-inch section fresh ginger, unpeeled

1 chicken, 4 pounds, excess fat and tail removed

3 pounds chicken backs, necks, or other bony chicken parts

5 quarts water

1 1/2 tablespoons salt

3 tablespoons fish sauce

1-inch chunk rock sugar* (about 1 ounce)

2 tablespoons coriander seeds, toasted in a dry skillet for about 1 minute until

fragrant

4 whole cloves

1 small or 1/2 large bunch cilantro (bound stems about 1 inch in diameter)

Bowls

1 1/22 pounds small flat rice noodles (bnh ph), dried or fresh
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Cooked chicken, at room temperature

1 yellow onion, sliced paper-thin, soaked in cold water for 30 minutes and

drained

3 or 4 scallions, green part only, thinly sliced

1/3 cup chopped fresh cilantro, leafy tops onlyBlack pepper

Optional garnishes

3 cups bean sprouts (about 1/2 pound)

10 to 12 sprigs mint (hng) 10 to 12 sprigs Thai basil* (hng qu)12 to 15 fresh culantro* (ng gai) leaves

2 or 3 Thai or serrano chiles, thinly sliced

2 or 3 limes, cut into wedges

Make the pho broth

1. Place the onions and ginger directly on the cooking grate

of a medium-hot charcoal or gas grill (as pictured, to the right) or a gas stove

with a medium flame, or on a medium-hot burner of an electric stove. Let the

skin burn (if youre working indoors, turn on the exhaust fan and open awindow), using tongs to rotate onion and ginger occasionally and to grab and

discard any flyaway onion skin.

After 15 minutes, the onions and ginger will have softened slightly and

become sweetly fragrant. There may even be some bubbling. You do not

have to blacken the entire surface. When amply charred, remove from the

heat and let cool.

2. Rinse the cooled onions under warm running water,

rubbing off the charred skin. Trim off and discard the blackened root and stem

ends. Use a vegetable peeler, paring knife, or the edge of a teaspoon to


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remove the ginger skin. Hold it under warm water to wash off any blackened

bits. Halve the ginger lengthwise and bruise lightly with the broad side of a

cleaver or chefs knife. Set the onions and ginger aside.

3. Rinse the chicken under cool water. Detach each wing by bending it back

and cutting it off at the shoulder joint. Add the wings and neck, if included, to

the chicken parts. If the heart, gizzard, and liver have been included, discard

them or save for another use. (Some cooks like to simmer the heart and

gizzard in water and slice them for adding to the noodle bowls.) Set the

wingless chicken aside.

4. Remove and discard any loose pieces of fat from the chicken parts.

Wielding a heavy cleaver designed for chopping bones, whack the bones to

break them partway or all the way through, making the cuts at 1- to 2-inch

intervals, depending on the size of the part. This exposes the marrow, which

enriches the broth.

5. To achieve a clear broth, you must first parboil and rinse the chicken parts.

Put them in a stockpot (about 12-quart capacity) and add cold water just to

cover. Bring to a boil over high heat and boil vigorously for 2 to 3 minutes to

release the impurities. Dump the chicken parts and water into the sink (make

sure it is clean), and then rinse the parts with water to wash off any clinging

residue. Quickly scrub the stockpot clean and return the chicken parts to the

pot. Put the chicken into the pot, breast side up.

6. Pour in the water and snuggle the chicken in between the parts so that it is

covered with water. Bring to a boil over high heat and then lower the heat to a

gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that

rises to the top. Add the onions, ginger, salt, fish sauce, rock sugar, coriander

seeds, cloves, and cilantro and cook, uncovered, for 25 minutes, adjusting the

heat if needed to maintain a gentle simmer.

At this point, the chicken is cooked; its flesh should feel firm yet still yield a bitto the touch. Use a pair of tongs to grab the chicken and transfer it to a large

bowl. Flush the chicken with cold water and drain well, then it set aside for 15

to 20 minutes until it is cool enough to handle. Meanwhile, keep the broth at a

steady simmer.


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7. When chicken can be handled, use a knife to remove each breast half and

the whole legs (thigh and drumstick). Dont cut these pieces further, or theylllose their succulence. Set aside on a plate to cool completely, then cover with

plastic wrap and refrigerate; bring to room temperature before assembling the

bowls.

8. Return the leftover carcass to the stockpot and adjust the heat to simmer

the broth gently for another 11/2 hours. Avoid a hard boil, or the broth will turn

cloudy.

9. Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined

with cheesecloth) positioned over a pot. Discard the solids. Use a ladle to

skim as much fat from the top of the broth as you like. (To make this task

easier, you can cool the broth, refrigerate overnight, lift off the solidified fat,

and then reheat before continuing.) Taste and adjust the flavor with additional

salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups)

broth.

Assemble the pho bowls

10. If using dried noodles, cover them with hot tap water and let soak for 15 to

20 minutes, or until they are pliable and opaque. Drain in a colander. If using

fresh rice noodles, untangle them, place in a colander, and rinse briefly under

cold running water.

11. Cut the cooked chicken into slices about 1/4 inch thick, cutting the meat

off the bone as necessary. If you dont want to eat the skin, discard it first. Setthe chicken aside. Ready the yellow onion, scallions, cilantro, and pepper for

adding to the bowls. Arrange the garnishes on a plate and put on the table.

12. To ensure good timing, bring the broth to a simmer over medium heat as

you are assembling the bowls. (For an extra treat, drop in any unused white

scallion sections and let them poach in the broth. Add the poached white

scallion sections (called hnh chn) to a few lucky bowls when ladling out thebroth.) At the same time, fill a large pot with water and bring to a rolling boil.

For each bowl, place a portion of the noodles on a vertical-handle strainer (or

mesh sieve) and dunk the noodles in the boiling water. As soon as they have

collapsed and lost their stiffness (10 to 20 seconds), pull the strainer from the

water, letting the water drain back into the pot. Empty the noodles into a bowl.


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If you like, once you have finished blanching the noodles, you can blanch the

bean sprouts for 30 seconds. They should wilt slightly but retain some crunch.

Drain and add to the garnishes.

13. Top each bowl of noodles with chicken, arranging the slices flat. Place a

mound of yellow onion in the center and then shower some scallion and

cilantro on top. Finish with a sprinkle of pepper.

14. Raise the heat and bring the broth to a rolling boil. Do a final tasting and

make any last-minute flavor adjustments. Ladle about 2 cups broth into each

bowl, distributing the hot liquid evenly to warm all the ingredients. Serve

immediately with the garnishes.


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Ingredients

For the broth:

4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat

3-inch piece of ginger, unpeeled

1 largeonion, halved and unpeeled

1/3 cup nuoc mam (fish sauce)

8 whole star anise

5 wholecloves

3-inchcinnamon stick

1 teaspoonfennel seeds

3 bay leavesFor the garnish:

1 pound 1/4-inch rice noodles

2 bunches scallions, sliced thin

1/2 cup tightly packed fresh cilantro leaves, roughly chopped

1/2 cupparsley, roughly chopped

1/2 cup basil, approximately, whole fresh plants (minus roots) if possible

1 1/2 cupsmung beansprouts

3 large limes, cut into wedges and seeds removed

Redchilepaste or sliced fresh hot chilies (optional)

3/4 poundsfilet mignon, trimmed of fat and sliced very thin

Directions

Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2

gallons). Bring to a full boil and then lower the heat to a rapid simmer.Skimthe scum that rises to the

surface.

Meanwhile put the ginger and onion halves on a baking sheet and charthem under the broiler until

lightlyblackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to

handle, rinse the onion andgingerunder running water, using a knife to scrape away some of the charred

surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with

1 tablespoon salt and the fish sauce.

Put thestar anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner

over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and

until you smell theiraroma. Put the toastedspicesand fennel seeds in a small square of double

thickcheeseclothand tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay

leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
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19/19

Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle,

onion,bay leavesand ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let

thebrothcontinue tosimmer. When the meat is cool enough to handle, pull the meat from the bones. Set

the meat aside and return the bones to the broth. Continue simmering, uncovered, until the broth is rich

and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.

Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the

slicedscallions,cilantro, parsley,basil,bean sprouts,limewedges, and chiles on a platter in separate

piles.

Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and

cook until tender but firm, about 1 minute.Rice noodlescan quickly become gummy, so don't let them

overcook.Drainthe noodles. Warm 6 large bowls by rinsing them with hot water and divide the noodles

among the bowls.

Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of

cookedoxtailmeat over the noodles in each bowl. Carefully ladle the boiling broth over all; the

rawbeefshould be submerged in the broth. Serve immediately, along with the platters ofgarnish
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