Pho (Vietnamese Noodle Soup)

Name: Pho (Vietnamese Noodle Soup)
Yield: serves 4 to 6
Ingredients: 2 dried chilis, sliced; 1 onion, thinly sliced; 4 scallions, chopped; 1 bunch cilantro, chopped; 2 cups fresh mung bean sprouts; 1 bunch Thai basil; 2 limes, cut into wedges; 1 pound dried pho noodles; 1/3 pound beef sirloin, partially frozen; 1 pound beef chuck, 1 of 2 pieces; 8 star anise; 6 cloves; 1 cinnamon stick, 3 inches; 1 black cardamom pod, optional; 2 teaspoons fennel seeds; 2 teaspoons coriander seeds; 3-inch piece ginger, halved lengthwise, unpeeled; 1 onion, halved, unpeeled; 5 pounds beef marrow or knuckle bones; 2 pounds beef chuck, cut into 2 pieces; 2 scallions, cut into 4-inch pieces; 1/3 cup fish sauce; 2.5 ounces rock sugar (or 2.5 tablespoons granulated sugar); 1 tablespoon salt; 16 cups water (8 quarts)

Vietnamese beef and noodle soup with aromatic spiced broth, rice noodles, and fresh garnishes.

serves 4 to 6

Ingredients

2 dried chilis, sliced
1 onion, thinly sliced
4 scallions, chopped
1 bunch cilantro, chopped
2 cups fresh mung bean sprouts
1 bunch Thai basil
2 limes, cut into wedges
1 pound dried pho noodles
1/3 pound beef sirloin, partially frozen
1 pound beef chuck, 1 of 2 pieces
8 star anise
6 cloves
1 cinnamon stick, 3 inches
1 black cardamom pod, optional
2 teaspoons fennel seeds
2 teaspoons coriander seeds
3-inch piece ginger, halved lengthwise, unpeeled
1 onion, halved, unpeeled
5 pounds beef marrow or knuckle bones
2 pounds beef chuck, cut into 2 pieces
2 scallions, cut into 4-inch pieces
1/3 cup fish sauce
2.5 ounces rock sugar (or 2.5 tablespoons granulated sugar)
1 tablespoon salt
16 cups water (8 quarts)

Steps

prepare garnishes
cook noodles
slice raw beef
pull and chill cooked chuck
bundle spices in cheesecloth
toast spices 3 min
add spice bundle to broth
char ginger and onion
blanch bones and chuck 5 min
add aromatics and stock to bones
simmer broth 4 to 5 hr
assemble bowls

Source: The Woks of Life

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