My friend Mark introduced me to the wonder that is Pho [1], which is also known as 'Hanoi Beef and Noodle Soup', during my last months in Colorado. Since I enjoyed it so much, I went on a search for a really good recipe for the broth and found about as many as there are people who make Pho. This recipe is the culmination of my research, as about three different recipes combined together to make this one.
The stock takes time to make, so I usually make it a day in advance and refrigerate. This makes great leftovers, as well, as the stock freezes decently and acquiring the accompaniments and beef aren't difficult.
Pho
Beef Stock
3 lb oxtails, chopped into sections [2]
3 lb beef shanks [3]
3 1/2 qt water
3 pieces fresh ginger, each 1 inch long, unpeeled
1 large yellow onion, unpeeled and cut in half [4]
4 shallots, unpeeled [5]
1 lb Chinese radishes, cut into 2-inch chunks [6]
3 carrots, unpeeled, cut into chunks
4 whole star anise [7]
6 whole cloves
2 cinnamon sticks
1/4 cup fish sauce [8]
Salt
Beef, Rice Noodles and Accompaniments
1/2 lb beef round, in one piece and at least 2 inches thick
1 lb dried flat rice stick noodles, 1/4 inch wide [9]
2 green onions
2 fresh small red chile peppers [10]
1 cup fresh cilantro leaves
1 cup fresh basil
1/2 cup fresh mint leaves
1 lime, cut into 6 wedges [11]
To make the broth, combine the oxtails, beef shanks and water in a large pot and bring to a boil. Meanwhile, preheat a broiler. Place the ginger, onion and shallots on a baking sheet [12] and broil, turning frequently, until browned on all sides, 1-2 minutes. Set aside.
When the water reaches a boil, using a large spoon or a wire skimmer, skim off the scum [13]from the surface, skimming until the liquid is clear of all foam, about 10 minutes. Add the browned vegetables and the radishes, carrots, star anise, cloves and cinnamon to the pot. Reduce the heat to medium-low, cover partially and simmer gently for 3 1/2 hours to concentrate the flavor.
Remove the broth from the heat and let cool. Strain the broth through a sieve into a bowl, discarding the contents of the sieve [14]. Let stand until the fat rises to the surface. Using a large spoon, skim off the fat and discard. Add the fish sauce and salt to taste. (The broth can be made 1 day in advance, covered and refrigerated.) You should have about 8 cups.
To prepare the beef, wrap it in plastic wrap and freeze until partially frozen, about 1 hour.
Meanwhile, soak the dried rice noodles: Place them in a large bowl, add warm water to cover and let stand until soft and pliable, about 20 minutes. Drain and set aside.
Cut the beef across the grain into paper-thin slices about 2 inches wide by 3 inches long. Set aside.[15]
To serve, bring the broth to a boil. Reduce the heat to low to keep the broth warm. Thinly slice the green onions and the chiles; set aside on a platter with the herbs and lime wedges.
Bring a large pot three-fourths full of water to a boil. Add the noodles and boil until tender, about 1 minute. Drain and divide the noodles evenly among 6 warmed deep soup bowls.
Top each bowl evenly with a few slices of the beef and ladle the hot broth over the top; this will cook the beef. Place the platter of accompaniments in the middle of the table.
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[1] Pronounced 'fuh'. Pho is derived from the French 'Pot Au Feu' by way of Vietnam. The former French colony has a lot of the classical French cooking techniques in its day-to-day cooking, and some of the names stuck. |
