Phoby:Lindsay, February 1st, 2011
Made with braised beef and rice noodles, this pho recipe is one of my favorites.
Yield Serves 6 lunch portions
- 4 Pounds Beef Short Ribs or Oxtails
- 1 1/4 Pound Piece of Daikon, peeled and chopped
- 3 Inch Piece Ginger, peeled and chopped
- 5 Scallions, chopped
- 1 Onion, chopped
- 5 Whole Cloves
- 5 Star Anise
- 1 Stick Cinnamon
- 1 Tablespoon Sugar
- 1 Tablespoon Salt
- 10 Peppercorns
- 5 Quarts Water
- 8 Ounces Rice Stick Noodles, cooked and rinsed under cold water to prevent sticking
- Mung Bean Sprouts
- 1 Lime, cut into 6 wedges
- Thai Basil
- Chili Garlic Sauce
- Hoisin Sauce
Combine all the soup ingredients. Bring to a boil. Simmer for about 3 hours. While the soup is simmering, skim any gray foam that comes to the surface.
Remove the beef and take it off the bone, remove any sinew. Reserve.
Strain the broth through a cheese cloth lined strainer. Pour into a clean pot, season to taste with salt and pepper and return it to a boil.
Divide the cooked noodles into 6 bowls. Divide the meat into the six bowls. (you may also add a couple of very thinly sliced pieces of raw beef to the bowls.)
Make a couple plates of sprouts, fresh basil, cilantro and lime, place them on the table with the hoisin and chili garlic sauce so that your guests can garnish their own bowls.
Just before serving, ladle the boiling broth over the bowls of rice noodles and meat.
Garnish to your liking.