You Wouldn't Get Pho

Sorry I'm just foolin' around with the title. I can't get it out of my head, I like THE GAME and his song You Woundn't Get Far. Yet, none of these has something to do with this post anyways. This is about PHO BO (pronounced as FA) or Beef Pho (Vietnamese beef noodle soup) which is one of the most nutritious and healthy soups around. If you are a beef lover this would be your thing! Very tasty!.

In this post I would like to share on how you could make your very own home-made PHO!
The stock can be made a day in advance, you should use fresh herbs. This soup is all about the stock and the herbs (so pick the freshest ingredients from your local grocer). Well, in other cases you should learn this tip. (They do sell packets of PHO mix in some asian groceries which sell Vietnamese stuff) So for those of you who wanted a quick meal this one is for you.

The usual preparation time is about 4 1/2 hours and that is a lot of time. For those busy people I would recommend buying the pho packets for the stock instead.

Here are the ingredients:

For the stock you would need

2 lbs beef shank or beef brisket
1 lb oxtails or beef bones
1 lb lean stewing beef, in one piece
2 ounces fat (e.g. lard)
1 large onion, with peel
3 ounces fresh ginger, with peel
5 star anise
1 teaspoon coriander seeds
1 teaspoon white peppercorns
1 cinnamon stick
2 tablespoons fish sauce

1 1/2 pounds dried flat rice noodles
1/2 pound frozen beef sirloin

For the garnish you need:

1/2 lb bean sprouts
1 bunch shallots, sliced
fresh red chili, chopped
lime wedges
hot chili sauce
fresh mint leaves
fresh coriander leaves
fresh basil leaves

Hoisin sauce

Directions:

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.

Skim fat from the surface of the soup, and add the oxtail 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.

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.

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 hot chili sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out for garnish on top of the soup if preferred.

I hope you enjoy this exciting beef soup. The best part would be it's like going to the gym and sweating it out without the exercise (eating while you sweat, priceless!).