Serves 6 to 10
In Vietnam, beef knuckle bones are used to make the broth. However, because they are quite awkward for home use, I have modified the recipe to include items that are easily available and handled. By the way, this soup really cannot be made in small quantities-it won't taste as good, trust me. So invite some friends over or save the leftovers for the following day. The secret to great 'pho' is to serve it in very large, heated soup bowls with lots of broth.
BROTH
4 pounds beef chuck, trimmed of visible fat and cut into 3 to 4 pieces
6 quarts of water
3 tablespoons of salt
2 (5 inch) pieces fresh ginger, unpeeled
2 yellow onions, peeled
10 whole star anise
8 whole cloves
1/4 cup fish sauce
5 tablespoons sugar
NOODLES
1 pound dried small rice sticks, soaked in hot water 20 minutes then drained.
ACCOMPANIMENTS
1/4 pound top sirloin (optional)
1 yellow onion, sliced paper-thin
3 green onions, chopped
1/2 bunch fresh cilantro, chopped
1 pound bean sprouts
24 fresh thai basil sprigs
1 dozen sprigs fresh saw-leaf herb (optional)
2 limes, cut into wedges
3 resh red or green chilies, sliced
fish sauce
Fill a very large stockpot with water and bring to a boil. Add the beef chuck pieces and boil for 5 minutes. Remove from heat and drain off the water to discard impurities. Return the beef to the pot and fill with the 6 quarts of fresh water. Add salt and bring to a boil . Reduce heat to simmer and skim the surface ocassionally to remove impurtiies.
While the stock is cooking, dry-roast the ginger and 2 oniions by placing them in a fry pan over high heat. Turn so the skins are evenly charred but not cooked, about 2 to 3 minutes on each side. Remove from heat and add to the soup stock. Then add the star anis, cloves , fish sauce , and sugar, continue to simmer until the meat is tender, about 1 1/2 hours. Remove 1 piece of chuck form the pot and set it aside to cool. Continue to simmer the other 2 or 3 pieces to create a rich beef broth, about 30 minutes more. (Don't be alarmed if the broth seems salty. Once the noodle and condiments are added, the seasonings will balance.)
Meanwhile, arrange the accompaniments on a platter and set aside. Cut the reserved piece of chuck roast into thin slices. If using the rare beef topping, slice the sirloin into very thin strips and arrange on platter.
You may continue to let the broth simmer, but remove the spices and onions from the broth. The ginger can remain. (Cooking the spices too long will make the broth dark and too pungent. ) If the meat looks like it's going to fall apart in the broth, remove it and discard, or save for another use.
Just before serving, bring a large pot of water to a boil. Place a handful of noodles in a sieve with a handle and lower into the boiling water. Using a fork or chop sticks, stir the noodles often and cook until just done, about 2 minutes. Remove the sieve and shake a bit to drain well. You may cook 2 to 3 portions of noodles at a time. Transfer noodles to large warmed soup bowls.
To serve, place a few slices of chuck roast and sirloin on the noodles. Top with about a talespoon each of sliced yellow onions, green onion, and cilantro. Ladle a generous amount of boiling beef broth on top. (To enjoy 'pho' correctly, it is critical that the bowl be large enough to hold about 1 part noodles and 4 parts soup.) Serve with the accompaniments, allowing each guest to top the soup with bean sprouts, herbs, chillies, a squeeze of lime , and more fish sauce if desired.
SIDENOTE
Considered the Vietnamese national soup, 'pho bo' is served around the clock.
*Mai Pham: The Best of Vietnamese & Thai Cooking: Favorite Recipes from Lemon Grass Restaurant and Cafe
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