Beef Pho
Makes 4 quarts (3.8 L) broth.
š½ļø Makes 4
Ingredients
| 3 lb | 1.4 kg | marrow bones or oxtails |
| 1 | large onion, halved | |
| 2 | pieces ginger root (4 in each) | |
| 6 qt | water | |
| 2 lb | 905 g | chuck roast |
| 6 | star anise | |
| 3 | whole cloves | |
| 1 | cinnamon stick | |
| 1/3 cup | 80 ml | Vietnamese fish sauce |
| 3 oz | 85 g | sugar |
| ā | salt | |
| 1/2 lb | 225 g | rice stick noodles, cooked, drained and cooled |
| 1/2 lb | 225 g | reserved roast (slightly frozen and sliced paper thin) |
| 1 | onion, sliced paper thin | |
| 4 | scallions, sliced | |
| 1/2 cup | 120 ml | cilantro leaves |
| 1/2 lb | 225 g | bean sprouts |
| 1/2 cup | 120 ml | Vietnamese basil |
| 2 | jalapeƱo chilies, sliced thin | |
| 2 | limes, cut into wedges | |
| ā | Sriracha and hoisin sauce for serving |
Instructions
- Preheat your oven to 475Ā°F (246Ā°C). Line a roasting pan with foil and spray it with oil. Place the bones, onion halves and ginger on the sheet and roast for 25 to 40 minutes or until all the ingredients are nicely browned; do not burn. Remove from the heat and reserve.
- Add 6 quarts (5.7 L) of water to a large stockpot. Add the chuck roast, roasted bones, ginger and onion. Turn the heat up to high and let the water temperature rise gradually ā this will keep the stock from getting too scummy and cloudy. Once the water starts to boil, reduce to a simmer. Simmer for about 2 hours, skimming any foam and fat off the surface every 20 minutes.
- Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and tie into a bundle with butcher twine (a sachet). Simmer the sachet in the broth for 45 minutes. Stir in the fish sauce and sugar until completely incorporated; salt to taste. Taste the broth for the spices, and if it's not strong enough, simmer for 10 more minutes. Repeat this until you are happy. When happy, remove the sachet from the broth. Cooking the spices too long will make the broth dark and too pungent.
- Remove the roast from the pot and soak it in cold water until it's cooled through. Wrap it in plastic to prevent drying and darkening. Refrigerate until you are ready to serve it. Strain the broth and hold it until you are ready to use.
- Distribute the noodles among 4 bowls. Top with some sliced beef, onion, scallions, cilantro, bean sprouts, basil and jalapeƱos. Bring the broth to a simmer and ladle in enough to cover the ingredients in the bowl. Serve with lime wedges, Sriracha and hoisin sauce.