Pho Bo (Thai Beef Soup)

Traditional pho recipe borrowed from several sources including Charles Phan and Kenji Lopez-Alt

  1. 2 qts beef stock
  2. 4 whole star anise
  3. 1 packet gelatin
  4. 6 cloves
  5. 2 cinnamon sticks
  6. salt and pepper
  7. 2 bone-in beef shank
  8. 1 whole onion
  9. 1 piece (2 inch) ginger unpeeled
  10. 4 cloves garlic peeled
  11. 1/4 cup fish sauce divided
  12. 2 tbsp apple cider vinegar
  13. 2 lb beef flank slightly frozen
  14. 2 limes quartered
  15. 1 Thai Chile cut into thin 2 inch strips
  16. scallion thin sliced greens only
  17. 1 cup Thai Chile straw
  18. 2 jalapeños thin sliced
  19. 1 cup bean sprouts
  20. 1 cup Thai basil mint and cilantro roughly chopped
  21. 1 packet Thai cellophane noodles
  1. Change Throw beef broth gelatin anise cloves cinnamon sticks salt pepper fish sauce apple cider vinegar and beef shank in a stock pot Bring to a boil over high heat then reduce heat to medium low Skim the layer of debris off the top Maintain a light simmer
  2. Change While simmering preheat the oven to 350F and place the onion ginger and garlic on a baking sheet Bake whole for 15 minutes
  3. Change When done cut the onion and garlic cloves in half and slice the ginger into 1/4 thick slices Add to stock pot Continue to simmer for 2-3 hours
  4. Taste your broth if necessary season with some apple cider vinegar or fish sauce Allow the broth to cool and skim the fat off the top Try not to remove all the fat Reserve what you have removed The broth can be used immediately refrigerated for up to four days or frozen for up to a month
  5. Change Return the broth to the stockpot with the beef flank You may have to cut it in half but make site is submerged Ģ in an anise pod for good measure Bring to a low boil over medium heat Cook the meat for 30-45 minutes Depending on your doneness preference The frozen meat allows to you get really rare beef while still allowing the out layers to soak up some flavors from the broth If you dont like rare meat defrost your beef first
  6. Change Prepare your toppings
  7. Change When the beef is done remove from the stock pot and allow to rest for about 15 minutes You can allow your broth to still cook but check your flavor at this point If it needs more salty thats where the fish sauce comes in Acid A dash of lime juice or apple cider vinegar may help Could use a little more sweet Throw in a tbsp of brown sugar or agave nectar
  8. Change While youre waiting cook your rice noodles according to the package Remove and coat with sesame oil to prevent sticking
  9. Change With a sharp knife cut your meat as thin as possible If its too rare a little time in the hot broth will remedy that for you
  10. Change Set out the noodles broth beef and toppings for the diners
  11. Change You start with noodles in the bowl
  12. Change Then throw in some broth followed by meat toppings and sauces
  13. Now slurp away

Leave a Reply

Your email address will not be published. Required fields are marked *

*