This is one of my favorite Pho’ recipes.
Sometimes I’ll substitute mint for cilantro depending of my mood.
My family loves this soup.
This will happily serve 10 people.
2 qts beef stock
1 # Beef chuck (keep whole)
1 large onion sliced this
1 carrot thinly sliced
1 oz ginger peeled and cut in half
1 cinnamon stick
2 star anise
1 teaspoon white peppercorns
¼ cup fish sauce
Condiments
8 oz rice stick noodles
10 oz new york sirloin sliced paper thin
1 cup bean sprouts (rinsed)
2 scallions thinly sliced
1 Thai bird chili sliced thin
Minced cilantro TT
Lime wedges
Fish sauce
Take the stock. Beef, onions, carrot, ginger, cinnamon, star anise, and peppercorns and put them in a large pot. Simmer two to three hours until the beef is tender.
Soak rice noodles in cold water for at least 30 minutes
Prep the condiments, platter up your bean sprouts, scallions, chilies, cilantro (or mint) and lime wedges (or use separate bowls)
Strain stock, add enough water for 7 cups, remove beef and slice into thin pieces.
Drain rice noodles; add to boiling water for a couple minutes until tender
Heat soup, add fish sauce, adjust your seasonings and bring to a bowl.
Heat your noodles by dipping them in boiling water
Place some noodles, raw and cooked beef in a bowl and cover with the boiling broth.
Serve and play with your condiments.
Try a Gewurtz or Viognier with it
I hope you enjoy this as much as I do.
