MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pho (Vietnamese Noodle Soup)
Categories: Beef, Vegetables, Herbs, Pasta
Yield: 12 Servings
MMMMM----------------DAM TOI (PICKLED GARLIC VINE---------------------
10 cl Garlic;
- thin sliced lengthwise
2 c Water; divided
4 ts Salt; divided
1 c White vinegar
1 Thai chiles; up to 2
1 tb Sugar
MMMMM---------------------------BROTH--------------------------------
3 1/2 lb Beef leg or knuckle bones
3 l Water; divided
4 tb Salt; divided
2 tb Cider vinegar
2 1/2 lb Top sirloin steak
2 1/2 lb Fresh beef brisket
1/4 c Dry white wine
3 oz Fresh ginger; peeled,
- sliced lengthwise
2 lg White onions; left whole,
- skin on
3 oz Fresh ginger; left whole,
- skin on
2 Cinnamon sticks (2-1/2" ea)
3 Whole star anise
2 lg Cardamom pods
1 ts Coriander seeds
4 1/2 ts Salt
1 1/2 ts MSG (optional)
1 ts Rock or granulated sugar
MMMMM--------------------------TO SERVE-------------------------------
28 oz Banh Pho rice noodles
MMMMM-----------------GARNISHES (NORTHERN STYLE----------------------
Prepared Dam Toi
1 lg Onion; halved, sliced in
- strips soaked in ice water
4 md Limes; cut in wedges
3 Green onions; sliced
8 Thai chiles; minced
MMMMM-----------------GARNISHES (SOUTHERN STYLE----------------------
Fresh mung bean sprouts
Hoisin sauce
Sriracha
Lime wedges
Thai chiles
Fresh Thai basil; chopped
Fresh coriander; chopped
Fresh mint; chopped
Fresh cilantro; chopped
For Dam Toi, which is used as a garnish for northern style pho, in a
small bowl, combine sliced garlic, 1 cup water and 3 ts salt. Cover
and refrigerate overnight; drain. In a small jar, combine sliced
garlic and vinegar. Heat remaining 1 cup water until hot; add to jar.
Stir in sugar, remaining 1 ts salt and chiles. Cover and let stand
at room temperature overnight.
In a large saucepan, cover beef bones with 2 liters water. Add 2 tb
salt and cider vinegar. In another large saucepan, cover boneless
beef with remaining 1 liter water, remaining 2 tb salt, wine, and
sliced ginger. Cover both saucepans and refrigerate 2 hours; drain,
discarding ginger from boneless meat. Add enough cold water to each
saucepan to cover bones and meat. Bring to a boil over medium-high
heat. Boil 3 minutes; drain both saucepans and rinse bones and and
boneless beef.
Set oven @ 425 F/218 C. In a stockpot, cover bones and boneless beef
with enough cold water to cover completely, about 5 liters. Bring to
a boil over medium-high heat. Reduce heat; simmer, uncovered,
skimming and discarding foam occasionally. Simmer until foam starts
to collect more slowly, about 30 minutes.
Meanwhile, arrange whole onion and whole ginger on an ungreased baking
sheet. Roast until slightly charred, 10 to 15 minutes, turning
occasionally. Remove and discard charred skins; set aside.
In a dry small skillet, toast cinnamon sticks, anise, cardamom pods,
and coriander over medium heat until aromatic, 1 to 2 minutes,
stirring frequently. Cool. Place spices on a double thickness of
cheesecloth. Gather corners of cloth to enclose spices; tie
securely with string.
Once foam is no longer collecting on surface of broth, add onion and
ginger and spice bag. Stir in salt, MSG if desired and rock sugar.
Simmer, uncovered, until beef is tender, about 1-1/2 hours. With
tongs, remove beef to a large bowl; cool slightly. Wrap beef tightly
in foil and refrigerate.
Continue simmering broth, uncovered, until broth is light golden brown
and fragrant, 2 to 5 hours, stirring occasionally and removing any
foam that collects on the surface.
Remove beef from refrigerator and thinly slice against the grain. For
each serving, in a small colander, add an individual portion of
noodles and beef. Lower colander into simmering broth until beef and
noodles are heated through. Add beef and noodles to a serving bowl.
Top with additional broth, about 1 cup. Serve with garnishes as
desired.
Taste of Home Test Kitchen
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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