My sister-in-law Rachelle asked me to make Phở Bò (pronounced fuh) a long time ago. I don't even remember when. I have been compiling the ingredients and trying to figure out how I would make it. Today in honor of our friend's the Alemany family who are moving to Utah, we had them over for Phở Bò This morning I started to set all of ingredients together on my cutting board and realized I was missing Fennel, Fish sauce, and a piece of chuck beef. I turned on the oven to preheat and went shopping at U Mart a wonderful local Asian grocery store. I picked up the ingredients and went home. When I got home I noticed a burnt smell, and the oven was no longer turning on. Which means that I would not be charring the onions and ginger in the oven. Thankfully the oven quitting did not stop me and my cause to prepare Phở Bò for our friends the Alemany's and Siri's mom Ann Stone. I have never had Pho Soup nor have I made it, but unbeknownst to me Siri, Michael, and Ann had all eaten Phở Bò and could tell me if I came at least close to making what they had eaten before. This Pho is for you Rachelle!
I really love how it looks, how about you?
Ingredients for the Pho Soup Base:
2 Yellow Onions
4" nub of Ginger
5 lbs. Beef Marrow Bones
1 lb. Beef Chuck Top
6 quarts of Water
1 Cinnamon Stick
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds
5 whole Star Anise
1 Black Cardamom Pod
6 whole Cloves 1 1/2 tablespoons Kosher Salt 1/2 cup Fish Sauce
8 x 8 inch square of Cheesecloth
Butchers Twine
Peel onions and cut in half through the root.
Cut ginger in half lengthwise.
Thankfully although my oven is not turning on my stove is working.
Place ginger and onion halves directly on stove top burners with flame on high.
Char the onion and ginger until blackened on all sides.
Place cinnamon, coriander, fennel, star anise, cardamom, and cloves inside cheesecloth and bring up sides with twine and tie the bundle tightly.
Put onions, ginger, herb/spice bundle, water, fish sauce, salt, beef chuck, and bones into a pressure cooker pot.
Set pressure cooker to low and cook for 90 minutes.
After cook time has ended and pressure has released place a large mesh sieve lined with a double layer of cheesecloth over a large stockpot.
Pour pho broth and all ingredients into sieve.
Allow broth to drain and remove from pot.
Check flavor of pho broth, add salt or fish sauce if desired. Keep broth hot, place on stove top burner set to medium.
Pho Broth
1 bunch of Mint
1 bunch of Thai Basil
1 bunch of Cilantro
1 lb Flat Rice Noodles
2 lbs Beef Sirloin Steak
2 cups Bean Sprouts
Rinse mint, basil, and cilantro under cold water and remove leaves.
Prepare rice noodles according to package instructions.
Freeze sirloin steak for 15 minutes.
Thinly slice sirloin steak across the grain.
Keep pho broth hot on stove top.
Place desired amount of steak in bottom of bowl, add noodles, herbs, and sprouts and pour
hot broth over soup.
hot broth over soup.
The hot broth will cook the sirloin steak to perfection.
Enjoy!
Pho Soup
Printable Recipe Found Here
Ingredients for the Pho Soup Base:
2 Yellow Onions
4" nub of Ginger
5 lbs. Beef Marrow Bones
1 lb. Beef Chuck Top
6 quarts of Water
1 Cinnamon Stick
4" nub of Ginger
5 lbs. Beef Marrow Bones
1 lb. Beef Chuck Top
6 quarts of Water
1 Cinnamon Stick
1 tablespoon Coriander Seeds
1 tablespoon Fennel Seeds
5 whole Star Anise
1 Black Cardamom Pod
6 whole Cloves
1 1/2 tablespoons Kosher Salt
1/2 cup Fish Sauce
1 1/2 tablespoons Kosher Salt
1/2 cup Fish Sauce
8 x 8 inch square of Cheesecloth
Butchers Twine
Process for Pho Soup Base:
Peel onions and cut in half through the root.
Peel onions and cut in half through the root.
Cut ginger in half lengthwise.
Place ginger and onion halves directly on stove top burners with flame on high.
Char the onion and ginger until blackened on all sides.
Place cinnamon, coriander, fennel, star anise, cardamom, and cloves inside cheesecloth and bring up sides with twine and tie the bundle tightly.
Put onions, ginger, herb/spice bundle, water, fish sauce, salt, beef chuck, and bones into a pressure cooker pot.
Set pressure cooker to low and cook for 90 minutes.
After cook time has ended and pressure has released place a large mesh sieve lined with a double layer of cheesecloth over a large stockpot.
Pour pho broth and all ingredients into sieve.
Allow broth to drain and remove from pot.
Check flavor of pho broth, add salt or fish sauce if desired.
Ingredients for Pho Soup:
Pho Broth
1 bunch of Mint
1 bunch of Thai Basil
1 bunch of Cilantro
1 lb. Flat Rice Noodles
2 lbs Beef Sirloin Steak
2 cups Bean Sprouts
Process for Serving Pho Soup:
Rinse mint, basil, and cilantro under cold water and remove leaves.
Rinse mint, basil, and cilantro under cold water and remove leaves.
Prepare rice noodles according to package instructions.
Freeze sirloin steak for 15 minutes.
Thinly slice sirloin steak across the grain.
Keep pho broth hot on stove top.
Place desired amount of steak in bottom of bowl, add noodles, herbs, and sprouts and pour hot broth over soup.
The hot broth will cook the sirloin steak to perfection.
Enjoy!
Oh I love it. You make it look so doable. I can't wait to try my hand at it. I love how resourceful you are and making it work even without an oven. Incredible!
ReplyDeleteThat is so cool - I love how the meat and noodles are cooked right in the bowl!
ReplyDelete