Tuesday 25 April 2017

Pho Bo

Ingredients


  • 10 star anise
  • 12 cloves
  • 2 tspn coriander seeds
  • 70g ginger
  • 2 onions
  • 2 black cardamom
  • 3 tbsp. salt
  • 2 tbsp. fish sauce upon serve
  • 3kg knuckle bone
  • 800g gravy beef
  • coriander roots



Version 2

  1. BROTH
    • 5 pounds beef marrow or knuckle bones
    • 2 pounds beef chuck, cut into 2 pieces
    • 2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
    • 2 yellow onions, peeled and charred (see Note, below)
    • 1/4 cup fish sauce
    • 3 ounces rock sugar, or 3 tablespoons sugar
    • 10 whole star anise, lightly toasted in a dry pan
    • 6 whole cloves, lightly toasted in a dry pan
    • 1 tablespoon sea salt
  2. NOODLE ASSEMBLY
    • 1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
    • 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
  3. GARNISHES
    • 1/2 yellow onion, sliced paper-thin
    • 3 scallions, cut into thin rings
    • 1/3 cup chopped cilantro
    • 1 pound bean sprouts
    • 10 sprigs Asian basil
    • 1 dozen saw-leaf herb leaves (optional)
    • 6 Thai bird chilies or 1 serrano chili, cut into thin rings
    • 1 lime, cut into 6 thin wedges
    • Freshly ground black pepper

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