Vietnamese Meatball Pho Noodle Soup Pho Bo Cooking And Beer Recipes

PHO BO (VIETNAMESE BEEF-AND-NOODLE SOUP)

Steps:

• Soak rice noodles in hot water to cover.
• Meanwhile, combine stock, star anise, cinnamon, ginger, onion and cloves in saucepan; turn heat to high. When mixture boils, turn heat to low, and cover. Let cook, undisturbed, for 20 minutes to 1 hour, depending on how much time you have (the longer the cooking, the deeper the flavor). Strain, and return to saucepan; turn heat to medium.
• Bring pot of water to boil. Drain noodles, add them to pot, and boil for 30 seconds; drain well. Warm 4 large bowls by filling them with hot water; discard water. Divide noodles among bowls.
• Turn heat under soup to medium, and add beef; stir once, and then turn off heat. (The meat is traditionally left rare; if you want to cook it more, go ahead, but these slices will cook through in less than 2 minutes.) Add fish sauce or soy sauce and plenty of pepper to the soup. Taste, and add salt or more seasoning, if necessary.
• Top noodles with broth and meat, and then bring to the table. Serve, passing lime wedges, scallions, chilies and herbs at the table, so that everyone can add them to taste.

VIETNAMESE "PHO" RICE NOODLE SOUP WITH BEEF

Steps:

• 1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
• 2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
• 3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.
• How to Char Ginger and Onions:
• To char ginger, hold the piece with tongs directly over an open flame or place it directly on a medium-hot electric burner. While turning, char until the edges are slightly blackened and the ginger is fragrant, about 3 to 4 minutes. Char the onions in the same way. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth.

PHO BO (VIETNAMESE BEEF NOODLE SOUP)

Steps:

• Wrap ginger, anise, shallots and cinnamon in two layers of cheesecloth; tie with heavy cotton string.
• In a 10 qt pan, combine beef chuck, broth, 2 1/2 qts water, nouc mam sauce, sugar and spice bundle. Cover and bring to a boil over high heat. Uncover, reduce heat and simmer until beef is tender when pierced (1 1/2 to 1 3/4 hours).
• With a slotted spoon, transfer meat to a freezer container and freeze overnight. Cool soup and then refridgerate overnight.
• The next day, take frozen beef chuck and thinly slice across the grain into 2 to 3 inch slices.
• Skim and discard fat from broth. Add 1/8 tsp salt and 2 tbsp Nouc Mam sauce. Bring broth back to boil.
• Arrange bean sprouts, chiles, basil, cilantro, and limes on a platter.
• Once broth boils, reduce to simmer. Immerse sliced sirloin in simmering broth (use wire strainer or skimmer) and cook just until brown on the outside but still pink in the center (30 seconds to 1 min). Lift out and set aside.
• Mound hot cooked rice noodles equally in deep bowls (at least 3 cup capacity). Top equally with beef chuck, sirloin, yellow onion and green onions.
• Ladle broth over noodles to cover generously.
• Serve Pho Bo with platter of condiments, hoisin sauce and chili paste adding to taste.