Classic Vietnamese noodle soup that anyone can make at home
Servings: 4people
Author: GalleyPirate
Ingredients
For the Stock
1lbBeef knuckles
1lbBeef shanks with bones,1 1/2" thick
2Medium yellow onions
1 Large hand of ginger, 3-4"
2tbspVegetable oil
5Star Anise pods
6Whole cloves
1tspWhole coriander seeds
1tspWhole fennel seeds
6Cardamom pods
1Cinnamon stick
2Thai chilis
1 1/2lbsBeef brisket or chuck roast
1tbspFish sauce(or soy sauce)
1tbspBeef Better Than Bouillon
1tbspBrown Sugar,packed
For serving
1lbBeef flank steak or good quality sirloin
1lbDry rice noodles (can be substituted with Lo Mien noodles)
3Scallions,thinly sliced
4-6Thai chilies,sliced
2Limes
2cupsFresh bean sprouts
1cupFresh cilantro, Thai Basil and/or mint
Hoisin or Sriracha sauce(optional)
Instructions
Parboil the shanks and and beef bones in your largest soup pot for 10 minutes. Drain in a colander, rinse off the meat and bones. Clean out the soup pot, return the bones and meat to the pot and set aside.
Light your broiler. Be sure to crack your oven door an inch so you don't suffocate the broiler flame. If you don't have a broiler, this step can be omitted and you will still have a great tasting phở. Halve the onions and ginger. Rub a little vegetable oil on them. Place in a cast iron pan and set under the broiler to char.
While the onions and ginger are in the oven, cut the chuck roast or brisket into 3" sized chucks. Place them in the soup pot with the bones and shanks.
Once charred, place the ginger and onions in the soup pot. Wipe the cast iron pan clean and place your dry spices (cinnamon, cloves, fennel, star anise, coriander and cardamom) in the pan. Roast on a burner until fragrant, being careful not to let them burn. It's better to skip this step than to use burned spices. Many chefs suggest tying the roasted spices in a cheese cloth before placing in the soap pot. I skip this step and place the spices directly in the pot knowing it's all going to be strained in the end anyway. Add one or two Thai chilis.
Fill the pot with water, place over a medium flame and let simmer. And simmer. Occasionally skim off any foam that may rise to the surface. Let this simmer for as many hours as you want, adding more water when needed.
While that simmers, prepare the noodles. Place the noodles in a pot of hot water, bring to a simmer and let cook 2-4 minutes until tender. Drain in a colander and shock under a little cold water to stop the cooking process. Set aside.
About 10 minutes before you are about to strain the stock, thinly slice the flank steak (or sirloin).
The beef brisket or chuck roast needs to be fully braised and flake easily with a fork to know it's done. After a few hours of simmering the broth, and it being reduced by about half, drain the soup through a fine colander into the 4-quart sauce pan. Pick out the beef and place in a container. That beef can either be placed back into the strained broth for the soup or set aside for another use.
Return the pan of broth to the stove. Heat to a low boil and add the fish sauce (or soy sauce) and brown sugar. Add a tablespoon of Beef Better than Bouillon. Adjust seasonings to taste. Let simmer for 5-10 more minutes.
Next, start arranging the accompaniments. Rinse the bean sprouts under hot water to wash off any bacteria. Chop the scallions and herbs; arrange the hot peppers and lime wedges on a platter.
Place noodles, bean sprouts, scallions, and raw flank steak in each bowl. Pour hot broth into the bowls. This "cooks" the steak. You want to keep the steak rare. Serve with herbs, peppers and limes.