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Ingredient
Beef Pho
Introduce
Ingredient
200 g
Ginger, unpeeled
375 g
Pho Rice Noodles
250 g
Bean Sprouts
10
Star Anise
5 g
Cloves
45 ml
Coriander Seeds
30 ml
Fennel Seeds
75 g
Salt
500 g
Oxtail
1 kg
Beef Ribs
300 g
Turnip, halved
30 ml
Fish Sauce
200 g
Yellow Sugar
200 g
Coriander Leaves
200 g
Spring Onions, chopped
200 g
Thai Basil Leaves
Cooking instructions
* Step 1
Over an open flame (gas or braai), char the onions and ginger until the skins are blackened. Once cooled enough to handle, peel the skins off, rinse in cold water, and set aside.
* Step 2
Spices:
Over medium heat dry toast all the Spices in a frying pan for 3–5 minutes, until aromatic. Set aside to cool.
* Step 3
Cleaning Meat:
Squeeze the juice of the Lemons into a stockpot, throw the lemon halves in and fill with cold water. Soak the Oxtail, Marrow, Beef Brisket and Ribs and Bones in the water, with the 120 g Salt. Stir well, cover and leave for 1 hour.
* Step 4
Remove the lemon halves. Place the pot over a high heat and parboil the bones and meat for 5 minutes. Drain then rinse the meat in cold water and leave to dry.
* Step 5
Broth:
Over high heat in a clean pot bring 8 litres of water to boil. Add in the par-boiled meat and for 3–4 minutes to force all the impurities to the surface, skim off the scum until the water looks clear. Add Onions, Ginger, Spices and Turnip, reduce to low heat, partially cover with a lid and simmer for 3 hours.
* Step 6
Remove the pot from the heat, remove the bones and meat, and set aside to cool. Skim off any fat on the surface before straining the broth through a sieve into a clean stockpot. This is a clear broth. Season with Fish Sauce, Sugar and Salt.
* Step 7
Noodles:
Place the Pho Rice Noodles in a bowl and cover with Boiling Water. Set aside until cooked for 8 to 10 minutes. Drain and set aside.
* Step 8
Debone and tear the brisket meat into strips. Set aside.
* Step 9
Boil water over high heat, once the water is boiling blanch the bean sprouts for 5–10 seconds and drain. Set aside.
* Step 10
Serve:
Place the noodles in the bowls with the bean sprouts. Add in the cooked meat. Add in the thinly sliced Topside Steak on top.
* Step 11
Bring the broth back up to a boil and ladle between bowls. Finish with the herbs sliced Chillies and serve with lime wedges.
* Step 12
In a very small side dish, place the Sriracha and Hoisin sauces for dipping the meat.
Note: if there is a photo you can click to enlarge it
Tag
Onions, skins on
Ginger, unpeeled
Pho Rice Noodles
bean sprouts
Topside Steak, thinly sliced
star anise
cloves
coriander seeds
fennel seeds
Cardamom Pods, lightly crushed, pods discarded and seeds only
cinnamon stick
lemons, halved
Salt
Oxtail
Beef Marrow, chopped into 7cm pieces (ask the butcher to do this)
Beef Brisket, on the bone
Beef Ribs
Turnip, halved
Fish sauce
Yellow Sugar
coriander leaves
Spring Onions Chopped
Thai Basil Leaves
Bird's Eye Chillies, sliced
limes, cut into wedges
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