[Dottore]

Great idea for a thread. I happen to love a good bowl of Pho. This recipe comes from someone who runs one of the best Vietnamese restaurants I know of – in Munich of all places. It looks complicated, but really isn't if you can score the ingredients.

Best–Pho–ever.


PHO BO


Ingredients for 4 - 6 servings:


For the broth:

1 good sized onion

100 gram ginger

1.5 kg beef bones (with marrow)

500 grams beef brisket

8 whole cloves

8 star anise

1 cinnamon stick

5 tablespoons high-quality Vietnamese fishsauce (eg. Viet Huong brand)

salt to taste


For the bowl:

250 grams rice noodles (banh pho)

150 grams tenderloin - very thinly sliced (best when slightly frozen)


Garnish:

3 spring onions

100 grams soy-bean sprouts

1 bunch long leaf coriander

1 bunch coriander

1 bunch Thai basil

2 limes

6 small red chilies

black peppercorns


Method:

1. Cut the onion in half (unpeeled) and place it cut side down in a large pot. Roast until the cut side is black. Pound the ginger lightly and add to the pot. Add bones and brisket and cover with 3 liters of water. Bring to a rolling boil, reduce heat to a simmer and allow to simmer uncovered for 2 hours. Remove surface scum periodically.
2. Remove the brisket and allow to cool in a covered container.
3. Add the star anise, cloves, cinnamon, fish-sauce and salt and simmer on a very low heat for 1 more hour. If you cannot get a really low simmer on your stove – simmer for a shorter period but allow the pot to stand covered for least one more hour.
4. Strain the broth through a cheese-cloth into a fresh pot and return to the stove.
5. Allow noodles to sit in cold water for thirty minutes and then cook according to directions.
6. Prepare the garnish: Clean the sprouts and herbs, and chop the spring onions into small rings. Cut the chilies into small rings and quarter the limes and place all of these in small bowls.
7. The filet should be in the freezer for one hour or so to facilitate cutting into very thin slices. Remove from freezer and slice.
8. When the noodles are done, divide these among the appropriate number of pre-warmed soup bowls – together with the brisket and the raw filet slices. Cover with hot broth and serve. Allow guests to complete with garnish to taste.