One of my absolute favourite foods of all time is Pho. I would have it everyday if I could. When Ben and I travelled through Vietnam for his 30th birthday a few years ago I really did have it everyday! My favourite in Melbourne is Hanoi Hannahs version, but I live an hour from the nearest one... meaning during corona times its just not possible. I have tried many times to make pho, always very unsuccessfully - mainly because I have always cut corners and expected it to taste like the real deal after i've chucked some packet stock in a pot with a few herbs for half an hour.
This week I have a hard craving for traditional pho, with the traditional delicious deep broth it comes with when you get a good one. So I did a bit of research and gave it a crack. This recipe was adapted from a few different ones I found online, and it was so bloody delicious I smashed two massive bowls full.
Be aware when making this, your going to need a MASSIVE pot. I used our 11L copper one, and everything only just fit. If you dont have a pot this big, maybe half the recipe to allow it to fit. (Please excuse the state of our copper stock pot - its made me realise how overdue for a polish it is which is on the job list for tomorrow morning)
TRADITIONAL VIETNAMESE BEEF PHO RECIPE
INGREDIENTS makes 6 servings
4.5kg mixed beef leg bones - shin, knuckle and marrow bones
350grams/ 2 large hands of ginger, halved lengthwise
1 head large garlic, cut in half
4 white onions, cut in half
3 beef stock cubes
8 sticks cinnamon
¼ cup whole black peppercorn
6 pods whole star anise
¼ cup fish sauce, plus more to serve
500 grams boneless sirloin steak
500grams flat rice noodle, cooked according to package instructions - try and use fresh packet ones instead of dried
FOR SERVING
1 small red onion, very thinly sliced lengthwise
1 large bunch fresh coriander
1 large bunch fresh thai basil
1 lime, cut into wedges
1 bunch of spring onio3
hoisin sauce
siracha
METHOD
Pre heat your oven to 200 degrees
Place the beef bones in a large stock pot, then add enough cold water to cover. Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.- MAKE SURE YOU DO THE ABOVE TWO STEPS. It is really important as so much yucky gunk comes off the bones.
Arrange the ginger, garlic, and onions cut-side up on a baking pan and pop into the oven until aromatic and deeply charred in spots (around 15 minutes), I ended up popping mine under the grill to get some char on it in the end. Remove from the oven and add to the stockpot with the bones.
Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a pan over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
Fill the pot with enough cold water to cover everything. Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, leave for 6-8 hours.
Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce and add in your stock cubes. Taste and add more as desired.
Very thinly slice the raw sirloin steak against the grain, and cook your noodles according to their packet instructions.
Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, corinader, spring onion, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
Enjoy!
L xx
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