Pho

PREPARE

BOIL / PEEL / WASH / ROAST

BOIL

Bring the large pot of water to a rolling boil and drop in the marrow/ soup bones

NOTE: you are only boiling the bones for 5 minutes to wash the bones of any impurities

PEEL

Peel large onion and medium shallots and wash whole unpeeled ginger

NOTE: char the vegetables over an open flame. For best results use a BBQ.

WASH

Wash bean shoots, fresh herbs, chillies and green onion (spring onion)

TOAST

In a fry pan on a high heat place the star anise, cloves, whole black cardamom pods and cinnamon bark until roasted.

NOTE: best to toast outside as the toasting lest off a lot of smoke and you may need to remove the smaller items before they burn through.

COOK

1. After the initial boil of 5 min bring a fresh pot of water to the boil and drop in the bones. On a low heat simmer for at least 4 hours but can simmer for 8 hours.

2. Once the spices have been successfully toasted add to the simmering pot with the bones.

3. Once the vegetables have been charred lightly wash the caramelised marks off and drop into the pot along with the bones and spices.

NOTE: the onion and shallots go in whole but break up the ginger if it's on the larger size.

Check in on the broth every hour or so to move the contents around

READY TO SERVE

Once you are getting close to serving the Phở prepare the rest of the ingredients for the bowl.

1. Sliver the beef extremely thin and place on a bowl heady to blanch.

2. Sliver the onions wafer thin and drop into a bowl of iced water to remove some of the sting and increase the crispiness.

3. Place the desired amount of rice noodles in a bowl ready to heat.

4. In a heatproof jug place palm sugar, fish sauce, chicken stock and salt and stir to combine, place to the side ready to add to the stock.

5. Turn off the simmering pot and with tongs remove the bones along with the large vegetables and discard.

6. Strain the broth from any remaining vegetables and spices. Return the broth to a clean pot and continue to simmer on low to keep warm.

7. Add the jug of chicken stock and sugar to the simmering pot, stir and simmer for 20 minutes

NOTE: you can also add some thinly chopped green onions at this time.

8. In a separate pot or fry pan that can fit a sieve or Chinese style food skimmer place in 1 serve of the rice noodles and submerge for 30 seconds or so to heat. Tap dry on the edge of the pot and place into a deep serving bowl.

NOTE: heat the rest of the serves of noodles before heating the meat.

9. Place a serve of the meat in the skimmer and submerge into the simmering water for no longer than 5 seconds then place on the noodles, try and keep the meat to one side.

10. Drain the onion and add the desired amount to the other side of the bowl.

11. Add the rest of the desired toppings e.g. bean shoots, coriander and mint sprigs.

NOTE: you may also like to serve these items on a plate for your guests to add.

12. Ladle on enough broth to just cover the bottom of the herbs

Serve with a bowl of chopped green onions and chilli and any other condiments that you like.

Prepare to get messy and slurp LOUD, trust me it makes it taste better.

thưởng thức