About the Recipe
For best results the bones should be on a low simmer for 8 hours however 3.5 hours can work. Toppings are equally important, with the addition of chilli and a garlicy tomato sauce the dish can be transformed.
Ingredients
BROTH
1kg Pork bones
1 onion
3 large shallots
1 large knob ginger
4 litres tap water
AROMATS
2 tbs 15g Black cardamom pod
15g Cinnamon quill
2 tbsp 6g Star anise
1 tbsp 10g Cloves (spice)
STOCK SAUCE
2 tbsp 30g Fish sauce
2 tsp 8g Salt
2 tbsp xxg Sugar
1 cube 20g Chicken stock powder
BOWL
1 cup Rice noodles
1 onion
1 bunch coriander
1 bunch mint
1 cup bean shoots
Sirloin steak
Spring onion
Method
PREPARE
BOIL / PEEL / WASH / ROAST
BOIL
Bring the large pot of water to the boil and drop in the beef or pork bones
NOTE: you are only boiling the bones for 2 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
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
COOK
1. After the initial boil bring a fresh pot of water to the boil and drop in the bones and on a low heat simmer for at least 3.5 hours but can simmer for 8 hours
2. Once the spices have been successfully toasted add to the boiling pot with the bones
3. Once the vegetables have been charred lightly wash the burn 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
Check in on the broth every hour or so to move the contents around
READY TO SERVE
1. Once you are getting close to serving the Phở prepare the rest of the ingredients for the bowl
2. Sliver the beef extremely thin and place on a bowl heady to blanch
3. Sliver the onions wafer thin and drop into a bowl of iced water to remove some of the sting but increase the crispiness
4. Place the desired amount of rice noodles in a bowl ready to heat
5. In a heatproof jug place sugar, fish sauce, chicken stock and salt and stir to combine, place to the side ready to add to the pot
6. Turn off the simmering pot and with tongs remove the bones along with the large vegetables and discard
7. Strain the broth from the remaining vegetables and spices then return the broth to a clean pot and continue to simmer
8. 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 onion to simmer
9. In a separate pot of 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. Tap dry on the edge of the pot and place into a deep serving bowl.
Groceries
NOTE: heat the rest of the serves of noodles before heating the meat
10. 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
11. Drain the onion and add the desired amount to the other side of the bowl
12. Add the rest of the desired toppings e.g. bean shoots, coriander and mint sprigs
13. Ladle on enough broth to just cover the bottom of the herbs
Serve with a bowl of chopped green onions and chilli
Prepare to get messy and slurp LOUD, trust me it makes it taste better
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