Pho

I never had Pho before I met mom but now it is one of my favorite foods. - Kristen Savath

Pho is a great dish for company. It is savory and delicious and comforting. There are a number of variants to this soup; this version is mom's original recipe conveyed to me over the phone. Flycogen 17:35, August 10, 2012 (UTC)

Ingredients

• 2 lbs beef bones (neck preferred, ox tail also is good)
• 1 lbs tender beef sirloin, thinly sliced
• Chinese Beef Meatballs
• 1 lb flat rice noodles, medium

• 2 celery sticks, cleaned and chopped
• 2 carrots peeled and coarsely chopped
• 1 big sweet onion, quartered and roasted
• salt, pepper
• sugar
• 3 tsp fish sauce
• 1 tablespoon peppercorns
• 3-5 star anise, roasted over a flame if time permits
• 1 whole stalk of lemon grass, cut into 4 inch lengths
• 1 small Cinnamon stick
• 2 bay leaves
• 1 tablespoon coriander seeds
• Cheese Cloth

Garnishes:

• 3-4 Limes, cut into 1/6 wedges
• 1 bunch cilantro, rinsed and chopped
• 1-2 bunches Saw Leaves (aka cilantro or Mexican coriander)
• 1 bunch basil (thai preferred), rinsed
• 1 bunch mint, rinsed
• 1 bunch scallions/green onions chopped
• 3 cups mung bean sprouts, rinsed
• garlic oil (1 clove minced garlic browned over med heat in 3 tbs vegetable oil)
• 1 jar of spicy chili sauce in garlic oil
• Shrimp Paste
• Siracha for dipping meat

Directions

1. Marinate beef in fish sauce (3 tsp), ground pepper (1 tsp) , sugar (1 tsp) or to taste
2. Soak rice noodle in luke warm water for at least 30 minutes
3. Make the stock:
   1. In a large pot, combine bones, onion, carrots, celery, plus dry spices in the cheese cloth (peppercorns, star anise, bay, cinnamon, corriander, lemon grass)
   2. Bring to a rolling boil
   3. Reduce to simmer/low boil
   4. Be sure to intermittently skim off fat and any accumulating foam
   5. cook for at least 3 hours... but preferably all day long
4. Place noodles in serving bowls
5. Place garnishes on a communal serving plate
6. Remove large floating veggies from the pot
7. Add meatballs to stock
8. Add fish sauce to taste (leaving a little saltiness to be added by each person to THEIR taste!!!)
9. Return stock to a rolling boil
10. Using a wire mesh strainer, place individual servings of marinated beef into the boiling stock, dipping in and out until desired "doneness" is achieved for each portion
11. Ladle hot stock into noodle filled bowls and enjoy with your favorite garnishes!

(Victor likes his RED HOT with lots of lime)

Pho ready to eat, picture courtesy Greg Swu

~Kristen 04:07, February 4, 2011 (UTC)