RECIPES
As with any other recipe, there are several variations for pho. The first
recipe listed below is my own that has been adapted from various recipes
that I have tried. Through trial and error, my recipe includes ingredients
that I believe gives the broth an extra strong flavor and depth of flavor.
However, I am still working on improving it so it will change from time
to time. That is what is so great about cooking! See my pho blog for my
experiments in seeking the perfect recipe.
People who have never tried pho may prefer a milder flavored broth and
can use another recipe or modify it. One of the reasons I have inlcuded
an ingredients page is to provide education on how each ingredient works
to flavor pho. Hopefully, it will serve as a guide to help you tweak your
recipe.
4 beef marrow bones
1 large onion
1 2-inch piece ginger
4 star anise
1 cinnamon stick
1/2 t fennel seeds
5 cardamom pods
8 cloves
1/2 t nutmeg
3 stalks lemongrass (optional)
1 bag of rice noodles
8 ounces raw beef sirloin (or similar), thinly sliced
1 medium onion, thinly sliced
1 package beef balls (optional)
1/2 cup chopped green scallions
1/2 cup chopped cilantro
1/4 cup fish sauce
salt and pepper
Garnishes
Thai basil
saw-leafed herbs
bean sprouts
lime wedges
Thai chilis
Grill onions (and lemongrass) and beef bones or the meats you are using.
You can use an indoor grill or also put it in the oven or my easy method
of pan frying it which works just as well. Place the onions and bones/meat
in a pot and fill it to 2/3 full with water.
Add spice sachet which includes the spices you want to use: star anise,
nutmeg, cardamom, cinnamon sticks, and fennel seeds. (Note: breaking the
cardamom pods before placing it in the sachet helps to release the flavor.)
Bring to boil, then simmer for 3-4 hours or longer. Skim frequently to
remove residue.
While broth is simmering, prepare fresh ingredients. Wash bean sprouts
and other garnishes such as saw-leaf herbs and basil leaves. Chop green
onions and cilantro. Thinly slice one onion.
Remove brisket (if you used brisket) and slice it thinly. Remove spice
sachet and discard.
Blanch rice noodles according to package (usually for 5-7 minutes).
Arrange soup bowl by placing a mound of rice noodles, brisket, green onions,
cilantro and sliced onions in bowl. Also place several thinly sliced round
beef in bowl. If you are using beef balls, cut them into thirds and warm
them in boiling water or use some of the broth.
Arrange the basil leaves, bean sprouts, saw-leaf herbs, wedges of lime,
and chilis on a small plate.
When broth is almost done, add fish sauce (more or less to your preference).
Pour boiling soup into bowl and serve. The boiling broth should cook the
thinly sliced beef. Serve a bowl of pho with the accompaniments and a small dish of plum sauce and Sriracha. You may also serve extra fish sauce in case anyone prefers their broth a bit stronger.