Pho Bo
Pho, Vietnamese-Style Beef Noodle Soup
Pho, Vietnamese-Style Beef Noodle Soup
Le Thiep's Pho Ga

Involved, but delicious!

Hanoi Beef Noodle Soup

Pho Bo

Vietnam's favorite convenience food is usually purchased at street
stands, where the quality of his or her broth can make or break a cook's
reputation. The secret ingredients in ours are meaty beef shanks,
charred ginger, and onions.

2 large onions, halved lengthwise
1 (3-inch) piece fresh ginger, left unpeeled
4 lb meaty cross-cut beef shanks (sometimes called beef shins; 1 1/2
inches thick)
7 qt cold water
2 teaspoons star anise pieces
1 (3-inch) cinnamon stick
3 whole cloves
1 tablespoon black peppercorns
1 (1/2-lb) piece boneless beef sirloin steak or tenderloin
1 lb dried flat thin or medium rice noodles (banh pho or pad Thai)
1/2 cup Asian fish sauce (preferably Vietnamese nuoc mam), or to taste
1/2 teaspoon salt, or to taste

Special equipment: cheesecloth; kitchen string

Accompaniments: fresh bean sprouts; very thinly sliced onion (rinsed and
drained); fresh cilantro, mint, and basil (preferably Thai) leaves;
thinly sliced scallions; lime wedges; thinly sliced fresh Thai or
serrano chiles; Asian fish sauce (preferably nuoc mam)

Make broth:

Roast onions and ginger directly on rack of a gas burner over high heat,
turning with tongs, until blistered and blackened, 10 to 15 minutes.
(Alternatively, broil onions and ginger on foil-lined rack of a broiler
pan about 5 inches from heat, turning occasionally, until charred, 20 to
25 minutes for onions; 25 to 30 minutes for ginger.) Transfer to a bowl
and cool. When cool enough to handle, rinse and rub under cold running
water to remove any blackened pieces (some areas will remain browned).

While onions and ginger roast, cover shanks with 2 quarts cold water in
a 6- to 8-quart pot. Bring to a boil, then drain in a large colander
(discard cooking water) and rinse well with cold water. Clean pot.

Wrap star anise, cinnamon stick, cloves, and peppercorns in cheesecloth
and tie into a bundle with kitchen string to make a spice bag, then add
to cleaned pot along with 4 quarts water, shanks, onions, and ginger.
Simmer, uncovered, skimming froth occasionally, 2 hours. Add remaining
quart water and return to a boil, then reduce heat and simmer, skimming
froth occasionally, until shanks are very tender, about 1 hour more.

Prepare sirloin and noodles for soup while broth simmers:
Freeze steak until firm but not frozen solid, 30 to 45 minutes, then
slice across the grain with a sharp thin knife into less than
1/8-inch-thick slices.

Soak rice noodles in cold water to cover until softened, about 30
minutes, then drain in cleaned large colander. Cook noodles in a 6-quart
pot of boiling water, uncovered, stirring, 1 minute, then drain.

Finish soup:

Transfer shanks with tongs to a cutting board. Clean pot. When shanks
are cool enough to handle, remove meat from bones and cut into small
pieces, discarding bones, fat, and sinew. Set aside 2 cups beef (reserve
remainder for another use).

Pour broth through a fine-mesh sieve into a large heatproof bowl,
discarding solids. Measure broth: If there is more than 3 quarts (12
cups), boil in cleaned pot until reduced; if there is less, add water.
Let stand until fat rises to top, 1 to 2 minutes, then skim off fat if
desired.

Combine broth and beef (2 cups) in cleaned 6- to 8-quart pot and bring
to a boil, then add fish sauce and salt and return to a boil just before
serving.

Divide noodles among 6 large deep bowls. Top noodles with uncooked
sliced steak and ladle boiling-hot broth (with pieces of beef shanks)
over steak and noodles. (Hot broth will cook steak.)

Serve soup with accompaniments.

Cooks' notes:

* Broth can be made (and strained) 3 days ahead and cooled completely,
uncovered, then chilled with 2 cups beef, covered. Bring to a boil just
before serving.
* In place of the sliced sirloin steak or tenderloin, you can use beef
shabu-shabu (paper-thin slices of meat available at Asian markets) or
thinly sliced rare roast beef (from deli counter), torn into pieces.

Makes 6 main-course servings.

Gourmet





Pho, Vietnamese-Style Beef Noodle Soup

Pho, the Vietnamese noodle soup, is traditionally made with long-cooked
beef stock. Our quick version calls for deli sliced beef and canned beef
broth instead.

Active time: 35 min Start to finish: 35 min

6 oz dried rice-stick noodles (rice vermicelli)
1/4 lb snow peas, cut diagonally into 1/4-inch strips (1 cup)
1 cup sliced shallots (3 large)
3 (1/8-inch-thick) slices fresh ginger, smashed
1 teaspoon minced fresh serrano chile, including seeds, or to taste
1 tablespoon vegetable oil
3 1/2 cups beef broth (28 fl oz)
1 3/4 cups water
1/2 lb thinly sliced rare roast beef (from deli counter), torn into
pieces
6 oz fresh bean sprouts
1/4 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh basil leaves, torn if large
1/4 cup loosely packed fresh mint leaves
3 tablespoons Asian fish sauce, or to taste
3 tablespoons fresh lime juice

Accompaniment: lime wedges

Cook noodles in a 4-quart pot of boiling water (not salted) 4 minutes,
then add snow peas and boil 1 minute. Drain in a colander and rinse
under cold running water to stop cooking. Drain well. Divide noodles and
snow peas among 4 large soup bowls.

Cook shallots, ginger, and chile in oil in same pot over moderate heat,
stirring occasionally, until shallots are browned, 7 to 8 minutes. Add
broth and water and simmer, uncovered, 10 minutes.

While broth is simmering, divide roast beef, bean sprouts, and herbs
among soup bowls with noodles.

Discard ginger from broth and stir in fish sauce, lime juice, and salt
to taste. Ladle broth into bowls and serve immediately.

Makes 4 main-course servings.

Gourmet






Both recipes are delicious renderings of Pho, and the information with these two
recipes is not just educational but quite interesting, as well.

Two Ways to Have Your Pho (Washington Post)

Pho Bo

(Vietnamese Beef and Noodle Soup)

8 servings

Pho, food of street vendors and home cooks, is not subject to any single formula.
Recipes can be closely guarded family secrets. This one suits me, but feel free
to adjust it to your taste.

The multifaceted presentation of pho makes it great for entertaining. The
preferred method of eating pho is to use chopsticks in one hand, spoon in the
other. If desired, dab chili and hoisin sauce on the noodles and meat as they
make your way to your mouth. Slurp as necessary.

For a beefier-tasting broth, add more beef or bones. You can also do what some
Vietnamese cooks do: Add monosodium glutamate, or MSG. A key component of pho
found in Vietnamese kitchens and restaurants, MSG gives a vibrant, savory lift to
the flavor. If using MSG, add 1 1/2 teaspoons at the same time you add the fish
sauce. MSG is available on most supermarket shelves as Accent or in small bags at
Asian groceries (see box at top right).

For easy retrieval from the broth, the spices can be tied in cheesecloth or
tucked inside a tea ball infuser. You may check your local Vietnamese grocery for
a spice sachet made specifically for pho that contains spices already toasted and
ground into powder.

For the broth:
4 pounds beef soup bones (preferably shin and knuckle bones, with some meat on
them)
8 ounces beef tendon (optional)
2-pound piece of beef brisket or 4 pounds beef shank, beef back ribs or oxtails
1 1/2 teaspoons kosher salt, or to taste
4-inch piece ginger root (about 4 ounces), unpeeled, thickly sliced
2 medium yellow onions, peeled and quartered
1 package pho spice mixture OR
6 whole star anise, 3 sticks cinnamon, 1 tablespoon cardamom pods, 1 tablespoon
black peppercorns and 8 whole cloves

1 small piece rock sugar* (may substitute 2 teaspoons palm sugar or light brown
sugar)
2 tablespoons fish sauce (nuoc mam)
For the assembled pho:
1 pound (16 ounces) rice noodles
2 pounds raw beef (such as top round, flank steak, chuck, brisket) OR reserved
brisket from the broth
Cooked tendon (optional; reserved from broth)
1 medium yellow onion, peeled
1 bunch scallions (green parts only), thinly sliced on a diagonal
About 1/2 cup coarsely chopped cilantro leaves
Plate of Thai basil sprigs
Plate of fresh bean sprouts
Plate of sliced green chili peppers (jalapeño or serrano)
Red chili sauce (such as Tuong Ot Sriracha)

Hoisin sauce

For the broth: Place beef bones in a large, heavy pot or stock pot. Add enough
water to cover and bring to a boil. Cook for 3 or 4 minutes; a bubbly gray scum
should form on top of the liquid. Drain the water, rinse the bones in the kitchen
sink and clean the pot. (This removes the loose protein that normally would
collect on the surface of the broth as scum.)

Return the bones to the pot, along with the tendon, if using, and brisket. Add 4
quarts (16 cups) of water and salt and bring almost to a boil. Reduce the heat to
medium-low, cover partially and simmer actively, skimming away any scum that
forms. Simmer the stock for a total of 6 to 7 hours or overnight. If using
brisket, remove it after it is cooked through, about 1 1/2 hours. Using a slotted
spoon, remove the bones and tendon, if using; reserve the tendon.

Meanwhile, over a flame or in a dry skillet, char the ginger and onions lightly
on all sides. (May instead roast the ginger and onions on a baking sheet in a
400-degree oven for 30 minutes.) After the broth has simmered for 6 or 7 hours,
add the ginger and onion and continue to simmer until the broth is well flavored
and amber-colored, about 1 more hour.

Strain the broth through cheesecloth or a fine sieve, pressing gently on the
onion to remove any juices. Discard the solids. Measure broth and add water as
needed to bring total amount of liquid to16 cups.

If using a mix of loose spices, toast them in a dry skillet over medium heat
until aromatic to release their flavorful essential oils. Pour the strained broth
into a pot and bring to a boil. Stir in the rock sugar and fish sauce. Add the
spices, wrapped inside cheesecloth or tucked inside a tea infuser ball if
desired, reduce the heat and simmer for 10 minutes, or longer if a stronger star
anise presence is desired. (Keep in mind that too much of the spice can be
overpowering.) Remove and discard the spices. For maximum flavor, let the soup
rest an hour or so before serving, or make it a day ahead so the flavors have a
chance to meld. (May refrigerate for up to several days. Any fat in the broth
will congeal on the surface and can be spooned away, but leave some for flavor.)

For the assembled pho: Preheat large, deep serving bowls in a 200-degree oven.
Bring the broth to a boil and let it boil vigorously. If using dried rice
noodles, place them in a large bowl or deep casserole and cover with boiling
water. As the noodles wilt, press them into the hot water and set aside until
softened completely. Drain and set aside. You will need either raw beef or the
brisket reserved from the broth. If using raw beef, freeze it for at least 10
minutes and up to 2 hours before slicing. (Partially frozen meat is easier to
slice.) Slice the raw beef very thinly so that it will cook through in the broth.
If using the brisket or tendon, thinly slice it. Halve the onion then thinly
slice it into moon-shaped wedges.

Bring a large pot of water to a boil. Place a portion of the cooked or fresh
noodles in a large strainer and dip them into the boiling water until heated
through, 5 to 10 seconds. Transfer the noodles to a heated bowl and repeat with
the remaining noodles. Place some sliced beef and onion into each bowl and ladle
about 2 cups of hot broth over the noodles. If the beef is raw, it should cook
through fairly quickly. Add some of the scallions, cilantro and basil. Repeat the
process for each bowl. Pass the bowls to individual guests and allow them to add
the remaining bean sprouts, chili peppers and condiments to taste.


Le Thiep's Pho Ga

(Chicken Pho)

8 servings

Though less widely consumed in its native Vietnam than its beefy cousin, chicken
pho is a wonderfully light soup infused with the same ginger, cinnamon and star
anise flavors. This pho has the added benefit of being on the table less than two
hours after you start cooking.

If you wish to use MSG to accentuate the chicken flavor, add 1 1/2 teaspoons to
the broth when you add the salt.

For the broth:
4-inch piece ginger root, unpeeled
14 medium shallots, peeled
1 1/2 teaspoons salt
Two 3-pound chickens (preferably free-range for optimal flavor)
3 whole scallions
5 star anise
2 cinnamon sticks
1-ounce piece Chinese rock sugar (may substitute 2 teaspoons palm or light brown
sugar)
For the assembled pho:
1 pound dried or fresh rice noodles
A bowl of cilantro leaves
A bowl of finely chopped scallions
Plate of Thai basil sprigs
Plate of fresh bean sprouts
Plate of thinly sliced green chili peppers (jalapeño)
Red chili sauce (such as Tuong Ot Sriracha)
A pepper mill

For the broth: In a 425-degree oven, roast the ginger and shallots until slightly
softened and lightly browned, about 30 minutes for the shallots and about 45
minutes for the ginger.

Meanwhile, in a large pot bring 4 quarts (16 cups) of water to a boil. Take note
of the water level. Season with salt.

Wash the chickens thoroughly under cold water, removing any packages of gizzards
from the cavity and any excess fat from near the cavity opening. Gently lower the
chickens into the boiling water. Cook at a light boil for 20 minutes, removing
any scum that rises to the surface. Remove from the heat, cover and set aside for
another 10 minutes to allow the chickens to poach in the hot liquid. Using a
sturdy wooden spoon inserted into the cavity, lift the chickens one at a time,
tip them to drain any liquid and transfer to a cutting board to cool.

Return the pot to medium-high heat and return the broth to a boil. Replenish any
lost liquid that evaporated with boiling water. (There should be a rim of fat and
scum where the original water line was.) Wrap the ginger and shallots in
cheesecloth, if desired. Add the ginger, shallots and scallions to the broth,
reduce the heat to medium-low and simmer for 25 minutes.

In a dry skillet over medium heat, toast the star anise and cinnamon until
browned but not burned. If desired, wrap the cinnamon and star anise in
cheesecloth or tuck inside a tea infuser. Add the spices and sugar to the broth
and continue to cook for another 10 minutes. Strain the broth through cheesecloth
or a fine sieve, pressing gently on the shallots to remove any juices. Discard
the solids. Measure broth and add water as needed to bring total amount of liquid
to 16 cups.

For maximum flavor, let the soup rest an hour or so before serving, or make it a
day ahead so the flavors have a chance to meld. (May refrigerate for up to
several days. Any fat in the broth will congeal on the surface and can be spooned
away, but leave some for flavor and texture.)

Carve the chicken into pieces and use your fingers or a knife to remove the meat
from the bones. Cut the meat into bite-size pieces, leaving skin intact if
desired.

For the assembled pho: Preheat large, deep serving bowls in a 200-degree oven.

Bring the broth to a boil.

If using dried rice noodles, place them in a large bowl or deep casserole and
cover with boiling water. As the noodles wilt, press them into the hot water
until softened completely. Drain and set aside.

Bring a large pot of water to a boil. Place a portion of the cooked or fresh
noodles in a large strainer and dip them into the boiling water until heated
through, 5 to 10 seconds. Transfer the noodles to a bowl and repeat with the
remaining noodles.

Place some chicken, cilantro and scallions in each bowl. Ladle about 2 cups of
hot broth over everything. Repeat the process for each bowl.

Pass the bowls to individual guests and allow them to add the remaining basil,
bean sprouts, chili peppers and condiments to taste.


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