Beef Pho is by far the most well-known meal in Vietnam. Some believe the name pho (noticable fir) originated from the French meal 'Pot au Feu', others believe it's from the Chinese fen meaning rice noodles.
Ingredients:
* For the beef broth:
40g/1 1/2 oz fresh root ginger, peeled, cut into 6 pieces
350g/12oz shallots, peeled, sliced
4 star anise
2 x 7.5 cm/3in cinnamon sticks
1/2 tsp fennel seeds
900g/2lb beef shin
1kg/2lb 3oz beef marrow bones
2 sticks celery, thickly sliced
2 carrots, peeled, thickly sliced
2 onions, peeled, thickly sliced
8 cloves
1 tsp black peppercorns
5 litres/8 pints 16fl oz water
1 tablespoon salt
* For the noodles:
300g/10 1/2 oz dried out 1cm/ 1/2 in large flat rice noodles (readily available at Asian grocers, typically offered as banh pho).
200g/7oz fillet steak.
2 tsp fresh Thai sweet basil.
2 tsp fresh mint leaves.
2 tsp fresh coriander leaves.
5 red bird's eye chillies, very finely sliced.
2 limes, cut into wedges.
8 spring onions, cut and sliced, green and white parts separated.
4 tablespoon fish sauce.
100g/3 1/2 oz bean sprouts.
Directions:
* For the beef broth, put the ginger and shallots onto a slicing board and bash them gently with a rolling pin.
* Heat a big, heavy-based fry pan over a high heat, then include the star anise, cinnamon sticks and fennel seeds. Dry fry for a couple of seconds, shaking the pan regularly to avoid the spices from burning, up until the spices darken a little and launch their fragrances. Pointer onto a plate and reserved.
* Return the pan to the heat and include the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan sometimes, up until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.
* Place the shin of beef, beef marrow bones, celery, carrots, onions, cloves, black peppercorns, roasted spices, ginger and shallots into a huge, deep pan and pour over the water. Give the boil, skimming the residue as it increases to the surface area.
* Lower the heat, then include the salt and permit the broth to simmer for 3-5 hours (the longer the much better). Strain the broth into a clean pan or container. If liked, chill the broth over night so that the fat strengthens at the surface area, making it simpler to eliminate. If serving right away, bring the broth back to the boil in a clean pan and keep warm.
* For the noodles, bring a pan of water to the boil and include the dried out rice noodles, guaranteeing that they are entirely immersed in the water. Get rid of the pan from the heat and enable the noodles to soak for 10 minutes, or till al dente. Drain and divide the noodles amongst 4 deep soup bowls.
* Carefully slice the beef as thiny as possible and organize on top of the noodles. Location the basil, mint, coriander, red chillies and lime wedges into different little bowls.
* Return the pan to the heat and include the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan periodically, up until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.
* Carefully slice the beef as thiny as possible and organize on top of the noodles.
* Include the white part of the spring onions and the fish sauce to the hot broth.
* Sprinkle the green part of the spring onions and the bean sprouts over the noodles and beef. Ladle over the hot stock and serve with the fresh natural herbs and chillies, with each restaurant including them to their own bowl according to taste.
* For the beef broth:
40g/1 1/2 oz fresh root ginger, peeled, cut into 6 pieces
350g/12oz shallots, peeled, sliced
4 star anise
2 x 7.5 cm/3in cinnamon sticks
1/2 tsp fennel seeds
900g/2lb beef shin
1kg/2lb 3oz beef marrow bones
2 sticks celery, thickly sliced
2 carrots, peeled, thickly sliced
2 onions, peeled, thickly sliced
8 cloves
1 tsp black peppercorns
5 litres/8 pints 16fl oz water
1 tablespoon salt
* For the noodles:
300g/10 1/2 oz dried out 1cm/ 1/2 in large flat rice noodles (readily available at Asian grocers, typically offered as banh pho).
200g/7oz fillet steak.
2 tsp fresh Thai sweet basil.
2 tsp fresh mint leaves.
2 tsp fresh coriander leaves.
5 red bird's eye chillies, very finely sliced.
2 limes, cut into wedges.
8 spring onions, cut and sliced, green and white parts separated.
4 tablespoon fish sauce.
100g/3 1/2 oz bean sprouts.
* For the beef broth, put the ginger and shallots onto a slicing board and bash them gently with a rolling pin.
* Heat a big, heavy-based fry pan over a high heat, then include the star anise, cinnamon sticks and fennel seeds. Dry fry for a couple of seconds, shaking the pan regularly to avoid the spices from burning, up until the spices darken a little and launch their fragrances. Pointer onto a plate and reserved.
* Return the pan to the heat and include the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan sometimes, up until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.
* Place the shin of beef, beef marrow bones, celery, carrots, onions, cloves, black peppercorns, roasted spices, ginger and shallots into a huge, deep pan and pour over the water. Give the boil, skimming the residue as it increases to the surface area.
* Lower the heat, then include the salt and permit the broth to simmer for 3-5 hours (the longer the much better). Strain the broth into a clean pan or container. If liked, chill the broth over night so that the fat strengthens at the surface area, making it simpler to eliminate. If serving right away, bring the broth back to the boil in a clean pan and keep warm.
* For the noodles, bring a pan of water to the boil and include the dried out rice noodles, guaranteeing that they are entirely immersed in the water. Get rid of the pan from the heat and enable the noodles to soak for 10 minutes, or till al dente. Drain and divide the noodles amongst 4 deep soup bowls.
* Carefully slice the beef as thiny as possible and organize on top of the noodles. Location the basil, mint, coriander, red chillies and lime wedges into different little bowls.
* Return the pan to the heat and include the bruised ginger and shallots and fry for 8-10 minutes, shaking the pan periodically, up until the ginger and shallots are golden-brown. Transfer to the plate with the toasted spices.
* Carefully slice the beef as thiny as possible and organize on top of the noodles.
* Include the white part of the spring onions and the fish sauce to the hot broth.
* Sprinkle the green part of the spring onions and the bean sprouts over the noodles and beef. Ladle over the hot stock and serve with the fresh natural herbs and chillies, with each restaurant including them to their own bowl according to taste.
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