Pho
A. Ingredients (for 4ppl):
- Star anise: 5g
- Cloves: 5g
- Coriander seeds: 5g
- Black pepper (whole): 5g
- (Optional) Cinnamon: 10g
- (Optional) Cardamon: 5g
- Ginger: 1
- Onion: 1
- Beef bones: 1kg
- Ox tails: 500g
- Beef brisket: 1kg
- (Optional) Beef eye of round: 500g
- (Optional) Meat ball: 200-300g
- Rock sugar: 1-2 pcs
- Salt, fish sauce
- Rice noodle
- Spring onions, bean sprouts, lime
B. Preparations:
Put a pan or a cast iron skillet. Don’t put any oil into the pan to keep it dry and hot. Add star anise, cloves, black pepper, coriander seeds, cinnamon, and cardamon. Toast the mixture until the smell is strongest. Use a bulk spice bag or steel tea bag to wrap all of them and put it aside.
Put the same pan/skillet into high heat. Chop the onion into halves, and grill it on the pan (Make sure that you turn on the fan). Grill it both sides until they have charcoal marks. Do the same thing with ginger.
In a big pot, put beef bones, oxtails, and beef briskets and add water just enough to cover the meat. Bring the water to boil for 2-3 minutes, then carefully strain the whole pot to clean the meat and bones. Wash everything under cool water, then add them back to the pot.
Add water to cover the meat, and start bringing to boil. Add in salt, rock sugar, ginger, onion, and the spices sachet. When the stock comes to the boil, reduce heat to medium and simmer for 1.5hrs.
Remove the brisket so that it is not too tender, and then add more water. Add 2-3 big spoons of fish sauce and bring it to boil. After boiling, simmer for 4-8hrs, depending on how flavorful you want.
When the broth is close to finish, boil another pot of water to cook the rice noodle. Slice the brisket thinly. Add the meat ball into the broth pot.
Chop the spring onions and lime, and wash bean sprout for garnish.
In a bowl, add noodles, beef brisket, garnishes, and broth. This is best to serve hot during chilly days. Enjoy~
