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Noodle
Soup (Pho)
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The
ultimate comfort food--and a snap to make once you get hold of all the
ingredients. This version is the
"most-accessible-to-Westerners," called tai. The
variations on phó would include crunchy tripe, tender long-cooked
brisket, savory beef balls, silky tendon" or come as a light chicken
version, phó ga. A good phó restaurant's menu would be expected to list
at least 15 to 20 of these." Whatever your preference, this soup is
delicate but filling; fragrant and satisfying
Vegetarian
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(Beef) Pho Bo
A classic Vietnamese soup. Great for beef-lovers. The
stock can be made one day in advance, and you should use fresh herbs. Not
inexpensive, but lasting. There is no substitute for the elaborate stock,
unfortunately.
Ingredients:
Serves 6
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2
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lbs beef shank
or beef brisket
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1
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lb oxtails or beef bones
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1
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lb lean stewing beef, in one piece
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2
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ounces fat (e.g. lard)
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1
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large onion, with peel
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3
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ounces fresh ginger, with peel
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5
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star anise
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1
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teaspoon coriander seeds
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1
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teaspoon white peppercorns
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1
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cinnamon stick
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2
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tablespoons fish sauce
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the stewing beef, thinly sliced
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1/2
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lb filet of beef, sliced thinly
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1/2
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lb rice vermicelli
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1/2
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lb bean sprouts
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1
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bunch shallots, sliced
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fresh red chili, chopped
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lime wedges
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hot chili sauce
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fresh mint leaves
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fresh coriander leaves
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fresh basil leaves
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6 servings
Prepare the Broth:
- Tie up the stewing beef nicely.
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Put all the meats for the stock into a pan together
with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
- Roast in a hot oven for about 40 minutes, stirring
occasionally, until everything is well browned.
- Move everything to a large pot.
- Cover with water and bring to a boil.
- Skim.
- Add coriander seeds and white pepper.
- Let simmer for at least three hours.
- Take up the stewing beef and let cool, then slice
thinly.
- Strain the stock.
- If made one day in advance; keep cool and remove the
fat on the second day.
- Aim for a
clear broth: This is achieved by parboiling and
rinsing the bones, which greatly reduces the amount of residue in the broth.
You may think you're pouring essential flavors down the drain, but you're
not. The bones exude their essence during the three-hour gentle simmer.
Cooking at a low heat also helps produce clear broth.
Prepare the garnish:
- Slice the (raw) fillet of beef thinly (as for
Carpaccio) (Partly
freeze the fillet for easy slicing).
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Boil the noodles according to instructions on the
package, then drain and rinse with cold water.
Serving:
- Arrange the garnish (not the noodles; see below!)
nicely on a big plate.
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Bring the stock to a boil, add fish sauce to taste.
- When serving, put noodles and stewing meat either
into a large serving bowl, or into individual soup bowls.
- Add stock and heat to boiling point (possibly in a
micro-owen).
- Serve devilishly hot.
- The guests put the garnish into their soup and the
raw meat will be partially cooked from the heat of the stock.
Vegetarian version:
Replace Beef Broth with Vegetarian Broth and Meat with Tofu
Skin & firm Tofu cubes
Vegetarian
Vietnamese-Style Broth
(Makes 8 cups, 6Serving)
- 8 cups clear vegetable stock
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3 Tablespoons soy sauce
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8 medium garlic cloves, peeled and chopped coarsely
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1 small onion, diced
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One 1-inch piece of ginger
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Two 3-inch cinnamon sticks
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2 pods of star anise
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2 large bay leaves
Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a
boil over medium heat.
Meanwhile, char ginger on all sides over an open gas flame or in a small
skillet. Add to the stock.
Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the
heat to low. Simmer, partially covered, for 20-25 minutes.
Remove solids with a slotted spoon or strain the broth through a fine-mesh
sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to
use in soup.
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