The Cookbook/Phở bò
Phở bò
Ingredients for broth:
- 2 large white onions - chopped into quarters
- 1 tbsp vegetable or peanut oil
- 5 lb beef bones (choose one with meat on it as well)
- 4 ginger slices - julienned
- 2 carrots - julienned
- 1 small cinnamon stick
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1 Star Anise
- 1 tbsp whole black peppercorn
- 2 garlic clove - crushed
Serving ingredients:
- 8 oz Phở noodles (broad rice noddle) - soaked in hot and drained
- 1 large white onion - finely sliced
- 1 scallion - finely sliced
- 1/4 cup chopped cilantro
- 1/2 lb beef sirloin - finely sliced
Condiments:
- Chillies - whole
- Bean sprouts
- Limes (cut into wedges)
- Thai basil
- Nuoc mam
- Hot sauce
- Hoisan Sauce
- Black pepper
Directions:
Slice 2 onions into quarters. Fry onions in 1 tbsp of oil until lightly browned on the outside. Remove and drain. Rinse the beef bones and place in a stockpot. Cover with cold water and bring slowly to a boil. Reduce heat and simmer, uncovered. For a clear broth skim off foam.
After 10-15 minutes, add cooked onions, ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again. Simmer the stock, partially covered for 6 to 12 hours, skimming regularly. If necessary add more water to keep the bones covered. Strain the stock, skim off, and discard any fat.
Serving
In large soup bowls, place equal amounts of Phở noodles, and top with sliced onions, scallions and coriander. Finally, top with uncooked thinly sliced beef and ladle on generous amounts of steaming hot broth.
Place condiments on a large serving plate. You may garnish with bean sprouts, basil, chillies, and limes.
You may also add fish sauce, hot sauce, and hoisan or serve in separate dish to allow diners to dip the cooked meat into the various sauces.