Beef Pho (Beef Noodle Soup)

While in Vietnam, I made this recipe, and took home a copy.  The ginger in the beef broth, plus the meat and rice noodles really made this dish for me.  I’ve since had it back in the United States and I think the ginger in this light broth and soup makes it different than just another beef broth soup.  It’s always great for warming your soul and adding a little variety.  

Broth Ingredients:
4 lbs beef bones
6 shallots, whole
1.5 cm fresh ginger knob, chunked
1 pigs foot, halved (can find at grocery store)
1 lb beef brisket
1 cinnamon stick
1 star anise
1 teaspoon salt

Ingredients to serve:
1/2 lb rib eye steak, thinly sliced
1 tbsp fish sauce, plus extra to taste
1-1.5 lb pho noodles
1/2 onion, thinly sliced
4 green onions, thinly sliced
1 bunch cilatro leaves
1 bunch fresh basil leaves
1 lemon, cut into wedges
1 long red chilli, sliced

Preheat the oven to 400 degrees. Place the beef bones on a baking tray and roast for 20 minutes.  Turn the bones over and roast for a further 20 minutes.

Meanwhile, chargrill the whole unpeeled shallots and ginger on a gas burner over medium heat for 5 minutes, until they are fragrant and the skin is lightly charred. Leave to slightly cool.  Using your fingers, flake off the thing outer skin.

Place the roasted bones in a large pan with the pork bones/pig’s foot.  Cover with cold water and slowly bring to a simmer, skimming off any froth. (note:this can take some time, so be prepared if you do it a slow speed.)

Add the char-grilled shallots, ginger, brisket, spices, and salt. Simmer for 30 minutes, (try not to boil.) Remove the brisket, then simmer the stock for a further 4 hours. Strain the stock and discard the solids.

When ready to serve, marinate the rib eye steak in the fish sauce and set aside.  Slice the brisket and set aside. (Make sure the broth is still simmering.) 

Drop the noodles into a pan of boiling water or follow the directions on the package to cook through. 

In a bowl, add cooked noodles, brisket, rib eye, onion, spring onion, cilantro & basil.

 Ladle the hot broth over. Serve with chili, lemon, and fish sauce.

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