phở.

Execution:

  1. aromatics.

  • Set an oven to broil. Place the onions, shallots, and ginger cut-side up onto a baking tray lined with parchment. Remove and let cool once the surface has charred slightly, then set aside.

  • Alternatively, you can char the onion, shallot, and ginger over an open flame on a gas stove or a cast-iron pan.

  • In a small sauté pan set over medium heat, add the star anise, clove, coriander seeds, cardamom pods, and cinnamon. Toast until fragrant and you can see wisps of smoke. Remove the pan from heat. Place the spices into a cheesecloth and tie together using butcher's twine, then set aside.

2. clean the bones and start cooking.

  • Set a frying pan over high heat. Add a few tablespoons of oil. Once the oil is smoking, add the chuck roast and sear on all sides until brown. Set aside.

  • Add the oxtail, bones, and brisket to a stockpot. Cover with cold water, add the limes and 50g of kosher salt, and stir to dissolve. Allow the bones to sit in the water for 30 minutes.

  • Remove the limes, set the pot over high heat, and bring to a boil. Allow to boil for 5 minutes.

  • Drain and rinse the bones with cold water. Rinse the stockpot and fill it again with 6-7L of water.

  • Add the bones and meat back to the pot, alongside the chuck roast. Set to medium-high heat and bring up to a gentle boil. Remove any scum or impurities that rise to the surface.

  • Reduce the heat to low and allow to simmer for 6-8 hours.

  • Check the doneness of the brisket and chuck. If they have reached the desired level of doneness, you can remove them at this stage. The meat fibers should pull apart easily when grabbed with a pair of tongs but should not be completely falling apart. If not, continue to cook and remove when ready.

  • Once ready, place the meat onto a parchment-lined baking tray, allow to cool, wrap with plastic wrap, and place it into the fridge.

3. seasoning and further cooking.

  • Add the onion, ginger, sugar, and season lightly with salt. Cover with a lid slightly ajar and allow to simmer for another 2 hours.

  • Remove the onion and ginger from the pot. Add the spices and fish sauce, then simmer for 3 more hours.

  • Cut the heat, discard the spices, and remove the meat/bones from the pot. Once cool enough to handle, pull the oxtail meat off the bones and place it onto a parchment-lined baking tray, allow to cool, wrap with plastic wrap and place it into the fridge.

  • Add the cilantro stems to the broth and allow them to steep for 15 minutes before straining.

  • Prepare an ice bath and strain the broth through a sieve into a container. Place the container into the ice bath and allow it to cool to room temperature. Then, place it into a fridge overnight.

4. finishing and serving.

  • Soak the noodles in warm water for 30 minutes.

  • Remove the brisket, chuck roast, oxtail meat, and broth from the fridge.

  • Slice the chuck and brisket against the grain into thin strips and set aside.

  • Skim off any fat or impurities. The broth should be very thick and gelatinous, making this step easy as all of the fat and impurities will have settled at the top, remove as much as possible without removing too much of the broth.

  • Place the broth into a pot and bring it to a boil. Season to taste with salt, sugar, and fish sauce.

  • Bring a separate pot of water to a boil. Blanch your noodles for 5-10 seconds and place them into a serving bowl (the time may vary depending on your noodle type). Just cook them until they're done.

  • Top the noodles with the brisket, chuck, and oxtail meat, beansprouts, cilantro, scallion, and Thai basil.

  • Ladle the boiling broth into the bowl. Serve hoisin and sriracha sauce on the side for dipping the meat.

Ingredients:

broth:

  • 2lb oxtail.

  • 2lb beef bones, knuckle and marrow, beef shank is a better, but more expensive option here.

  • 2lb beef brisket, with bone.

  • 1lb beef chuck roast.

  • 170g ginger, unpeeled.

  • 3 large white onions, peeled.

  • 5 shallots, peeled.

  • 8 star anise.

  • 10 cloves.

  • 1 tbsp coriander seeds.

  • 2 black cardamom pods.

  • 1 cinnamon stick.

  • 1 bunch coriander stems.

  • 80g rock sugar, palm, golden or brown sugar work as well.

  • 60mL fish sauce.

  • 6-7L water.

  • 3 limes, halved.

  • kosher salt + 50g.

  • 1/2 tbsp msg.

to serve:

  • cooked rice pho noodles.

  • cooked beef brisket, sliced.

  • cooked chuck roast, sliced thin.

  • cooked oxtail meat, torn into chunks.

  • lime wedges.

  • bean sprouts, blanched.

  • thai basil.

  • cilantro.

  • chopped scallions.

  • hoisin sauce & siracha.

Equipment:

Yield:

  • roughly 6L of broth.

Pho, Vietnam's national dish, demands a true labor of love. This recipe requires an entire day's worth of cooking. Beyond being a relatively simple meal, pho holds a special place in Vietnamese cuisine, often associated with special occasions, making it a quintessential comfort food for the Vietnamese people.

The roots of pho can be traced back to the late 19th century, where it emerged as a synthesis of culinary influences from both Chinese and French traditions. Some culinary historians claim that the term "pho" may have its origins in the French pot-au-feu, a traditional beef stew. This fusion of flavors and techniques laid the foundation for the unique and beloved dish we know today.

The historical journey of pho took an interesting turn during the Vietnam War (1955-1975). A refugee crisis had ensued, forcing over 2 million people to flee the country. As Vietnamese immigrants dispersed across the globe, they carried with them not only their personal stories but also the rich tapestry of their culinary heritage, including the cherished recipe for pho.