phở.
Apparently, pho comes from French pot au feu.
Ingredients:
broth:
2lb oxtail.
4kg beef bones, marrow and knuckle.
2lb beef brisket, point cut.
1lb beef chuck roast.
170g ginger, unpeeled, halved.
3 large white onions, halved.
5 shallots, peeled, halved.
8 star anise.
10 cloves.
1 tbsp coriander seeds.
2 Chinese black cardamom pods.
1 large Saigon cinnamon stick.
1 bunch coriander stems.
100g rock sugar.
40g fish sauce.
40g Knorr hat nem or msg. Any Asian vegetables/mushroom powder seasoning is essential.
6.5L water.
3 limes, halved.
kosher salt. +150g.
to serve:
cooked rice pho noodles.
cooked beef brisket, sliced.
cooked chuck roast, sliced thin.
cooked oxtail meat, torn into chunks.
raw ribeye, eye of round or tenderloin, sliced thin.
lime wedges.
bean sprouts, blanched.
thai basil.
cilantro.
chopped scallions.
hoisin sauce & siracha.
Equipment:
Yield:
roughly 6L of broth.
Execution:
cure brisket, roast bones.
Season the brisket with salt all over, let sit in the fridge overnight.
Preheat a convection oven to 250°C.
Roast bones until golden brown all over.
Reserve any beef drippings or leftover fat.
2. bone broth.
Add the oxtail to a large pot, add the 150g of salt and limes, cover with cold water and stir to dissolve the salt. Let sit for 30 minutes.
Remove the limes, set the pot over high heat and boil for 5 minutes.
Drain, rinse oxtails and set aside while you clean the pot.
Add the oxtails, and roasted beef bones to a large pot, add 6.5L of cold water.
Cook at a gentle simmer for 18-24 hours. It should be at the gentlest simmer possible with barely any movement in the water.
Strain the broth through a fine mesh sieve, chill and refrigerate overnight.
Pick through the oxtail bones for meat and set aside.
3. seasoning and further cooking.
Preheat a convection oven to 250°C. Rub the brisket with oil and roast until deeply golden brown all over, or sear the brisket in a pan.
Char the onion, shallot and ginger, whether over an open flame or using the broil setting on an oven, the aromatics should be charred over half of their surface area.
Skim the beef fat off the bone broth and into a large pot over medium heat.
Once the fat is melted, add cinnamon, coriander, black cardamom, cloves and star anise, fry until fragrant.
Add the broth, onion, shallot, ginger, brisket, rock sugar and season to taste with salt.
Gently simmer for 3 hours, then strain through a fine mesh sieve, chill and refrigerate overnight,
Remove the brisket and let cool in a refrigerator overnight.
4. finishing and serving.
Soak the noodles in warm water for 30 minutes.
Heat up the broth, add fish sauce and season to taste.
Slice the brisket and chuck roast against the grain.
Blanch the noodles in boiling water until cooked, add them to a serving bowl.
Top with sliced brisket, chuck roast, oxtail meat, raw beef and any other toppings.
Pour the hot broth into the bowl and serve.