BEEF PHO
Pho is one of the most well known and loved noodle soup in Vietnam. Everyone has their own take on pho and how they like to enjoy it. Here's my take on it.
Ingredients
Instructions
In a really good nonstick pan, pan sear the oxtail and ribs on high heat until you see good coloring on all sides. Rotate the meat as you go to get good searing. I did the oxtail first. Remove the rendered fat from the oxtails by wiping it clean with paper towels. Then finish searing the beef ribs. Transfer the seared beef into a big pot. In the same nonstick pan, sear the big green onion until you see some good charring. Transfer into the pot as well. In the same pan, sear until you see some charring the garlic and ginger. Place into the same pot with the beef and green onion. Then add in the daikon radishes, water, and salt. Slightly cover with a lid and simmer for at least 1.5 hrs. As it simmers, remove any residue/scum that floats to the top. Try not to hard boil, it should be just slightly boiling. After 1.5 hrs, remove the ribs and check on the tenderness of the oxtail. If the oxtail is not tender yet, continue cooking it. At the 1.5 hr cooking mark, add in the beef Dashida powder, fish sauce, and rock sugar. Cook for another 45 minutes on medium low heat. After 45 minutes, add in the toasted pho spices (I like to toast the spices on a dry skillet first, cool it before adding it into the bag). Cook for another 30 minutes on medium low. After 30 minutes, remove the oxtail and all the spices/vegetables with a spider into a separate bowl. Place a sieve with a cheese cloth over another clean big pot and pour the broth over. Pouring the broth over a cheesecloth will make a much cleaner broth. Place the beef ribs and oxtail back into the broth. Just make sure the oxtail doesn't have any green onion or garlic attached to it. Clean it off well as needed. COOKING TIME FOR THE BROTH IS ABOUT 3 hrs This step is optional but I like to cool the broth first, cover it and put it in the fridge so the fat can hardened overnight. The next day, I'll remove the fat on the top. Since the fat has solidify, it's easier to remove. Removing the fat will make for a much less greasier broth. I also like to use the beef fat to make a chili crisp with it. The broth also has a deeper beef flavor if it gets to sit the next day. NOTE: If you're in a hurry and want to eat pho the day the broth is made, you can skim off the fat with a ladle or whichever tool you like and then add in the meatballs and enjoy the day of. Before reheating, take out the beef ribs and cut the meat into chunks and set aside. Keep the oxtail in the broth. Heat the broth until it starts to boil. Taste the broth and adjust the seasonings as needed. I tend to make the broth a little on the saltier side because once it's poured over the noodles and all the herbs/vegetables, it gets kinda bland. Then add in the sliced meatballs and cook until the meatballs starts to float to the top. Let the broth simmer on Low while you prep the noodles/herbs/sauces. When you're ready to use, bring it back to a boil. The broth should be boiling so it can cook the raw sliced beef.
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Leftover broth can be stored in the freezer and then reheated when you want it again.
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Reviews from the Original Source
This recipe is AMAZING. You really knocked it out of the park. For only 3 hours, this is right at the top with some of the best pho broths I've ever tasted! Thanks so much for sharing this with all of us!!
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