Home Made Beef Pho
Recipe Type: Vietnamese
- 8 cups beef stock
- 6 cups water
- 1 1/2 lb ground beef
- 2 medium yellow onions, peeled and quartered – divided use
- 5″ ginger piece sliced thinly – no need to peel
- 6 star anise pods
- 10 whole cloves
- 4″ stick of cinnamon
- 12 black peppercorns
- 1 Kaffir Lime leaf
- 1/2 cup fish sauce (divided use)
- 2 tsp salt
- 2 tbsp plain sugar
- 1 lb thin rice noodles, soaked in hot water and then quickly boiled
- 1 bunch cilantro
- 3 scallions, green parts only, cut on the bias
- 12 oz rib eye meat, very thinly sliced – easier done if frozen a bit before.
- 1 jalapeno pepper sliced thinly, maintaining seeds and ribs
- 5 oz bean sprouts
- additional fish sauce (to taste)
- 1 bunch Thai (or in a pinch regular) basil
- 2 or 3 tbsp srirarcha (to taste)
- Lime wedges from 2 limes
- Place the ground beef into a large dutch oven and barely cover with water. Bring to the boil over high heat, turn heat down and simmer for a further 2-3 minutes. Strain off and discard the water (and associated scum). Rinse the beef, clean the dutch oven and return the ground beef to the dutch oven. Add the onion, aromatics, fish sauce, salt and sugar to the pot, followed by the beef stock and water. Stir to combine as well as possible. Bring to the boil and then simmer for at least 45 minutes.
- Strain the beef and other solids reserving the liquid. Discard the solids. Strain the broth again, this time through cheese cloth until clear.
- Soften the noodles in warm water for about 10-15 minutes, then boil them for 1 minute.
- Layer the noodles, some thinly sliced onion (from the remaining quarter), the scallion tops, cilantro and beef into preheated soup bowls. Fill the bowls with steaming hot broth
- Serve accompanied by sliced jalapenos, basil, srirarcha, fish sauce and lime wedges.