Pho ~ Vietnamese beef + Noodle soup
Recipe makes 8 to 12 portions depending on your size of a “bowl of soup”
Ingredients + Cooking
3 pounds Beef or Bison Bones from a Grass Fed Source, preferably a mixture of knuckle, leg and marrow bones
6 quarts of Spring Water or Filtered Water
1 ½ Tb. Apple Cider Vinegar
Combine the bones, water and vinegar in a large stockpot. Cover the pot and bring mixture to a boil. Reduce the heat so the stock stays at a simmer. Skim off any foam that rises to the top. Ideally let the stock simmer for 8 hours or longer to fully extract all flavor, mineral and nutrient content of the bones.
2 Sweet Onions, peeled and sliced crosswise into 4 round pieces each
a 2 inch piece of ginger, peeled and cut into thick chunks
Preheat the broiler in your oven and set the oven rack close to the broiler unit. Spread out the onions and ginger on a sheet pan and brush lightly with a little grapeseed oil. Place the pan on the top rack and cook until onions and ginger are a medium char with some dark black coloring. This will cause some smoking so keep a door open or hood unit running. Turn the onions and ginger over and char on the other side. Add the charred aromatics to the bones in the stockpot.
1 Cinnamon Stick OR 1 tsp. Ground Cinnamon
1 Tb. Coriander Seeds OR 1 tsp. Ground Coriander
1 Tb. Fennel Seeds
5 Whole Star Anise
5 Whole Cloves
2 Tb. Agave or Brown Sugar
1 Tb. Kosher Salt
1 pound Beef Chuck or Rump, thinly sliced crosswise into wide pieces – optional for extra flavor
Add all ingredients to the pot with the bones. Simmer the stock for about 1 1/2 hours to fully extract the flavor from the bones; this cooking time will also make the meat tender if you are using it for extra flavor.
Drain the stock through a fine mesh strainer into a clean stockpot.
If you are using the extra meat for flavor pick those pieces out from the stock and thinly slice the meat into strips and set aside. This braised meat will be part of the finishing dish.
Discard the bones and other solids from making the stock.
*At this point the stock can be chilled and kept refrigerated for up to 5 days. The fat in the stock will congeal on top of the liquid but this is Good Fats that should be retained and will give body and richness to the final soup.
1/4 cup Fish Sauce, plus more as needed for final seasoning
Stir the fish sauce into the strained broth. If the broth taste a little flat add more fish sauce, or more sugar, until the broth is strong and satisfying even on its own.
1 to 2 pounds Rice Noodles, cooked as the package directs
1/2 pound Grass Fed Beef or Bison Sirloin, trimmed of all fat
Reserved Sliced Meat from making the stock if you are using it
1 or 2 Sliced Fresh Chiles
1 Large Bok Choy or a bunch of Swiss Chard, stems and leaves thinly sliced
½ cup Mixed Cilantro, Mint, Parsley, Basil or Oregano Leaves, chopped
2 Oranges or Limes cut into wedges
Sriracha to be passed at the table
Divide the cooked noodles between deep serving bowls.
Place the piece of beef in the freezer for 30 minutes. Remove from the freezer and immediately slice the beef very thinly crosswise. Then cut the meat into strips.
Divide the cooked meat and the raw meat between the bowls of noodles. (The hot broth poured on top will "cook" the raw meat.) Scatter the bok choy, cilantro and parsley over each portion.
Bring the broth to a boil then immediately ladle into the prepared bowls. Serve right away with the limes and Sriracha on the side for guests to add as they like.