Finally the weather is beginning to break here in the Midwest and I for one love a clear, light “Bowl of Heaven” when the sun shows it’s face again! I am referring to PHO (pronounced fuh). This delicately spiced beef and noodle soup is practically the national dish of Vietnam. Pho joints are everywhere in Vietnam-hidden down alleyways and sitting proudly on street corners…hence the “street food” tag it carries. The secret to making a good pho is in the layering of flavors. Thankfully, most of the ingredients are readily available in your local Asian market. Here is my version of this great dish.

Pho Broth/Serves 4

Ingredients:

• 2 large Shallots, unpeeled
• 1 - 2 inch thumb of Ginger, unpeeled
• 1/2 tsp Fennel seeds
• 3 pc Star Anise
• 1/2 Stick Cinnamon
• 1/2 tsp Black Cardamom seeds
• 3 cups Beef Sttock
• 1 cup Chicken Stock
• 8 oz Beef Sirloin, cut across the grain into 1/16” slices
• Salt, Kosher, to taste
• 2 tablespoons Fish Sauce
• 4 ea Scallions, green parts thinly sliced, white parts left whole
• 1 Serrano Chile, sliced
• 1 lb Rice Noodles, small, flat
• Freshly Cracked Black Pepper
• 1 tsp Rice Vinegar
• 1 medium Yellow Onion, peeled, halved, thinly sliced
• Cilantro Leaves for garnish
• Mung Bean Sprouts for garnish
• Thai Basil Leaves for garnish
• Hoisin, for garnish
• Sriracha, to taste

Method:

Arrange a rack 4” from broiler and heat. Put shallots and ginger on an aluminum foil-lined pan and blacken under broiler turning often. Once blackened, remove and cool to touch, scrap off blackened peel and discard. Cut Ginger and shallots in half and smash with a knife. Heat fennel seeds, star anise, cinnamon and cardamom in a small skillet over medium heat and toast until fragrant. Transfer to a bowl and set aside.
Place beef & chicken stock in a medium stock pot. Add toasted spices, salt, white part of the green onion, ginger & shallots and bring to a simmer. Skim when necessary…simmer until broth is full of flavor approx twenty minutes. Strain stock into another stock pot and discard remnants. Season with fish sauce, rice vinegar, chile & black pepper. Meanwhile place rice noodles in a large bowl and pour boiling water over to cover. Let soak until noodles are tender, approx ten minutes, then drain and divide amongst 4 bowls.

Top noodles with raw beef, onions, then scallion greens, mung bean sprouts, Thai basil and cilantro. Pour boiling broth over and serve!

Serve hoisin, sriracha & fish sauce on the side.

Mmm good!

Good Cooking!

Brian