Pho

A household favorite is Pho.  My Mother-in-Law taught me how to make this traditional Vietnamese soup. It is crazy easy but does require you know what it is supposed to taste like to get the seasoning right.

My sister Tulare said she had tried the soup and wanted to learn how to make it so I figured I might as well document it.

Typically you start the night before or as in this case I prepared it so I could set it on the stove to cook all day. It needs to stew for at least 8 hours so it is a good one to be cooking while you are working (assuming you are okay with the stove on while you are away).

You will need a big stock pot. The first list of ingredients are to make the base stock.

Pho part one: 

(3) Large brown onions scrubbed clean (but do not peal)

(1) Large piece of ginger scrubbed clean (but do not peal)

(2-2.5 lbs) Ox tail

(1) Pho Season bag

 

First you get the stock pot on the stove. Fire on full blast, place the veggies in the bottom. Now this might someday kill your stock pot but mine has lasted for quite a few years and I have not burned through it (yet). 

The onions and ginger cook like this for 5-10 min. Roll them around every now and then so the burn marks are evenly distributed.

Next take them out of the pot and transfer to a cutting board. At this point my mother-in-law would use a mallet and beat them into submission. I like to play with knives more than hammers so i cut them up.

Now remember the pot? It is like crazy hot. This for some dumb reason is my favorite part. Take water (I usually have it already hot to help the process along) and dump some in the pot. It boils. I know dumb; but there is something completely awesome watching it go from not boiling to instantly boiling, then violently boil and just as fast stop. Crazy dumb fun.

Boiling water - no joke (you have to click on this link then click on it again on the next page, yes just to see my 3o sec video of boiling water)

Ok, back to work. All the veggies, the ox tail and the season packet go in the stock pot.

Let come to a boil, turn down to simmer while covered and say good night (or go play WOW).

The next day your house will smell all nice and soupy. It will look very happy as well. Now the rule always was you fish all the stuff out and dump it leaving the beef broth base to make the soup with. The veggies are toast but you might be able to salvage some meat. I suspect the flavor is long gone but it would add something to your final product (not sure if it a good thing or not but in came up in conversation tonight). 

After you pull all the goodies out you need to skim the fat. I use a tall, thin, clear container to do this (a clear restaurant water pitcher is awesome for the job as it lets the fat collect in a small space). Once done return the clear broth to the pot. Now you just have to season it. This is the part where it is very helpful if you know what it should taste like. Here is what we used for this batch:

(1-1/4 Cup) Fish Sauce (3 crab brand is the favorite, watch for knock offs by checking the bottom of the bottle for the three crabs)

(1 Tbs) Kosher Salt

(3/4 Cup) Sugar

We got there slowly, adding items and tasting, in four rounds and adding some water.

Now the noodles. Thick or thin Pho Rice noodles are just a preference. I like the thick. I also really like elephants

I like to soak them in cold water for about 20 min, then boil until still a little chewy. Rinse with cold water (I almost typed clear cold water… like someone would use dirty water).

 

 

 

 

 

The rest is all optional. We often do not eat it with meat (unless at a restaurant) but we did tonight (and the way the kids reacted I guess I will more often in the future). The beef is eye of round. In the Asian markets you can usually get them to use the deli slicer and slice it super thin for Pho. This was 1lb for 5 people and we only used 1/2. Traditionally you put the thin raw beef on the noodles and pour hot soup on it. It cooks partially and is served rare. That does not fly in my house so I take some soup and boil it in a small pot. then cook a couple pieces at a time in the soup before throwing them on top of the noodles.

Assembly:

Noodles in bowl, meat on top, fill with hot soup until everything just starts to float (but leave some room for other items).

Garnish items served with soup:

Bean sprouts (all veggies just washed and raw)

Thin sliced onions / green onions

Cilantro

Asian basil

Asian pepper sauce (schirracha) & Hosin sauce

Cut lime wedges (usually 1-2 per bowl of soup)

 

 

 

 

 

 

 

 

You will have left overs for Many nights so be sure to use it as an excuse to have at least 2 dinner parties with friends / neighbors.