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Friday, 22 April 2016

Recipe: Beef Pho - Vietnamese National Dish - Noodle Broth (rated 18)


Firstly let me begin by explaining the 18 rating. This recipe has been simplified so that an 18 teen year old with relatively little skill or interest should be able to produce a pretty decent rendition with an “am I bovered” amount of effort! (but proper good!! - chuck it all in the pot - 3hrs gaming - noodle dreams - lush)

short rib - cow rib init - cut into 4
ingredients for the beef pho (serves 6)
for the stock
3L water
2 chicken stock
75g  ginger (cut into 4 slices & charred)
2 large onion (cut into 8 & charred)
6 star anise
2 cinnamon stick
25g rock sugar (or brown sugar)
12 small oxtail segments (2pp)
3 short ribs (1/2pp) (what are short ribs? see below)
100ml fish sauce (to taste)

40g lime juice (1 or 2 limes)

for the pho 
600g fresh noodles (100g pp)
or 3 cucumbers (shredded)
500g sirloin / ribeye (80g pp medium rare)
2 large steaks

for the garnish
10g thai basil (4 leaves pp)
20g coriander (10 clovers pp)
4 spring onions (cut into rings)
1 red onion (cut in half, then semi circles) 
2 chillies (cut into rings)
fish sauce (tsp pp)
1 lime (1/6 each)

apparatus / equipment
knife
large boiling pot


method
stock
Put all the ingredients into a boiling pot, bring to the boil, then turn the heat down to simmer. (Volume knob to 3 or 4!)
Simmer for 3 hours. Take the steak (for the pho component) out of the fridge so it’s at room temp when you cook it.
Salt it (a couple of pinches of salt on each side - evenly distributed) and leave it in a takeaway box. (or similar)

pho 
Just before the stock is due to be ready. Remove the short ribs and place on a chopping board. 
Cook noodles for 2 minutes in boiling water, then strain and place in hot serving bowls.
Add some oil (a glug - pour for 1/2 second) to the steaks and turn them to cover them with oil. Place them into a hot pan. Turn them once the underside is brown, 2-3 minutes max. Remove and place on a chopping board once the other side is brown. Leave them there (to rest) while prepping the garnish & assembling the pho.

to serve
Remove the meat from the short ribs by cutting along the flat part of the bone. Slice the meat thinly.
Prep the garnishes as shown. Share out the oxtail and broth into bowls, slice the steak and garnish!!
Good to go!!





If you can be bovered: stock
Boil the meat separately before you start for 5 minutes, and discard the water it was boiled in. 
(Will result in a clearer broth as it forces a lot of scum to the surface - out of the meat)
Char the ginger and onion on a griddle pan, this adds a nice flavour giving a more complex broth.
Skim scum off the broth constantly as it’s cooking.

thinking ahead (aka for when you really can’t be bovered)
Put the stock including oxtail and sliced short rib in a resealable plastic bags. 600g / bag.
Bust it out of the freezer when you want a pho!
Nuke it for 10mins (800W microwave). Make the noodles and steak while it defrosts!
Great hangover cure with minimal effort!

what could go wrong? (notes)
I couldn’t be bovered and I ended up eating 40p quick noodles. (Ahem, for the rest of my life!)

sirloin steak - medium rare

oxtail - niblbes






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