Umami Beef Pho Recipes

Steps:

• Tie up the stewing beef nicely.
• Put all the meats for the stock into a pan together with the fat, the sliced onion, star aniseed, cinnamon stick and ginger.
• Roast in a hot oven for about 40 minutes, stirring occasionally, until everything is well browned.
• Move everything to a large pot.
• Cover with water and bring to a boil.
• Skim.
• Add coriander seeds and white pepper.
• Let simmer for at least three hours.
• Take up the stewing beef and let cool, then slice thinly.
• Strain the stock.
• If made one day in advance; keep cool and remove the fat on the second day.
• Prepare the garnish: Slice the (raw) fillet of beef thinly (as for Carpaccio).
• Boil the noodles according to instructions on the package, then drain and rinse with cold water.
• Arrange the garnish (not the noodles; see below!) nicely on a big plate.
• Bring the stock to a boil, add fish sauce to taste.
• When serving, put noodles and stewing meat either into a large serving bowl, or into individual soup bowls.
• Add stock and heat to boiling point (possibly in a micro-owen).
• Serve devilishly hot.
• The guests put the garnish into their soup and the raw meat will be partially cooked from the heat of the stock.

Steps:

• Place beef and/or bones in a large stock pot and cover with cold water. Cover and bring to the boil. Boil rapidly for 5 mins and then remove bones and rinse them in a colander. Pour away water and clean stock pot thoroughly. (This steps removes impurities and ensures a clear soup).
• Place meat/bones back into stock pot and cover with water. Place on a medium heat.
• Toast all of the dried spices in a dry frying pan until fragrant (2-3 mins) and then lightly crush in a pestle and morter. Wrap in muslin, secure and place into stock pot.
• Add sliced ginger and bruise lemongrass stalks before adding to stock pot.
• Blacken onions under a hot grill and then add.
• Bring to boil, turn down to barely simmering and simmer uncovered for at least 5 hours.
• Strain and reserve the cooking liquid. Can retain any oxtail or shin meat for the soup and discard the remainder of the stock pot ingredients.
• Strain the liquid through a muslin cloth into a large sauce pan. Add sugar, 2 tblsp fish sauce and salt to taste.
• To assemble: add cooked noodles, beansprouts and finely sliced raw steak to a deep noodle bowl. Pour over boiling hot stock (this will just cook the steak).
• Add the sliced chilli, spring onion and fresh herbs. Add fish sauce, soy sauce, sesame oil and freshly squeezed lime juice to taste.

Steps:

• Preheat oven to 350oF. Arrange onion quarters, rounded side down, and ginger pieces on small baking sheet. Roast until the onions begin to soften, about 25 minutes. Using kitchen scissors, snip off the darf edges. Toast star anise, cardamom pods, and cinnamon stick in small skillet over medium high heat until aromatic and slightly darker in color, stirring occasionaly, about 3 minutes.
• Bring broth, water and brisket to boil in large pot over high heat. Skim off foam that rises to the top. Add onions, ginger and spices to pot. Reduce heat to medium-low. Cover and gently simmer until brisket is tender, about 2 1/2 hours. Uncover; cool 1 hour. (Can be made 2 days ahead. Chill brisket in soup, uncovered.).
• Discard any fat from surface of the soup; rewarm the soup slightly. Using tongs, tranfer brisket to cutting board. Slice thinly across the grain. Strain the soup into a large bowl; discard the solids in strainer. Return soup to same pot; boil 10 minutes. Add fish sauce and sugar; season to taste with salt and pepper. Reduce heat to low. Add brisket to soup and warm through.
• Meanwhile prepare the garnishes.
• Cook the rice noodles in medium pot of boiloing salted water until just tender; about 5 minutes.Drain.
• Divide noodles among the 6 bowls. Add brisket from soup, then onions, basil and chilies. Pour hot soup over. Serve with the remaining garnishes.

Steps:

• In a large stock pot, add the broth, onion, cinnamon, peppercorns, ginger, anchovy paste, fish sauce and soy sauce. Bring to a boil. Reduce heat and simmer for between 45 minutes.
• Cook the noodles on the side -- al dente. I have tried cooking the noodles in the broth, but they tend to soak up most of the broth, not leaving enough broth when it is time to eat the soup. I have found it is better to cook the noodles on the side and add them to our bowls later.
• Prepare garnishes. Cilantro is a must in my book. Some people also enjoy bean sprouts, lime wedges and sliced green onions.
• After the broth has simmered for 45 minutes, remove the ginger, lemongrass, cinnamon stick and peppercorns.
• Add mushrooms to the broth and simmer for an additional 10-15 minutes (or until mushrooms are tender).
• To serve, place some noodles in a deep bowl. Add some roast beef slices on top. Ladle in a generous amount of the broth on top (make sure it is still hot -- the broth cooks the roast beef). Garnish with plenty of cilantro. Add other garnishes to taste.