TheMuddyShoe - Pho

Pho

Broth
3lbs Beef Soup bones
2 lbs of chicken bones (legs and wings are good)
1 turkey leg (optional)
7 oxtail pieces (optional) (usually 2 per person)
1 Large white onion
8oz Ginger
1 ½ oz star anise
6 whole cloves
Salt to taste

Bowl Toppings

Cilantro (chopped)
bean sprouts
White onion (sliced thin)
Green Onion (chopped)
Basil
lime
jalapeño
Sriracha
Hoisin Sauce
rice noodles (I like large or x-large noodles)

Protein Toppings

1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
Firm tofu cut into rectangles
Imitation Crab
Chicken Slices
Turkey Slices
Beef meatballs (bò viên)

Ok first thing is you are going to need to toast the onion and ginger. So peel the onion and cut in half. Also peel the ginger and cut in half. You can toast them anyway you want. If you have a grill use it. I like fire so I use my cooking torch which takes a bit longer but fun. The onion and ginger should be lightly toasted. You should also toast the anise and cloves in a pan just for a few min to bring out the flavor.

At this time you will also want to soak the rice noodles at least 3 hours before eating.

You are going to need a big pot so get a 12 quart pot or bigger. Put the soup bones, chicken, onion, ginger, ½ oz of star anise, 6 cloves, and a teaspoon of salt. Fill the pot with water (10 quarts approx.) to 1 inch from the top. Bring it to a boil and then reduce the heat to low. It should bubble but not boil. Now wait for about 10 hours. After about 4 hours you will want to add the rest of the star anise and the ox tails to the broth. You are going to get a huge layer of fat on the top the easy way to get rid of it is to after 10 hours of boiling let it cool and stick it in the refrigerator the next morning you can scrap of the top. You can also skim the top to remove the fat. When you serve Pho turn the heat up so the broth is at a full boil, ladle out the soup where it is at a rolling boil there will be less fat in that area.

Note: When I make pho I boil my soup on low for 24 hours and I use a huge pot. I also double or triple the recipe so I can feed an army. I add my oxtails 6 hours before we are ready to eat.

Note: if you added oxtails to your pho please remove them from the broth (6 hour cooking time) the meat should be falling off the bone. If you haven’t had oxtails you should try it they are absolutely delicious.

Cooking the noodles: I like to cook the noodles one bowl at a time; this will require you to purchase a Stainless Steel Single Mesh Deep Noodle Strainer. Amazon has them for nine dollars so it’s a cheap kitchen utensil. Boil some water in a pot that fits your noodle strainer. Grab a handful of noodles and put it in the noodle strainer and dip it into the hot water. Soak for 1-2 min it will cook pretty fast so you have to watch it. The noodles should be a tad bit firm but not crunchy.

Then put the noodles in a bowl you should use a ceramic bowl they say it keeps the soup warmer longer. Add Cilantro (chopped), bean sprouts, White onion (thinly sliced), Green Onion (chopped), Basil, lime, Sriracha, and hoisin sauce. You want to experiment and add what you like there are no rule on what to add to your pho.

Invite some friends over and have some soup.