PHO 2
February 1st 2008 08:56
Further to my pho gripe, I am continuing on my never ending search.
In fact the very same day that I published that last item, I went and bought myself one…it was rubbish, the meat was grey…yes grey.
I tasted it and boy was it…errr, I think interesting is the most polite way to put it.
Oh and to top it all off there was no side of lime or Thai basil…I should have seen it coming.
Yes, I only have myself to blame.
I figure, ‘Bugger this – I’ll make my own!’
So I did
And I was really impressed with the result. The only ingredient I was missing was the nuoc mam…but it’s the star anise that was the real star of the dish.
So here’s the recipe, give it a try, it takes a bit of time but that’s all in the simmering. It is super easy to make and I highly recommend it.
PHO – Serves 6
Ingredients:
250g beef Sirloin
500g rice stick (Noodles soaked in warm water for 20 mins)
1 spring onion finely sliced
115g (cup) bean sprouts
bunch coriander
bunch Thai basil
2 limes quartered
hoisin sauce, nuoc mam (to serve)
For the stock:
1.5kg oxtail trimmed of fat and cut into pieces
1kg of beef brisket
2 large onions
2 carrots peeled and chopped
7.5 fresh ginger chopped
6 cloves
3 cloves garlic
6 star anise
2 cinnamon sticks
30 mil soy sauce
salt
nuoc mam
METHOD:
Stock: put the meat only into a deep pot and boil for 15 minutes to blanch. Strain the water rinse the meat then put back into the pan with all the rest of the ingredients for the stock except for salt and nuoc mam add 3litres of water and bring to the boil. Once it’s boiled cover and simmer for 2 – 3 hours.
Remove lid and simmer until the stock has reduced to about 2 litres. (approx 1hr)
To serve:
Soak the noodles and drain when soft.
Cut the beef sirloin against the grain.
Heat up the stock and season with nuoc mam and salt.
Divide the noodles into the bowls, top with spring onions and thinly sliced beef (raw)
Pour over the boiling stock and it will cook the beef.
Put bowls of herbs and limes and sauces on the table and allow diners to add extra flavour as they like.
Enjoy.
In fact the very same day that I published that last item, I went and bought myself one…it was rubbish, the meat was grey…yes grey.
I tasted it and boy was it…errr, I think interesting is the most polite way to put it.
Oh and to top it all off there was no side of lime or Thai basil…I should have seen it coming.
Yes, I only have myself to blame.
I figure, ‘Bugger this – I’ll make my own!’
So I did
And I was really impressed with the result. The only ingredient I was missing was the nuoc mam…but it’s the star anise that was the real star of the dish.
So here’s the recipe, give it a try, it takes a bit of time but that’s all in the simmering. It is super easy to make and I highly recommend it.
PHO – Serves 6
Ingredients:
250g beef Sirloin
500g rice stick (Noodles soaked in warm water for 20 mins)
1 spring onion finely sliced
115g (cup) bean sprouts
bunch coriander
bunch Thai basil
2 limes quartered
hoisin sauce, nuoc mam (to serve)
For the stock:
1.5kg oxtail trimmed of fat and cut into pieces
1kg of beef brisket
2 large onions
2 carrots peeled and chopped
7.5 fresh ginger chopped
6 cloves
3 cloves garlic
6 star anise
2 cinnamon sticks
30 mil soy sauce
salt
nuoc mam
METHOD:
Stock: put the meat only into a deep pot and boil for 15 minutes to blanch. Strain the water rinse the meat then put back into the pan with all the rest of the ingredients for the stock except for salt and nuoc mam add 3litres of water and bring to the boil. Once it’s boiled cover and simmer for 2 – 3 hours.
Remove lid and simmer until the stock has reduced to about 2 litres. (approx 1hr)
Soak the noodles and drain when soft.
Cut the beef sirloin against the grain.
Heat up the stock and season with nuoc mam and salt.
Divide the noodles into the bowls, top with spring onions and thinly sliced beef (raw)
Pour over the boiling stock and it will cook the beef.
Put bowls of herbs and limes and sauces on the table and allow diners to add extra flavour as they like.
Enjoy.
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