| If you can imagine beef noodle soup for
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| | over an open flame to release essential
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| breakfast, then you decidedly want to try
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| | oils and fragrances. They do not need to
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| Pho, a Vietnamese dish that has been
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| | be blackened - only char to soften. (This
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| around for nearly 100 years. I find my
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| | can be done under a broiler if no open
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| site is more and more leaning towards
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| | flame is available). Remove skin and
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| ethnic dishes that are loaded with big,
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| | blackened pieces from onions and ginger,
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| bold tastes, and that make eating what it
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| | remove stem ends from onions and discard.
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| should be - an experience!
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| | Set aside.
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| Pho (pronounced "phir" in English) is
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| | In a large stock pot, place leg bones and
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| influenced by the Chinese and French
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| | enough cold water to cover. Bring to a
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| cuisines, and was believed to have
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| | rolling boil, and boil approximately 3-5
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| originally derived from a French soup,
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| | minutes. Remove from heat, and rinse
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| "pot au feu",(pot on fire)which Wikipedia
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| | under cold running water. Thoroughly
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| defines as a French beef stew. This is
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| | clean stock pot, and return cleaned bones
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| usually a mixture of cuts of beef,
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| | to pot. Add 6 quarts of water bring to a
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| vegetable, and spice.
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| | rolling boil, and reduce to a gentle
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| Pho had its humble beginnings nearly 100
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| | simmer. Add onions, ginger, star
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| years ago, and at that time was basically
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| | anise,cloves, cinnamon stick, cut up
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| boiled beef, broth and noodles. It has
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| | flank steak, salt, fish sauce, and rock
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| since evolved into much more than that.
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| | sugar. Simmer about 1 1/2 hours, and
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| During the war in Viet Nam, when beef
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| | remove flank steak. (Steak should be done
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| became scarce, a pork version (pho lon)
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| | through but chewy) Cool steak in bowl of
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| evolved.
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| | cold water to keep it from drying out and
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| The combination of both French and
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| | turning brown. Refrigerate flank steak.
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| Chinese occupation has led to a diverse,
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| | Continue simmering broth for
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| unique cuisine that is admired by many.
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| | approximately 3 hours, skimming scum and
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| When the Vietnamese fled to the US in
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| | fat from broth occasionally, and
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| 1975, they brought to the United States
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| | stirring bones from time to time.
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| their unique cuisine and heritage. It is
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| | When done, strain broth through
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| how Pho was introduced to us...
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| | double-folded cheesecloth in a colander
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| As a Viet Nam vet, I am probably a bit
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| | to remove any impurities and pieces of
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| more familiar with the SE Asian cuisine
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| | tendon. Discard bones. To make
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| than most. I also worked for many years
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| | preparation of Pho much easier,
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| with a large population of Vietnamese
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| | refrigerate broth overnight. When cold,
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| when doing vocational rehab. As a
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| | any excess fat can be easily removed from
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| results, I enjoy the cookery of the East.
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| | the cold broth. The idea here is to have
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| It is spicy, oft-times hot, and is also
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| | a very clear, fat-free broth.
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| very healthy.
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| | To Prepare The Bowls:
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| Offered here is a basic recipe for Pho.
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| | Slice the sirloin or round steak against
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| I have spent extra time lately with my
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| | the grain in very thin slices.
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| brother after Mom's passing. Howard,
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| | (Freezing for a half-hour makes this
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| also a Viet Nam vet, and I talked a lot
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| | easier)
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| about the culture there, and the great
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| | Thinly slice cooked flank steak
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| meals to be had. He, too, loves the
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| | Heat broth to boiling over medium heat.
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| bold, spicy hot foods of the Orient...
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| | Blanch noodles in 3-4 quarts of boiling
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| We are accustomed to meals of bacon and
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| | water, and use a strainer to remove each
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| eggs, French toast, sausages, big
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| | bowl portion. Blanching should only take
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| whacking slices of ham for breakfast.
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| | about 10-20 seconds, until the noodles
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| All loaded with fat grams and way too
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| | have lost their stiffness, and are easily
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| much cholesterol. Do your self a favor,
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| | managed.
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| and try Pho one of these mornings
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| | If using fresh noodles, simply untangle
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| instead...
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| | and rinse in cold water.
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| Enjoy!
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| | Blanch bean sprouts in same water until
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| Assemble These Ingredients:
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| | wilted but crunchy.
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| 3 medium unpeeled yellow onions (approx 1
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| | Fill each bowl approximately 1/4 full
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| pound)
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| | with noodles, place cooked flank steak
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| 4-inch piece unpeeled ginger (approx 4
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| | and slices of raw sirloin or round steak
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| ounces)
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| | on top of noodles. Garnish this with
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| 5 to 6 pounds beef soup bones (leg and
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| | sliced scallions, thinly sliced onions,
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| knuckle bones - have butcher cut into 2-3
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| | and chopped cilantro.
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| in sections)
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| | Ladle seasoned broth into bowl. The idea
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| 1 lb flank steak. cut into bite-sized
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| | here is to have the boiling broth cook
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| pieces.
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| | the thinly sliced raw steak. Season with
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| 5 star anise
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| | freshly ground black pepper.
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| 6 whole cloves
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| | A garnish plate is served with the
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| 3-inch cinnamon stick
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| | completed Pho. It is customary for the
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| 1 1/2 tablespoons salt
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| | diner to pull the leaves from the stalk
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| 1/4 cup Hot chili sauce
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| | of the basil and mint to season their
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| 2 tablespoons fish sauce
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| | meal. Take thinly sliced peppers, swirl
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| Freshly ground Black pepper
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| | them into the soup for added flavor. Add
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| 1 ounce rock sugar (duong phen) or 1
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| | the slice of pepper if you like it very
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| tablespoon white sugar
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| | spicy. Lime wedges are used to add a
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| For The Bowl Itself:
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| | tartness to the soup. Bean sprouts are
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| 1/2 lb sirloin or round steak
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| | also used as a garnish.
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| 1 TBS Cilantro-chopped
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| | This variation of Pho is typically served
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| 2 14 ounce packages of small ( 1/8-inch
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| | in South Viet Nam. In the North, Pho is
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| wide) dried or fresh banh pho noodles
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| | a much simpler dish, minus a lot of the
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| 2-3 scallions, with green tops sliced
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| | ingredients found in this recipe. In the
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| into small rings.
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| | North, Pho is served without the herbs
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| 2 cups fresh bean sprouts
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| | and bean sprouts. Green chilies and lime
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| 2 Limes cut in wedges
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| | only are used as condiments. In the
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| 1 bunch Fresh mint
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| | South, Pho can be served with a dozen
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| 1 bunch Fresh Asian or regular basil
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| | different ingredients.
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| 2 Fresh chili peppers, thinly sliced
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| | Pho has become very popular in the United
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| (Thai dragon or bird preferred)
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| | States. There are at last count over 500
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| To Make The Broth:
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| | Pho restaurants scattered across the US.
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| Char 2 of the onions (reserve the other
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| | Pho is often served with spring rolls and
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| onion for bowl preparation) and ginger
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| | egg rolls.
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