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