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