King Pho Soup - ★Cooking Recipes★

Recipe courtesy of Curbside Chef.
Directions for: King Pho Soup

Ingredients

Pho

2 red onion, cut in half (left to right)

2 whole ginger, cut lengthwise

2 Tbsp whole coriander seeds

2 Tbsp whole fennel seeds

10 whole star anise

5 whole cardamom pods

12 whole cloves

2 cinnamon sticks

1 mesh bag

3 - 5 lb(s) beef bones with marrow (leg or knuckle)

2 gallon water

2 - 3 lb(s) whole sirloin or eye round

cup fish sauce

2 oz yellow rock sugar

1 package dry or cooked rice noodles (available from a specialty Asian market)

Garnishes & Assembly

Thai basil

fresh cilantro

fresh bean sprouts

jalapenos

lime wedges

hoisin sauce

fish sauce

Sriracha

Directions

Pho

1. Using an open flame or baked in the oven, char red onions and ginger until completely brown to black in colour. Set aside.

2. Using a saut pan, dry toast coriander seeds, fennel, star anise, cardamom pods and cloves. Allow them to cool and then place in a mesh bag. Set aside.

3. Using a large stockpot, add beef bones, sirloin or eye round beef, water, fish sauce and rock sugar. Add the charred red onions, ginger, and mesh bag. Bring to a boil then drop heat and simmer for 2 hours at medium to medium-high heat. Occasionally, skim the "scum" that floats to the surface; this will assure clear broth.

4. After 2 hours, removed the eye round, set aside and cool. This will be sliced thin and placed in the finished soup.

5. Follow the directions on the package if using dry noodles. If youre using already-cooked noodles, simply place the cooked noodles in a bowl; the hot broth will bring the noodle "back to life".

Garnishes & Assembly

1. Ladle hot broth over noodles in a bowl and add sliced beef. Garnish soup and add your assortment of condiments. For added flavour, add cooked tripe and beef tendons in the soup.

See more: Asian, Beef, Herbs, Main, Soup