Pho tai

This recipe is my own take on traditional pho, a dish I have grown to liking quite a bit these days. There is something home-style about the dish that keeps me coming back to its rich brothy depths. I can’t help but want to discern its tasty secrets for myself. I have changed the broth a little bit to give it a more Americanized taste. This is mostly due to cooking on a budget, and my grocer didn’t have everything I needed… You can also find a traditional preparation here for further ideas: http://www.foodnetwork.com/recipes/calling-all-cooks/pho-vietnamese-beef-rice-noodle-soup-recipe/index.html


Ingredients

2 quarts water
2 tbsp organic beef bullion
1/2 pound eye round steak, sliced thinly
1/2 white onion, halved and sliced into thin strips
1/2 cup chopped green onions
1/8 cup soy sauce
1/8 cup Sugar in the Raw
1 pkg flat rice noodles [use specified for pho or phad thai]
1 lemon grass stem, halved lengthwise
1 large garlic clove, chopped roughly
1 small branch ginger, chopped roughly

1 lime, cut into wedges
fresh cilantro, sweet thai basil, hoisin sauce, and sriracha sauce as condiments

Directions

Begin by placing into a medium soup pot water, bullion, white and green onions, soy sauce, and sugar. Bring to a rolling boil, then reduce to medium-low heat and simmer for one hour. Prepare an herb packet by placing into a coffee filter lemongrass, garlic, and ginger; tying off the filter with cotton string. Simmer with broth. After one hour, bring broth back to a boil. Submerse noodles into broth for 10-15 minutes or until tender, but still firm. Remove noodles and place into bowls. Place meat on top of noodles. Ladle broth/onion into bowl. Toss in fresh cilantro, and serve with sauces, lime and basil.

One thought on “Pho tai”

  1. Hello Zen,

    Why americanize it? Cut out the bullion and do it yourself next time. Lazy American…

    Or add some fennel seed / root to your satchet to get the unique flavor of Pho. Unless you don't actually like Pho.

    With love,

    Duncan

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