Pho tai

Zen Pho

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.

1 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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