Quote:
Originally Posted by fotze
Tell us whiteys what brands of stuff to buy for it, tried to make with Safeway ingredients. The vermicelli is definitely not the same, nor is the satay sauce and pretty much everything else. Did you make your own stock?
|
Of course you have to make your own stock! LOL. None of that packaged powder pho... it's actually pretty easy to make, just takes time to cook so the flavour comes out into the broth.
Here's what I did:
Ingredients:
Broth:
5-6 lbs beef bones (knuckles, neck)
1/2 lb beef tendon (OPTIONAL, cut into bite size pieces, the longer you cook it the more tender it is, so it's up to you when to put it in)
Cinnamon Stick (about 3 inch stick)
Star Anise (it's a spice that looks like a star, I use 8)
Ginger Root (4 inch long, by 2 inch wide, by 2 inch thick)
Onions (2 medium sized ones)
Cloves (6 cloves)
Cardamom (it's a spice, used 1 pod)
Fennel seeds (1 tbl)
Coriander seeds (1 tbl)
Yellow Rock sugar (1 inch by half inch by 1 inch chunk)
Fish Sauce (Brand is "Pla Saitan")
http://www.pichaifishsauce.com/oldwe...itan_brand.gif
Salt (to taste)
Your actual noodles and sides:
Pho Noodles (Brand is "Erawan", product of Thailand, logo is a 3-headed elephant, clear packaging with green print) - 1 pack can serve 3 people with XL bowls.
http://justphoyou.com/store/media/phokit.jpg
Beef (I use eye of round beef) depends how much you want, slice into thin slices
Beef balls (frozen, can be bought in Asian markets)
Lime
Bean sprouts
Basil
Coriander
Mint Leaves
Hot Sauce (Sriracha)
http://chicago.grubstreet.com/sriracha.jpg
Hoisin Sauce
http://ninecooks.typepad.com/photos/...zed/hoisin.jpg
Directions:
1. Roast (broil) ginger and onions on the top rack in your oven until the surfaces are black.
2. Put beef bones in pot, cover with water, bring to boil.
3. Once boiling, let boil for about 10 minutes.
4. Dump everything out, rinse bones under cold water for a bit, and put back into pot. Add water. I used about 5 lbs of bones, added about 30 cups (?) of water.
5. Bring to boil add all other broth ingredients.
6. Let boil for about 10 minutes and turn down to simmer.
7. Let simmer for at least 4 hours. I typically simmer for 8 hours, turn off at night, re-boil the next day, simmer for another 2-3 hours and eat.
8. When ready to eat, taste broth and add salt and fish sauce to adjust the taste in the stock as required.
When ready to eat:
1. Using a ladle, put your raw beef into the stock to slightly cook to desired doneness. Also, put your beef balls in the stock before re-boiling the broth to soften the beef balls.
2. Boil water and add noodles. Takes about 30 seconds.
3. Add greens, ladle in soup and enjoy deliciousness!
Honestly, really easy to make. It's just gathering the ingredients and then a matter of waiting and letting the flavours really get out into the broth. The more you simmer, the more friggin' flavourful it becomes. Awesome winter food and for single people, super easy to have this gigantic vat of pho broth on your stove ready to go when you don't feel like cooking. Don't leave it out on the stove though for more than 5 days I'd say... Under 5 days though, should be fine, I've done it.
