Team BEEF Oregon January Recipe

Team BEEF Oregon Katherine Doverspike Vietnamese Pho  

 

Serves 6

Plus extra broth! 

Beef Bone Broth

2# Beef brisket, chuck or fatty short ribs

4# bones-marrow and knuckle

2 Onions, peeled and halved

1-4 inch segment of ginger root sliced (does not need to be peeled)

5- star anise

3-cinnamon sticks

4-cardamom pods

3-whole cloves

2-Tbsp. White sugar

1-Tbsp. Salt

3tbsp. Fish sauce

Remove beef and bones from packaging and place in a pot and cover with water. Boil for 5 minutes to remove impurities. While boiling, heat a heavy skillet over high heat until slightly smoking-do NOT add any oil. Add in halved onions and sliced ginger cut side down, roasting until charred on all sides. Set aside. Reheat skillet and add in spices to toast for 3 minutes to release aromatics. Set aside. Bring 15 cups of water to boil in a large stock pot. Strain and rinse beef and bones, then add to boiling water along with the charred onion, ginger, toasted spices, sugar and salt. Water should barely cover ingredients. Cover and simmer for 4 hours on low heat. Remove the brisket/chuck/ribs and set aside to cool and shred later. Simmer remaining broth for 1 hour uncovered on low heat. Strain broth into another pot and discard strained remnants. Add fish sauce and adjust flavor with salt/sugar to your taste. If you feel the broth is too fatty, cool and skim fat off of the surface of the broth before heating for the pho.

10 oz dried pho rice noodles

10 oz lean beef like flank, top round, filet, skirt, London broil, or sirloin, slightly frozen and very thinly sliced.

1 ½ cups fresh bean sprouts

1 plastic container of Thai basil (about 1 oz)

1 bunch cilantro, leaves roughly chopped, no stems

1 lime cut into 6 wedges

Finely sliced Thai chilies (optional)

Hoisin to taste

Sriracha to taste

Removed brisket from broth

Prepare rice noodles according to package instructions. If you have not shredded your brisket, do so at this point. To assemble Pho, divide noodles evenly amongst the 6 bowls. Distribute raw beef amongst the bowls, along with the shredded brisket. Ladle hot broth over beef, enough to submerge and cook the steak. Stir for 30 seconds to one minute, allowing the hot broth to do its work. Then top with desired toppings and condiment. Serve immediately.