Brad's Vietnamese pho

Name: Brad's Vietnamese pho
Cuisine: American
Ingredients: for the broth; 5 lbs beef soup bones; 1 1/2 LG yellow onion; 4 Oz piece fresh ginger root; 4 cloves garlic, peeled; 2 tsp anise extract; 8 whole cloves; 1/2 tsp ground cinnamon; 4 tbs premium fish sauce; 3 tbs granulated beef bouillon; 1 tbs Himalayan pink salt; 3 tbs brown sugar; for the meat; 1 lb boneless sirloin beef steak; 1 lb tripe, optional; for the bowls; bean sprouts; 1 pkg rice sticks; 1 bunch green onion, sliced into rings. only the green part; for the toppings; 4 limes cut into wedges; Thai basil; cilantro; Sriracha sauce; slices jalapeño

wingmaster835 @wingmaster

Sequim Washington

This is my daughter's favorite food. I make it often. I try to use star anise when I can instead of anise extract. 4 or 5 whole anise will replace the extract.

wingmaster835 @wingmaster

Sequim Washington

This is my daughter's favorite food. I make it often. I try to use star anise when I can instead of anise extract. 4 or 5 whole anise will replace the extract.

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Ingredients

for the broth
5 lbsbeef soup bones
1 1/2LG yellow onion
4 Ozpiece fresh ginger root
4 clovesgarlic, peeled
2 tspanise extract
8whole cloves
1/2 tspground cinnamon
4 tbspremium fish sauce
3 tbsgranulated beef bouillon
1 tbsHimalayan pink salt
3 tbsbrown sugar
for the meat
1 lbboneless sirloin beef steak
1 lbtripe, optional
for the bowls
bean sprouts
1 pkgrice sticks
1 bunchgreen onion, sliced into rings. only the green part
for the toppings
4limes cut into wedges
Thai basil
cilantro
Sriracha sauce
slices jalapeño

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Steps

1

Place soup bones on a baking sheet. Sprinkle with salt and pepper. Bake at 425 for 10-15 minutes.
2

Remove to a large stock pot. Pour 6 qts water over them. Bring to a boil. Reduce heat and simmer for 2 hrs. Until meat on bones becomes tender. Remove meat to a plate to cool.
3

Remove bone and tendon from the soup bones. Place in fridge until ready.
4

Allow broth to cool. Strain broth and skim fat off the top.
5

Measure broth and return with water to 6 qts.
6

Quarter onion, and peel and slice ginger. Add to broth with the rest of the broth ingredients. Simmer for two hours. Broth should have a strong flavor because it will tone down when you add it to the noodles.
7

Place rice sticks in hot water for 15-20 minutes
8

Slice sirloin and tripe into thin slices. Bring to room temperature
9

In a pot of boiling water. Boil tripe for a few minutes until tender.
10

After soaking noodles, blanch in same pot of boiling water for 30-40 seconds
11

Start assembly of bowls. Fill bowl 1/4 full of noodles. Then lay beef and tripe slices on top. Cover with boiling broth. Drop in bean sprouts and green onions. Add desired toppings and serve. Place prepared toppings on a plate at the table in case more needs to be added

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Cooksnaps

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wingmaster835 @wingmaster

on October 30, 2016 01:41

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.