Pho (rhymes with “duh”) is the national soup of Vietnam and one of the most popular Asian noodle soups in America. Originally just a boiled beef and noodle soup, it has evolved over the years. Now it comes in chicken, cooked beef, raw beef, pork and vegetarian versions. On the west coast you can find many Pho restaurants and chains. The extra ingredients served on the side, known as Pho garnish plates, is mostly an American thing, but might be found in Southern Vietnam.
Makes 6 to 8 servings
3 large onions
1 tablespoon peanut oil
4 ginger slices
2 carrots, sliced
5 pounds combination of meaty beef and chicken bones
1 small stick cinnamon
1 star anise
2 whole cloves
2 cloves garlic, unpeeled, smashed
1 teaspoon whole black peppercorn
1/2 pound beef sirloin, sliced very thin across grain, bite-size
1 green onion, finely sliced
2 cups (1/2 pound) fresh bean sprouts
1/4 cup chopped coriander leaves (cilantro)
4 fresh red or green chilies, sliced
2 limes cut into wedges
8 ounces rice sticks, soaked in hot water for 30 minutes, drained
2 to 3 tablespoons fish sauce
fresh black pepper to taste
Slice two of the onions into 1/4 inch slices. Heat 1 tablespoon oil in a frying pan. Add the sliced onion, ginger and carrots, and cook, stirring, until the outside has browned. Remove and drain.
Slice the remaining onion into paper-thin slices and set aside.
Rinse the bones and place in a stockpot. Cover with cold water. Bring slowly to just a boil. Reduce heat and simmer, uncovered. For a clear broth, skim off foam and do not boil.
After 10 to 15 minutes, add browned onion, ginger and carrots, cinnamon, star anise, cloves, garlic and peppercorns.
Simmer the stock, partially covered, for 3 to 6 hours, skimming regularly. If necessary, add more water to keep the bones covered. Strain the stock, skim off and discard any fat.
At serving time, arrange the sliced raw beef on a platter. Garnish with reserved white and green onion. On another platter, arrange the bean sprouts, coriander, chilies and limes.
Meanwhile, quickly plunge the cooked rice sticks in boiling water to heat. Drain. Place equal portions in each soup bowl. Cover to keep warm. Heat beef stock to boiling. Season with fish sauce and pepper. Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot. Offer each guest a bowl of warm rice noodles. Each diner adds some beef and onion to a bowl. Ladle the hot stock over the meat, stirring to cook the meat.
Add the bean sprouts, coriander, chilies and lime to taste. Enjoy with chopsticks and a soup spoon.
Optional: Pass fresh basil leaves, cilantro, additional chilies, fish sauce and ground peanuts at the table.