Thread: Foodies, Post Pics of Your Food!!!

I got a good Pho recipe from some Viet family friends but I have yet to try it out. Looks like a lot of work and I usually don't cook too large a portion as I'm not a big leftovers fan.

Can I attach a word document to a post?

cut and paste it? i'd like to try making it, but ya, i hear the broth can take some time... i normally buy a can of broth at the viet store, but i don't really like to. i'd prefer to control what goes into it myself.

Pho Recipe

INGREDIENTS

Ox bones (Knuckle and leg bones)	2 lbs
Oxtails	2 lbs
Onion, i.e. Maui onion	2
Lime	3
Chili pepper	Optional
Green onion	One bunch
Salt, black pepper
Bean sprouts	1-2 lbs
Ginger	1 piece
Star anise	5 - photo
Cardamon	4 (dried ones) - photo
Cinnamon	3 pieces
Hot chili sauce/hoisin sauce –	See photo
Pho noodles/rice sticks (BANH PHO in Vietnamese)	2 lbs. You can buy them dried or fresh. I love the slippery softness of fresh noodles (look in the refrigerator or freezer section) Look for ones that are medium thickness and flat like these. – see photo
Fresh mint, basils

COOKING PROCESS
1) Preparation
- Clean ox bones and oxtails, fill a pot with water and the bones
- Clean beef (chuck, brisket, rump, cut into large slices), slice beef thinly. You want your beef slices as thin as possible. The secret to cutting meat is to cut across the grain (see photo attached)
- Ginger (cut slices) and 1 onion (2 halved) will be roasted until their skin/cover were burned. Remove the burned layers by a knife (see photos). Roasting the onions and ginger gives you a wonderfully mellow and naturally sweet flavor.
- Wash bean sprouts, fresh mint, basil, and other herbs
- Wash green onion, chop the onion into small pieces
- Wash chili pepper, chop chili peppers. Lime (cut in wedges),

2) Directions:
(1) Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 5-10 minutes.

(2) Parboil the bones: Fill large pot with cool water. Boil water, and then add the bones/oxtails, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones/oxtails and rinse out the pot. Refill pot with bones/oxtails and cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.

(3) Boil broth: Add roasted ginger, onion, fish sauce (4 spoons), salt, cinnamon, star anise, and cardamon and simmer uncovered for 1 1/2 hours. If you want cooked beef meat, add some in. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 2-3 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.

(4) Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed.

(5) Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. Add chopped green onions. As soon as the broth comes back to a boil, ladle into each bowl. The hot broth will cook your raw beef slices. Serve immediately.

Herbs, sliced/chopped chili peppers, bean sprouts, hot chili/Hoisin sauces can be optionally added.

[QUOTE=Fisch;2263000]Pho Recipe

challenge accepted

This looks like fun to make! and if its all rainy tomorrow its a great day to make something that I haven't made before. cool

thanks, fisch. i'll give it a try when i can get down to the viet store. might do it when my parents are around so we can all share.

[QUOTE=Tracy M;2263111]

Originally Posted by Fisch

Pho Recipe

challenge accepted

This looks like fun to make! and if its all rainy tomorrow its a great day to make something that I haven't made before. cool

good luck! heh, like I've said I haven't made it yet but I've eaten it as they've made this recipe for a few parties at my mom's place.

Underbelly: Little Italy, San Diego
Belly of the Beast Ramen:
-Oxtail Dumpling
-Smoked Brisket
-Hoisin Glazed Shortrib
(+ Chashu Belly)

I just ate at Burlap in Del Mar. It is one of Brian Mularky's places and it was damn good. I was there with my wife and my friend and his pregnant wife. My wife ordered short ribs and no appetizers, she does not like seafood nor experimenting with new tastes. My buddies wife just got some clams, because she cannot eat anything un-cooked. Me and my buddy ordered all of the crazy stuff that you see on Top Chef. We had beef cheeks, venison carpaccio, foi gras, short ribs of some sort, and crab cake with pate there could have been more but I cannot remember. The food was excellent and there is nothing that I would have changed. Last year we ate at Brian's other place Sear Sucker, and it was just as good.
The only complaint was that at both places the music is really loud, but besides that I would recommend it to anyone. Our bill for Burlap was about $300 with tax and tip and the bill for Sear Sucker was a bit more, but we also ordered a few bottles of wine there. And that is how my friends wife got pregnant.

[QUOTE=Fisch;2263172]

Originally Posted by Tracy M

good luck! heh, like I've said I haven't made it yet but I've eaten it as they've made this recipe for a few parties at my mom's place.

Ok, I take my challenge back. lol, I spent too much time in the asian supermarket trying to find ingredients I dont' have. Finally I get it all together (except ox tails - I have to go to the meat market for that) and its late Sunday. So I'll just put it aside for now and when i get to the meat market I'll get the tails and try again. :-)