Pho (Noodle Soup with Beef)
To achieve savory phở broth, the beef and spices must be stewed for 2 1/2 hours.
The recipe is from Hanoi-based Chef Didier Corlou, owner and chef behind La Verticale and the recently-opened Madame Hiên. Chef Corlou, born in Brittany and who first arrived in Vietnam in 1991, is a master of mixing combining French and Vietnamese ingredients and techniques.
- 600g Pho noodle (rice noodles)
- 300g beef bones
- 250g beef rump
- 100g beef fillet
- 15g shallot
- 20g old ginger
- 1 unit star anise
- 2 cm cinnamon stick
- 1 pod black cardamom
- 6 pints cold water
- 2 limes
- green onion
- fresh herbs - coriander, peppermint
- fish sauce (nuoc mam)
- fresh chili
- salt & pepper
- Wash the bones and the meat thoroughly. Pat the piece of fillet with absorbent paper.
- Roast the ginger & shallots. Dry the star anise and black cardamom and slightly crush them.
- Put everything in a piece of clean cloth together with cinnamon and tie well.
- Start making the stock with 6 pints (3 liters) of cold water, put the beef bones and cook on brisk heat. When it comes to a boil, skim. Reduce heat to low. Add the spice bundle and the spice of rump stick. Season with fish sauce (nuoc mam) and salt. Simmer over the slow heat for about 2 and 1/2 hours. Take the spice out when the stock has become fragrant enough.
- Take out the bone of meat. Hang the meat to drain and dry it well. Keep the stock boiling
- Adjust seasoning. Slice the herb, the green onion and the beef.
- Poach the "pho" noodle in boiling water for 2 seconds, divide into individual soup bowls. Arrange the meat in each bowl, herb and onion on top. Pour the stock.
- Serve hot with little lemon juice, sliced chili or chili sauce.
Serving Size: 3-4
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Preparation Time: 50 minutes