Phở

6 lbs beef bones
1 T salt
12 oz rare eye of round beef steak
1 t salt
4 oz ginger, unpeeled
2 medium yellow onions
1 phở spice bag
    Alternatively a tea strainer with
        2 small sticks cinnamon
        10 star anise
        10 cardamom pods
        10 allspice
        10 black peppercorn
        10 cloves
cilantro
Thai basil
green onion
yellow onion
jalapeño
lime
50 g sugar
4 T fish sauce
1 T chicken bouillon powder
2 lbs rice noodles
Hoisin
Sriracha

Clean beef bones with 1 T salt, rinse, and set aside.
Clean beef with 1 t salt, rinse, and set in freezer.
Clean ginger and slice into coins.
Peel yellow onions.
Add bones, ginger, onions, and phở spice bag to pot.
Fill pot with water to the 2/3 pressure cook line.
Pressure Cook 45 mins.
Meanwhile, prep cilantro, basil, green onion, jalapeño, and lime.
Cut yellow onion very thin with mandolin.
Quick Release Pressure.
Remove bones and set bone meat aside.
Using a fat separator, pour skimmed broth into a large mixing bowl.
Clean pot.
Using a metal sieve and nut milk bag, strain broth back into pot.
Fill water to 1/2 pressure cook line.
Set on High Sauté.
Add sugar, fish sauce, and bouillon powder.
Prepare noodles according to package directions.
Slice partially frozen beef very thin with mandolin.
Place cooked noodles, bone meat, and thinly sliced beef in bowl.
Add cilantro, basil, green onion, yellow onion, jalapeño, and lime.
Ladle very hot broth over raw beef.
Serve with Hoisin and Sriracha.

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