here you go:tragabigzanda wrote:Post/link the recipe! I make a veggie pho pretty regularly that is amazing. It also has star anise. Also cinnamon stick.Chris_H_2 wrote:Ha. Just giving you shit.tragabigzanda wrote:I was waiting for this fair and accurate criticism. Keeping the thread title because I will get there.Chris_H_2 wrote:please change the title of the threadtragabigzanda wrote:not for my first outing, just want to get the broth and mayu right before I tackle thoseChris_H_2 wrote:trag, are you making the noodles?
By the way, I made a beef pho last week. Beef bones. Boiled ground beef. Unbelievable umami. I’ve never used star anise before.
broth
1 lb 85% lean ground beef
2 lbs beef blade bones
2 onions (quartered through the root end)
12 cups of low-sodium beef broth
1/4 fish sauce
1 piece of ginger sliced into thin rounds
1 cinnamon stick
2 tbs of sugar
6 star anise pods
6 whole cloves
1 tsp black peppercorns
garnishes
1 boneless strip steak
14-16 ounces of rice noodles (1/8 inch wide)
1/3 cup of cilantro
3 scallions, sliced thinly
bean sprouts
thai basil
lime wedges
hoisin sauce (optional)
sriracha sauce (optional)
1. Break ground beef into rough 1-inch chunks and drop in Dutch oven with beef bones. Add water to cover by 1 inch. Bring mixture to boil over high heat. Boil for 2 minutes, stirring once or twice. Drain ground beef and bones in colander and rinse well under running water. Wash out pot and return ground beef and bones to pot.
2. Place 6 onion quarters in pot with ground beef and bones. Slice remaining 2 onion quarters as thin as possible and set aside for garnish. Add broth, 2 cups water, fish sauce, ginger, cinnamon, sugar, star anise, cloves, 2 teaspoons salt, and peppercorns to pot and bring to boil over high heat. Reduce heat to medium-low and simmer, partially covered, for 45 minutes.
3. Pour broth through colander set in large bowl. Discard solids. Strain broth through fine-mesh strainer lined with triple thickness of cheesecloth; add water as needed to equal 11 cups. Return broth to pot and season with extra sugar and salt (broth should taste over-seasoned). Cover and keep warm over low heat.
4. While broth simmers, place steak on large plate and freeze until very firm, 35 to 45 minutes. Once firm, cut against grain into 1/8-inch-thick slices. Return steak to plate and refrigerate until needed.
5. Place noodles in large container and cover with hot tap water. Soak until noodles are pliable, 10 to 15 minutes; drain noodles. Meanwhile, bring 4 quarts water to boil in large pot. Add drained noodles and cook until almost tender, 30 to 60 seconds. Drain immediately and divide noodles among individual bowls.
6. Bring broth to rolling boil over high heat. Divide steak among individual bowls, shingling slices on top of noodles. Pile reserved onion slices on top of steak slices and sprinkle with cilantro and scallions, if using. Ladle hot broth into each bowl. Serve immediately, passing bean sprouts, basil sprigs, lime wedges, hoisin, Sriracha, and extra fish sauce separately.
