Recipe: Vietnamese Pho Soup

Lots of people love pho noodle soup, but usually afterwards you find yourself parched!  Making your own soup lets you control the salt and other additives, like MSG.  The soup will be full of authentic flavour and your body will thank you for this healthier version! Bonus: Making a big pot makes having seconds so much easier!

Ingredients:

-2 lbs ox tail, in cut into 2 inches pieces

-2 lbs beef back ribs (can be substituted for rump roast or brisket)

-1 medium daikon radish, peeled and sliced

-1 large onion, peeled and cut in half

-one 6" piece of ginger

-3 bay leaves

-one 3" stick of cinnamon

-5 whole cloves

-1/2 tsp whole anise seeds (can be substituted for a 2 whole star anise)
-3 tsp fish sauce
-1 tsp white sugar

• Trim excess fat from beef, and place in a large pot.
• Cover with cold water to about 4" above bones.
• Bring to a boil and skim scum that surfaces.  Discard scum. 
• Let boil for about 3 min, and then reduce to heat to simmer uncovered.
• In the meantime, crush ginger with the handle of a chef's knife but leave it whole. Place ginger and onion on a grill or skillet on medium until fragrant.
• Remove any more remaining scum again before adding ginger, onion, and radish to the stock. Simmer for 1 hour.
• Toast cinnamon, cloves and anise seeds in a skillet or small pot over medium heat until fragrant. Place on a double layer of cheesecloth and tie tightly with kitchen twine. Add bay leaves and the herb and spice bundle to the stock.
• Add sugar and fish sauce and simmer for at least another 2 hours.
• Strain stock through a fine sieve. Adjust seasoning with additional fish sauce or salt to taste.  Return stock to heat.
• Once cooled, remove the meat from ribs, or shredded the meat from the roast and save for noodles. Discard everything else.
• Serve with rice noodles and your choice of meat and condiments.

Serving suggestions:

For noodles, I prefer fresh, wide cut rice noodles but these can only be found at an Asian grocery store.  You can add these directly to your bowl and the hot stock will finish cooking the noodles.  If you are using dry rice noodles, you will have to cook them in a separate pot of boiling water following package directions.  Be sure not to overcook your noodles, they will become gummy.

You can serve pho with the cooked meat from your stock, but you can also substitute or add thin slices of raw beef, beef balls (warm through in boiling stock prior to serving), shredded chicken or duck meat, etc.

Traditionally, pho noodle soup is served with raw bean sprouts, basil, mint, lime wedges and Thai bird chillies on the side.  You may also want to have some hoisin or sriracha hot sauce as condiments. 

Each person can add what they like.  Directly n the bowl, I suggest adding thinly sliced green or white onions and fresh cilantro leaves. 

Enjoy!