Pho Sho!

This recipe started in the way many others do... “Man, we spend a lot of money for pho. How hard can it be?” Well after several attempts, I think I finally nailed down a “realistic” recipe! I didn’t give up after my mouth was burning from putting in too many jalapenos, or when all the ingredients and steps were either hard to find and/or time consuming. After many fails, this recipe came to fruition.

To begin, bring 3 quarts of water to a boil. This will be for flash cooking the noodles. While the water is starting to boil, season the meat with salt and pepper. In a large pot, the pot you plan on cooking the pho in, add a small amount of oil and brown the meat over medium high, about 1-2 minutes on each side. Remove the meat to a plate, and tent with foil. In the same large pot, add the onion, and ginger root, until sides are slightly charred. Do not break the onion apart, as you will be removing it later. Add the broth, 3 cups of water, star anise, and cinnamon to the port and simmer for 20 minutes.

I have not had much success following the package directions; the noodles tend to clump and stick together. Lay the dry noodles flat in a 9x13 pyrex dish, or something similar, and cover with the boiling water. Flash cook the noodles for 5 – 10 minutes, drain and set aside.

Prepare the green onions, jalapenos, and cilantro to your preference. I like thin slices of green onions, large cuts of jalapenos, and whole cilantro leaves in my soup. Some chop the jalapenos and cilantro and add them directly to the soup, but I find that the jalapenos release too much heat and can overpower the pho.

Thinly slice of the meat, cutting against the grain.

Once the broth has simmered for 20 minutes, add the fish sauce to the broth and boil for five minutes. Remove the ginger, star anise, onion, and cinnamon stick. Slice the onion into small pieces and add back to the broth. Divide the noodles and beef among the serving bowls, and add the broth. The meat should cook almost instantly. Have the green onions, jalapenos, cilantro, and bean sprouts on the side for people to add to their preference.

Ingredients 

8 ounces rice noodles - safe to do more if you like extra noodles

12 ounces of beef meat choice - any cut will do as long as you can thinly slice it.

Kosher salt and ground pepper

1 medium onion - halved

1 ginger root - halved

3 cups of low-sodium beef broth

5 star anise pods

1 cinnamon stick

4 green onions

1/2 cup fresh cilantro

3 tablespoons fish sauce

1 cup fresh bean sprouts - optional

1 jalapeno - optional

Bring 3 quarts of water to a boil. Season the meat with salt and pepper. In a large pot add a small amount of oil and brown the meat over medium high, about 1-2 minutes on each side. Remove the meat to a plate, and tent with foil. In the same large pot, add the onion, and ginger root, until sides are slightly charred. Add the broth, 3 cups of water, star anise, and cinnamon to the port and simmer for 20 minutes.

Lay the dry noodles flat in a 9x13 pyrex dish, or something similar, and cover with the boiling water. Flash cook the noodles for 5 – 10 minutes, drain and set aside.

Prepare the green onions, jalapenos, and cilantro to your preference. Thinly slice of the meat, cutting against the grain.

Once the broth has simmered for 20 minutes, add the fish sauce to the broth and boil for five minutes. Remove the ginger, star anise, onion, and cinnamon stick. Slice the onion into small pieces and add back to the broth. Divide the noodles and beef among the serving bowls, and add the broth. The meat should cook almost instantly. Have the green onions, jalapenos, cilantro, and bean sprouts on the side for people to add to their preference.