A warm and aromatic garden to table Vietnamese recipe that features a complex broth, flat rice noodles, a variety of vegetables, and broth cooked beef.
What You Can Grow: Onion, Radish, Anise, Cilantro, Green Onion, Basil, Ginger, Bean Sprouts
Garden to Table: Beef Pho soup (Img: Vietnamese Recipes)
Ingredients:
| 4-5 lbs beef knuckle/soup bones 1 onion, peeled and cut in half 1 white daikon radish, sliced 5 slices fresh ginger 1 tablespoon salt 2 pods star anise 2-1/2 table spoons fish sauce 4 quarts of water 8 oz – dried flat rice noodles 1-1/2 pounds beef tip sirloin—sliced paper thin | Toppings: ½ cup cilantro 1 tablespoon chopped green onion 1-1/2 cups bean sprouts 1 bunch Thai basil 1 lime, cut into 4 wedges ¼ cup hoisin sauce (optional) ¼ cup chile-garlic sauce (like Siracha)(optional) |
Prep and Cook Time:
Broth from scratch: 8hrs
Just meal: 1hr 15min
How to Make it: *If using a pre-made stock, skip steps 1-4.
Step1: Preheat oven to 425 degrees F
Step 2: Place soup bones on baking sheet into preheated oven and bake about an hour
Step 3: Put onions on baking sheet and roast in preheated oven for about 45 minutes until soft and blackened
Step 4: Fill large stock pot with 4 quarts of water, add roasted bones, onion, ginger, salt, star anise, radish, and fish sauce. Cover, bring to a boil, reduce heat to low and simmer 8 hours. Strain broth and set aside.
Step 5: Place noodles into a large bowl, fill with room temperature water and soak for an hour. Fill a large pot of water to a boil and then place the soaked noodles into the boiling water for 1-minute.
Step 6: Bring stock to a simmer
Step 7: Divide noodles into 4 serving bowls, top with the thinly sliced sirloin, cilantro and green onion. Pour hot stock over the top. Stir and let it until the beef is no longer pink – about 2 minutes.
Step 8: Serve with bean sprouts, basil, lime, hoisin sauce, chili-garlic sauce, green onion, on side.
