Instead of rinsing raw beef in cold water, I parboiled and then cold-rinsed my meat (oxtail, marrow bones and a small bit of sirloin roastĢ. This recipe gets 4 stars because I only used it as a guideline while attempting to make the perfect home pho and used these rather important extra steps:ġ. In Toronto, where I live, I’ve tried every pho restaurant from every Best Pho list out there. It is used in Asian drinks, desserts, and soups. Break down into large pieces with a mallet to use. It’s a honey-hued sugar that is mildly sweet and rounds out the flavors in pho broth. Transfer to an airtight container cover and chill, or freeze up to 3 months.Ĭook’s Notes: Yellow rock sugar can be found in Asian supermarkets.
Strained and skimmed broth can be made 3 days ahead. The fat will solidify on the surface, making it easier to skim and flavors will deepen. Transfer to an airtight container cover and chill. Step 9Īrrange Thai basil leaves, mint leaves, mung bean sprouts, chiles, and lime wedges on a platter for topping pho as desired and serve with Sriracha and hoisin sauce in small bowls for dipping.ĭo ahead: Broth can be made 1 day ahead. (Pro tip: Before adding noodles, swirl hot water inside bowls to warm up, then discard.) Top each bowl with a few slices of brisket, sliced beef eye of round, and any reserved meat and bones (if using) and top with sliced onion, scallions, and cilantro (if using) season with pepper. Remove brisket from water and thinly against the grain. Drizzle a little oil over and toss to coat (this will keep them from sticking together). Drain noodles in a colander and rinse well under cold water to stop cooking. Add noodles and cook, using chopsticks or a wooden spoon to stir, until just al dente, about 15 seconds. Step 7įill a large pot one third of the way with water and bring to a rolling boil. Set to low sauté and simmer gently while you cook the noodles. Taste broth and season with more fish sauce or salt if needed. (Leftover meat and bones can also be reserved for another use add to fried rice or bibimbap or scoop out marrow and slather it over slices of grilled toast.) Skim fat from surface with a ladle and discard. Using a fine-mesh sieve, scoop out solids from broth discard aromatics and reserve any meat and bones for serving if desired.
Place brisket in another large bowl and pour cool water over to cool down and keep from drying out. Using tongs, transfer bones to a large bowl. As soon as floating pin drops, carefully open lid. Using a wooden spoon, gradually open venting knob. Once pressure on pot has released 30 minutes, place a kitchen towel loosely over vent to prevent splattering. Thinly slice against the grain, then chill in refrigerator until ready to serve. Step 4įreeze beef eye of round until firm, 20–30 minutes. Drain noodles and rinse to remove excess starch. While the broth is cooking, place noodles in a large bowl and pour in cold water to cover. Cook on high pressure 1 hour (it will take about 20 minutes to come to pressure before the cook time begins). Lock lid and turn venting knob to sealing position. Morton kosher salt, and another 6 cups water (or just up to your max fill line). Pour in 1 cup water, scraping up any browned bits with a wooden spoon, then add beef bones, brisket, fish sauce, sugar, 2½ tsp. Reduce heat to medium, add onions, cut sides down, and ginger, and cook, undisturbed, until deep brown in spots, 5–7 minutes. oil and work around to coat bottom of pot. Toast star anise, cinnamon stick, and cloves, stirring, until fragrant and crackling slightly, about 2 minutes.
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