Now this recipe is probably going to disappoint at least part of the population of the people who try it. As you may or may not have read in my article about Pho, I place a lot of stock in the broth. I am going to try and speed up the process of making a great rich broth. And I am going to keep the rest of the process pretty simple.
4 large marrow bones
2 1lb pieces of beef chuck
2 large onions(Chopped)
1 small piece of ginger root(grated)
1/4 cup of fish sauce
2 tbs sugar
2 whole star anise
5 whole cloves
1 stick cinnamon
1 tbs sea salt
Directions: In a large stock pot on medium/high in grape seed oil. Brown the oxtail, marrow bones, and the pieces of beef chuck. This process should take 15 to 20 minutes of really doing well to sear all of the flavouring components. Remove all the sear beef parts and reserve them. Add the two onions and sweat them. Then add grate the ginger root, sugar, star anise, cloves, cinnamon, and sea salt. Allow the onions and ginger to begin to char. Then deglaze the pot with fish sauce and bring to a boil. Then add six litres of water and bring to boil. Once boiling, return your meat and bones to the soup, bring the heat down to simmer, cover and wait for about 2 hours. Prepare another pot with a sieve above it. Before you pour remove the bones and meat as they are large and may make a mess if they are poured. Pour the remaining contents of the stock pot slowly out through the sieve. You want to separate all the solids out of the stock. Once done you begin the soup.
5 Liters homemade broth
1 large cut of sirloin(slightly frozen)*
20 crimini mushrooms(quartered)
Rice Noodles(medium thickness)
2 cups bean sprouts
4 limes quartered
Thai Bird Chilies thinly sliced
Directions: In the stock pot bring the broth to a simmer. In another pot bring water to a boil and add your noodles, this should take about 10 minutes. Once the noodles are done put them in the bowl along with your sliced raw beef, and mushrooms(and whatever other things you like in your Pho). Pour the hot broth into the bowl. This will flash cook the contents of your bowl. Enjoy!
*The beef should be just frozen but pliable. With a very sharp knife, cutting across the grain, slice off very thin pieces of beef. Keeping in mind the beef will be flash cooked by the hot broth so the thinner the better.