Vietnamese noodle soup - "PHO"
National dish of Vietnam: simple but complex taste from beef bones and meat.
- 1 1/2 lb (750g) beef soup bone(preferably from the leg)
- 3 1/2 oz (100g) beef loin
- 9 oz (250g) beef brisket
- 1/2 white daik
- 1/2 large onion
- 2 1/2 shallots
- 1 small piece ginger root, halved (peeled)
- on radish
- 18 oz (500g) Pho or rice noodle
- 1/4 cardamom, 1/2 clove,
- 1/2 small cinnamon stick, 1/2 star anise
- Spring onion, Thai basil, culantro,mung bean sprouts
- Lime, chili, chili sauce, hoisin sauce
- Unrefined salt, rock sugar, black pepper, fish sauce
- AJI-NO-MOTO® umami seasoning
Cut radish into pieces, grill onion quickly then peel and cut in half.
Grill ginger and shallot, peel, wash carefully and smash.
Dry-roast cardamom, clove, cinnamon, star anise until fragrant and put into a cloth bag.
Wash bone carefully; soak into water with unrefined salt, juice of 2 limes and lime zest in 30 minutes; take the bone out and wash carefully. Boil water, put the bones in the pot and boil well. After that, take the bones out and wash them carefully again.
Put the bones into a pressure cooker with 1 quart (1 liter) boiled water, 1 tablespoon unrefined salt. Bring the broth to a boil, then reduce the heat to medium-low. Gently simmer in 30 minutes.
To the pressure cooker with the broth; add beef brisket, daikon radish, onion, ginger, shallot and the cloth bag with cardamom, clove, cinnamon, star anise alongside 1 ½ quarts (1.5 liter) boiled water then continue simmering in 30 minutes to give time for all the spices and aromatics to infuse in the broth. Strain the broth for 2 quarts (2 liters).
Bring 2 quarts (2 liters) broth to a boil, add 1 tablespoon unrefined salt, 1 tablespoon rock sugar, 1 teaspoon AJI-NO-MOTO® umami seasoning and 1 tablespoon fish sauce.
Take the beef brisket out of the broth and slice into thin slices. Slice beef loin. Place beef loin slices into the broth for a few minutes.
Prepare Pho noodle: Blanch noodles in boiling water then drain.
Prepare other toppings: Thinly slice Thai basil, culantro and spring onion.
Prepare the Pho bowl: Divide the noodles between serving bowls and top with a few slices of beef brisket and beef loin.
Ladle the hot broth over top: Ladle the steaming broth into each bowl. Garnish with the onion, spring onion and pepper; serve with Thai basil, culantro, bean sprouts, lime, chili, chili sauce and hoisin sauce.
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