Hanoi Beef and Rice Noodle Soup (Pho Bo) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Cooking Light. Ingredients:
3 lbs beef oxtails |
3/4 cup thinly sliced fresh ginger (about 3 ounces) |
2/3 cup coarsely chopped shallot (about 3 medium shallots) |
5 quarts water |
4 cups coarsely chopped daikon radishes (about 1 pound) |
2 tablespoons sugar |
3 tablespoons thai fish sauce (such as three crabs) |
1 teaspoon white peppercorns |
5 whole cloves |
2 star anise |
1 large yellow onion, peeled and quartered |
1 cinnamon stick |
2 cups vertically sliced onions |
12 ounces wide stick rice noodles (banh pho) |
2 cups fresh bean sprouts |
12 ounces eye of round roast, trimmed and cut into 1/16-inch slices |
2 cups cilantro leaves |
1 cup thai basil |
4 thai red chili peppers, seeded and thinly sliced |
8 lime wedges |
1 tablespoon hoisin sauce (optional) |
Directions:
1. To prepare broth, heat a large stockpot over medium-high heat. Add oxtail, ginger, and shallots; sauté 8 minutes or until ginger and shallots are slightly charred.
2. Add water and next 8 ingredients (through cinnamon stick); bring to a boil. Reduce heat, and simmer 4 hours. Strain broth through a sieve into a large bowl; discard solids.
3. Return broth to pan, and bring to a boil. Reduce heat to medium, and cook until reduced to 10 cups (about 30 minutes).
4. Skim fat from surface; discard fat. Keep warm.
5. To prepare remaining ingredients, add sliced onion to broth. Place noodles in a large bowl, and cover with boiling water.
6. Let stand 20 minutes. Drain. Place 1/3 cup bean sprouts in each of 6 soup bowls.
7. Top each serving with 1 1/3 cup noodles and 2 ounces eye-of-round.
8. Carefully ladle 1 2/3 cups boiling broth over each serving (boiling broth will cook the meat). Serve with cilantro, basil, chiles, limes, and hoisin, if desired.
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