Fe, Fi, Pho, YUM!!!!!

My family loves a piping hot bowl of Vietnamese Pho especially on cold PNW days, it's comforting, flavorful and filling. Mighty Moe's German palate loves Pho even more than I, he gets a type of euphoria after eating it (his words not mine)--thank goodness it's gluten free! My mother often makes a huge stock pot of it when we visit her. Thanks to the growing popularity, there are quite a few Pho places in the Seattle and Eastside areas and we frequent the Pho Express in Bellevue whenever we need a quick bite. I hadn't realized I haven't posted a recipe until the other day. 

Pho is a Vietnamese  soup traditionally made from a fragrant meat stock which has been simmering on the stove along side a large onion and spices. Some people use their own spice blend but I use a spice packet from the local asian store and don't miss a thing. The stock must simmer for at least 2 hours and up to 5. Once ready it's then poured over rice noodles,  thin slivers of raw beef slices then topped with fresh basil, soy beans and a squeeze of lime. I know I said raw meat, but it's perfectly safe you see. The meat is sliced so thin that the hot broth poured over it cooks the raw meat (In the photo above I didn't pour over the top for photogenic reasons). Traditional sauces are Hoisin and Siraccha--some put the sauces directly on top of the soup and others have it on the side in a dipping bowl or plate (I do both). The sauce enhances the tender meat and adds a sweet and spicy kick to the steaming hot soup.

Ingredients:

1 large yellow onion, peeled and halved

1 small yellow onion, peeled and sliced thin

1 packet Pho Spices

1 Gallon of water

1 1/2 to 2 pounds of stewing bones (pork, beef or chicken) 

1 pound thinly sliced beef 

1 bunch of basil leaves

1 1/2 cup fresh bean sprouts

1 lime cut into wedges

Hoisin Sauce

Siraccha Sauce

1 package of dried rice flour sticks

Directions:

For the broth, fill large soup stock pot 1/2 way to top with water (a gallon). Add a whole peeled onion chopped in half. Add your soup bones. I used beef back bones and a small portion of pork shoulder to use for slicing. Commonly ox tail, beef neck, pork ribs are used but you can use whatever you find at your local grocer. Add Pho spice packet. Bring to a rolling boil then reduce heat to a simmer. There will be a bit of a "gritty froth" from the meat, please use a hand strainer and carefully remove as much of the froth as possible. We are aiming for a pretty clear broth.

Once your stock is ready (depends on your patience but please be sure the meat is falling of the bone), prepare your steak strips by slicing thinly or use pre-sliced beef (I use Costco's thin slice). If you also used a pork shoulder like I did, remove from pot and slice thin. Wash your bean sprouts, basil and chop white onion very thinly (not the onion from the pot). Cut your lime wedges and take out your hoisen and siraccha sauces. 

Prepare your dried white rice noodles per package directions, strain and put a healthy portion into large soup bowls. When I say large soup bowl, I'm hoping you have asian soup bowls because you really do need some room for all the goodies that go into this dish.

Arrange a few pieces of the raw steak strips, sliced cooked pork and stew bones ontop of the rice noodles. Pour the fragrant broth into the bowl to cover the meats. Add a few of your fresh onion slices, basil leaves, bean sprouts, squeezed lime wedge and sauce is so desired at this time. Whip out your chop sticks and soup spoon and savor the rich warming soup. Ahhh homemade Pho and oh so very much of it!