I’ll be Pho for the Holidays
This past Sunday, while I was trapped at home working on some real, non-pizza related research, I really craved a nice hot bowl of Pho. So, why not make some? I mean really, all I should have to do is make a broth. A quick Bing found me this recipe article. The recipe calls for some bones and some meat for the broth, however my local supermarket had some really nice bones, so I skipped the meat part.
Parboil, rinse, boil, add toasted goodies as directed and simmer for 2 hours. Then um…simmer for another hour.
It was all quite simple from here. Freeze the meat (sirloin here) for 10 minutes, take it out, slice it thin, then pound it thinner like a carpaccio. Prep the noodles. Cut up the veggies. Put the rice noodles in the bowl. Put the meat on top.
Strain the broth, add some sea salt and more fish sauce, get it to a boil and pour it into the bowl.
And instantly, you get pho! Well, as instant as 3 plus hours of a low simmer will get you.
Add some veggies and go to town. I have to say, it was really tasty broth with the mung beans, mint, and lime…the meat was good but not the right cut. So try to get the butcher to slice it thin or maybe try the flank cut. Course I ate it so fast it probably didn’t matter all that much.
