Well it’s official we have “weather” in San Diego. For a couple days anyways, and it behooved me to use the situation to make some Pho for Sarah for this #petesplates. One of her all time favorites. It’s my sole ability to recreate this dish well that keeps South America ahead of Vietnam for the next food trip. Here is my very simple but tasty #petesplates recipe to satisfy that Pho craving that if you have had it, understand well, and if you haven’t, why haven’t you had Pho? What kind of people do you hang out with? Just make this and see what all the fuss is about. (Yes I used rice noodles, you can use kelp noodles or something similar if you want strict paleo)
Serves 2
Pho Broth
2 qt beef bone broth
1 big piece of ginger roughly the size of two thumbs
1 onion quartered, peel left on
3 pieces whole star anise
3 cloves
3" piece lemongrass
4 oz piece of chuck round or brisket
1/2 T kosher salt
Ok so to get the broth right you’re going to want to set up a grill over a gas burner or use a grill. Either way all of those pieces of onion, ginger, lemon grass and chuck need to be blackened over a flame. Toss all the ingredients into the broth, burnt pieces and all along with the cloves, star anise, and salt. Leave on a heavy simmer for 40 minutes. Strain out the liquid, discarding the onion, lemon grass, etc. You now have Pho broth. You can use this as a base for any type of Pho you would like to make.
Pho w/ Vegetables
2 qts Pho Broth
12oz raw steak, sliced thin
1 baby bok choy roughly 6-7” and 3” in diameter
1 pint rough chopped brown button mushrooms
2 cups rice noodles
For Garnish
1/2 cup Bean sprouts
1/2 cup Cilantro rough chopped
1/2 cup Scallions sliced
For this batch we used bok choy and mushrooms for the vegetables. Peel the bok choy off of the stalk one whole leaf at a time. Rinse with cold water to make sure there is not dirt left. Rough chop the mushrooms and simmer in the broth for 15-20 minutes. While the mushrooms are simmering, bring 4 qts of salted water to boil for the rice noodles. When water is boiling add bok chou to broth then begin to cook rice noodles. The will cook in 2-4 minutes, strain and transfer to two bowls, dividing evenly. Using tongs or slotted spoon pull vegetables out of broth and spoon over noodles. Turn broth on very high and lay raw meat on the vegetables. When broth is boiling pour directly over the meat. Serve immediately with garnishes and some paleo Sriracha. Salt broth to taste as you go. Enjoy.
