Pho (Pronounced: Fah) is taking the internet photo world by storm at the moment!
This humble Vietnamese dish packs massive punch, deep meaty flavoured broth and soft noodles laced with aromatic herbs and spices, topped with veggies and meat, it is Vietnamese comfort food at its best.
Originally from the North of Vietnam, recipes for Pho are handed down through the generations, there are two basic types: Pho Bo (Beef) and Pho Ga (Chicken), in its most traditional incarnation Pho is a breakfast dish.
The secret is the broth, simmered long and slow for at least 24 hours, the clear broth is what makes the dish work.
A bowl is layered with cooked noodles, sliced vegetables and thinly sliced raw meat, when the broth is poured over the meat cooks. Its comfort food and a great dish to chase away the winter doldrums! It’s not difficult to make, but the more time and care you put into the broth the better your Pho will be.
I’m making a BBQ version with pre-cooked Short Sib, this adds a couple of steps, so best to allow a couple of days.
The Smoky BBQ flavours in this BBQ Beef Rib (or Brisket) version go well with the deep earthy flavours of the broth. I think it elevates the Pho to the next level!
It is a favourite in our house!
INGREDIENTS
Beef Short Rib (2 Sets)
Beef Stock 2 litres (4 Pints)
Bunch of Coriander (Cilantro)
Spring Onion (Green Onion)
Snap Peas (handful)
Ginger 50mm (2 inches) sliced
4 Star Anise
1 half teaspoon Fennel Seeds
6-8 Cardamom pods
1 teaspoon Coriander (Cilantro) Seeds
Fish Sauce
1 package prepared egg noodles or ramen noodles
First I’m going to smoke the Short Rib low and slow, I don’t use seasoning or rub as we will be using the bones and offcuts as an extra flavour hit when making the broth.
I just simply cooked the Ribs at 130°C (266°F) in my Big Green Egg for 7 hours until they probed like butter.
I let the Beef Rib cool overnight in the fridge.
The next day I trimmed the meat from the bone and sliced the meat into strips.
Store the strips back in the fridge.
Place the Bones and trim in a large pot and pour over 2 litres of Beef Stock.
Add the Spices and ginger, add a teaspoon of fish sauce then bring to a simmer
Simmer the broth for at least 8 hours.
Most Pho Broth is simmered for 24 hours.
Remove the bones and strain the broth.
Drop the cold Beef Rib strips into the broth to heat through.
Add the noodles to a bowl and cover with boiling water to heat them.
Add the hot drained noodles to your bowl
Add the Bean Sprouts, Snap peas, Coriander (Cillantro) Spring Onion (Green Onion) and Chilli to the bowl, top with three strips of the warmed of Beef Rib
Pour the stock over the broth.
Add a cheek of lime and serve.
The lime will add a fragrance and the juice will cut the richness and freshen the dish.
