Phabulous Pho Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: some homemade broth
a sachet of whole ingredients: clove, cinnamon, coriander, cardamom, peppercorns
1 qt home canned brisket
minced garlic
chopped onion
minced ginger
grated carrot
a splash of fish sauce
salt, pepper, and a spoonful of coconut sugar
rice noodles, dry and broken into manageable lengths, if desired
Add-ins after plating:
lettuce
tomato
cilantro
scallions
thinly sliced jalapenos
lime juice
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Directions: |
Directions:Simmer the sachet in the broth for awhile--two or three hours, perhaps. Remove sachet. If you don't have the whole ingredients, you can just throw in some powdered seasonings near the end of cooking. That's what I did, but simmering the whole ingredients should produce a better pho.
Put in the brisket after removing as much of the fat as you can, and add the veggies, fish sauce and seasonings. Simmer until the brisket is really tender. Add the rice noodles about ten or fifteen minutes before you're ready to eat. I use about half a package for Andy & me, and that will feed us as three large main-course meals.
I like to put as many fresh goodies in the bowl as possible before ladling the pho on top. You can also add hoisin and/or chili sauce (sriracha) if desired. |
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Number Of
Servings: |
Number Of
Servings:4-ish as the only course. |
Preparation
Time: |
Preparation
Time:Varies. Could be 4 hours or 30 minutes. |
Personal
Notes: |
Personal
Notes: I really love Thai food, and I decided to try to make pho for the first time this month, May 2019. Andy went berserk. He loved it! We'll never eat it at a restaurant again (I think Andy ordered in once several decades ago), as long as I have the homemade broth. See, an excellent, rich, flavorful broth is the key. And I don't care if my pho is cloudy; it's so full of flavor and nutrition. That's why I don't cook and drain and rinse the beef (or the bones when I make the broth), and I reconstitute the noodles right in the pho, not in plain water. And you should, too!
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