Pho Bo: Beef noodle soup

[hcc]

*'Pho Bo: Beef noodle soup*'
(http://www.facebook.com/HanoiCookingCentre)
[image: http://i705.photobucket.com/albums/ww59/lekien2508/Phobo.jpg]

Broth
2 kg beef bones
2 brown onions, peeled and cut in half
1 knob of ginger, cut into chunks
1 pig’s trotter, ask your butcher to
saw in half
500 g beef brisket
1 star anise
4 cm cassia bark or 1 cinnamon stick
1 tsp salt

To serve
600 g pho noodles
200 g scotch fillet, thinly sliced
1 tbsp of fish sauce
4 shallots, finely sliced
4 spring onions, half finely sliced and half
cut into rings
½ cup of coriander leaves
½ cup of basil leaves

Accompaniments
1 lemon, cut in half or into wedges
1 long red chilli, sliced
Fish sauce to taste

Place beef bones on a baking tray in oven, preheated to 200 degrees
Celsius. Roast for 20 minutes. Turn meat over and roast for a further 20
minutes.
Heat the grill or barbeque. Grill onion and ginger on all sides until
charred lines appear.
Remove bones from oven and place in a large pot. Add the pig trotter.
Cover with cold water and slowly bring to simmering point, removing scum
as it comes to the surface. Add onion, ginger, brisket, star anise, and
cassia bark. Simmer gently for 30 minutes. Remove brisket and set aside.
Take care not to boil the stock as it will result in a cloudy broth.
Continue to simmer stock for a further four hours. Strain stock and
discard bones, vegetables, and spices.


To Serve
Marinate the scotch fillet in the fish sauce and set aside. Slice the
brisket. Ensure the broth is at simmering point.
Bring a pot of water to the boil. Drop the noodles into boiling water
and stir with a chopstick to separate noodles, ensuring they are heated
evenly (approximately 20 seconds). Drain noodles thoroughly and divide
evenly into six bowls.
Place brisket, sliced fillet, shallots, spring onions, and herbs on top
of the noodles. Ladle hot broth into the bowls. Generously add lemon
juice, herbs, and fish sauce.

*_This_recipe_from_Hanoi_Cooking_Centre (\"http://hanoicookingcentre.com/\")_*




--
hcc