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| Vietnamese Phó ~ Beef and Noodle Soup. Along with the Vietnamese, there are many Asians that eat this delightful soup. Wonderful for breakfast, lunch or dinner, Pho (Phó) pronounced "fuh" or "puh" is gaining in popularity here in the US. The ingredients may change from restaurant to restaurant but still worth a try. Served in large, larger, and extra large for around $5.00 (US) you may find it hard to consume the whole bowl of soup. The addition of pork meatballs, red cooked pork, shrimp, squid and scallops are some of the variations ~ This soup is similar to the Cambodian soup called "quitillo" - keh-tee-yo". In Thailand, there is another great noodle soup, Chiang Mai Noodle Soup ~ ChileMasters 13-3½ pounds beef shank 2-3 tbsp galangal, sliced (this is about 1 inch length of whole galangal) Ginger root may be substituted and in many places is preferred. 1 star anise 2 whole cloves 1 piece cassia bark or 1 cinnamon stick (see below) 2 medium onions 12½ cups water fish sauce to taste juice of 1 lime ½ pound filet of steak, such as round steak 8 oz rice sticks or rice noodles salt and freshly ground black pepper 2 tbsp oil Accompaniments 6-8 sprigs sweet basil or Holy basil (purchase from Asian Markets) ½ lb fresh bean sprouts 2 red chiles seeded and julienne sliced (you may substitute with jalapeño rings) 2-3 green onions, julienne sliced 1 cup fresh cilantro (coriander), chopped coarse lime wedges 1. Cut onions in half. Heat a wok , add oil, and fry onion until caramelized and deep brown. Drain and set aside. 2. Cut the beef into a few large pieces add ( with bones) to a large stock pot. Add the caramelized onion, galangal / ginger, star anise, bay leaf, cloves, and cassia bark or cinnamon stick. 3. Bring the water to a boil, reduce the heat and simmer for 2-3 hours, skimming off the froth and fat occasionally. Note: If you place the kettle slightly off center of the burner, the froth will accumulate to one side, making it easier to skim during the simmer process. 4. Remove the beef from the stock. When cool enough to handle, cut into small pieces, discard the bones. Strain stock and return to the pot along with the meat. Bring to the boil and season with nouc mam and lime juice. 5. Slice the filet very thinly set aside (chilled). Place the accompaniments in separate bowls or a large platter so individual can serve themselves. 6. Cook the noodles in a large saucepan of boiling water until just tender. Drain and divide among individual serving bowls. Arrange sliced steak over the noodles, pour the stock on top and serve. Serves 4-6 Sweet or Holy basil should be fresh. It differs from regular basil both in taste and looks. Look for a purplish stem. Mahjong is a Chinese term meaning bite-sized. Double-mahjong, would be a little larger than a meatball. Longer simmering will give a fuller flavor. Some stocks are simmered for 12 or more hours. Cassia Bark English = Chinese cassia or Chinese cinnamon Vietnamese = Que thanh, Que don, Que quang Laotian = Sa chouang, Sa chwang Spanish = Casia, Canela de la China Indonesian = Kayu manis cina Thailand = Ob choey, Kaeng |
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