Beef Pho
A classic vietnamese soup. Great for beef-lovers. The stock can be made one day in advance, and you should use fresh herbs. Not inexpensive, but lasting. There is no substitute for the elaborate stock, unfortunately.
Steps
Tie up the stewing beef nicely.
Put all the meats for the stock into a pan together with the fat , the sliced onion , star aniseed , cinnamon stick and ginger.
Roast in a hot oven for about 40 minutes , stirring occasionally , until everything is well browned.
Move everything to a large pot.
Cover with water and bring to a boil.
Skim.
Add coriander seeds and white pepper.
Let simmer for at least three hours.
Take up the stewing beef and let cool , then slice thinly.
Strain the stock.
If made one day in advance.
Keep cool and remove the fat on the second day.
Prepare the garnish: slice the fillet of beef thinly.
Boil the noodles according to instructions on the package , then drain and rinse with cold water.
Arrange the garnish nicely on a big plate.
Bring the stock to a boil , add fish sauce to taste.
When serving , put noodles and stewing meat either into a large serving bowl , or into individual soup bowls.
Add stock and heat to boiling point.
Serve devilishly hot.
Ingredients
beef shank, oxtails, lean stewing beef, fat, onion, fresh ginger, star anise, coriander seed, white peppercorns, cinnamon stick, fish sauce, stewing beef, filet of beef, rice vermicelli, bean sprouts, shallot, red chile, lime wedge, hot chili sauce, fresh mint leaves, fresh coriander leaves, fresh basil leaf