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Emerilized Banh Pho Bo (Vietnamese Beef Noodle Soup) Recipe

by Global Cookbook

Ingredients

1 Tbsp. peanut oil 2 c. sliced yellow onions plus 1 x yellow onion halved 3 x star anise pods plus 1 piece star anise 2 x garlic cloves peeled, smashed 5 lb meaty beef bones 2 x carrots thinly sliced 2 Tbsp. minced fresh gingerroot 1 x cinnamon stick broken in half

2 Tbsp. whole black peppercorns Vegetable oil for frying 12 ounce rice vermicelli noodles 3 Tbsp. fish sauce 1/2 lb beef sirloin very thinly sliced 1 c. thinly-sliced yellow onion 2 c. bean sprouts 1/4 c. minced fresh cilantro 4 sm red chiles sliced 1/4 c. thinly-sliced green onion tops Lime wedges as garnish

Directions

1. Preheat the grill.
2. In a large non-stick skillet, heat the oil over medium-high heat. Add in the sliced onions and cook till just beginning to color, about 6 min. Add in the garlic and cook, stirring, for 30 seconds. Remove from the heat.
3. Press three star anise into the flesh of the halved onions and place on the grill. Grill till blackened, about 8 min. Remove from the heat.
4. Add in the bones to a large stockpot and cover with water by 2 inches and bring to a boil. Reduce the heat to medium-low and simmer for 15 min, skimming the top to remove any foam which forms on the surface. Add in grilled and sauteed onions, and the remaining ingredients, stir well, and simmer partly covered for at least 6 and up to 10 hrs, adding more water as needed to keep the bones covered by 1-inch. Strain through cheesecloth or possibly a fine mesh strainer. Remove meat from bones and set aside. Throw away everything but the meat from the bones and the broth.
5. Meanwhile, bring a pot of water to a boil, and heat sufficient vegetable oil in a large saucepan to come 4 inches up the sides. Add in half of the noodles to the water and boil till just tender, then drain in a colander. Add in the remaining noodles to the warm oil and fry briefly till golden and crisp, then transfer to paper towels to drain.
6. To make the Pho, bring the soup to a simmer, as needed, and add in the fish sauce. Transfer to a large tureen or possibly pot which can be placed on the table and kept hot. Drain the boiled noodles in a colander and divide among 6 soup bowls. Divide the remaining ingredients and the reserved meat from the bones among the bowls and ladle the broth over each portion at the table. Garnish with lime wedges and serve immediately.
7. This recipe yields 6 servings.

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