Clem's home cooked Vietnamese pho bo night.
L -R: Father Stephen Lim, Ian, Clem, Ursula, Cecilia, and Tze.
Simon took the photograph.
19 Oct 09
Ha Guthrie’s Pho: Beef Soup with
Cinnamon and Star Anise
Ingredients for soup:
4 pounds beef bones
1 package oxtails (about 8
1 whole medium onion,
1 3-inch piece of fresh
1 cup cilantro stems,
bottom 4 inches
1 4-inch piece of daikon,
unpeeled and in one chunk
2-1/2 pounds chuck roast,
in one piece
10 whole star anise
1 cinnamon stick, 5 inches
2 tablespoons fish sauce
1 tablespoon salt
1 tablespoon sugar
16 ounces rice noodles
1-1/2 pounds eye round
roast, thinly sliced
Ingredients for garnish:
1/2 onion, thinly sliced
3 scallions, green part
cilantro tops, finely
1 small bunch basil
1 small bunch mint
1-1/2 cups bean sprouts
1 or 2 fresh chillies,
limes, cut in half, 1 per
Place beef bones in a
large stock pot with cold water to cover and soak for 2 or more
hours. Drain, cover with fresh cold water and bring to a boil.
Remove from heat and drain. Rinse off bones. Clean the pot and
return the bones to the pot. Cover with 20 cups of cold water and
bring to a boil. Add the oxtails and return to a boil. Skim the
impurities from the surface and simmer over medium-low heat, partly
covered, for 3 hours.
While the stock is
simmering, char the onion in the flame of the gas burner. Char the
ginger and cut in half.
After the beef bones
and oxtails have simmered for 3 to 4 hours, add the charred onion,
ginger, cilantro stems, daikon and chuck roast to the pot. Simmer
for one hour. Remove from the heat and strain into another pot.
Reserve the chuck roast.
One hour before
serving: Return the stock to a simmer and add the star anise and
cinnamon to the pot. Place the noodles in another large pot, cover
with plenty of water, bring to a boil and cook until soft. Drain and
Thirty minutes before
serving: Add the fish sauce, salt and sugar to the simmering stock.
While the stock is
simmering, thinly slice the chuck roast and set aside. Thinly slice
the raw eye round and set aside. Prepare a plate of garnishes for
each person: sliced onion and green tops of scallions, a few stems
of basil and mint, bean sprouts, slices of chilli, a half lime, a
mound of rice noodles, and several slices of chuck roast.
To serve, place a few
slices of raw eye round in each bowl and top with the hot stock. The
stock will partly cook the eye round, but it should remain medium
rare. Serve each person with a plate of garnishes.
Created by Clem Kuek