A little over a month ago, I found myself on the wrong end of a flu bug. Tara, being the ever willing participant to ensure my comfort in my time of need, demanded I eat something, as I had forgone a regular meal for a day or so. I hemmed and hawed a bit and then settled on the fact that I could stomach “Pho”, or at least a chicken variant of the dish.
We came up with a list of what was needed, and Tara made a trip to the QFC to purchase the required items. Afterwards, I wrote up the Chicken Pho recipe for the rest of the world to see.
It was through this post that I was told, unequivocally, that what I had made was not Pho.
I defended my position at first, but after the third or fourth comment, I relented. What I had made was not Pho, and I would rectify this situation when time was available.
Said time is now.
- 2 Star Anise
- 1 teaspoon fennel seeds
- 1 bay leaf
- 1 cinnamon stick
- 1 wine cork sized hunk of peeled ginger
- 8 cups beef stock
- 1lb oxtail
- 1 white onion, peeled and sliced
- 3 Tablespoons Fish Sauce
- 1 Tablespoon Lime Juice
- 3/4 lb bottom round, sliced
- 1/2 lb rice noodles
- Bean sprouts
- green onions, chopped
- Jalapenos, sliced
- Limes, quartered
Place the star anise, bay leaf, fennel seeds, cinnamon stick and ginger in a mortar. Grind together with the pestle until well…uh…ground. Place ingredients in cheese cloth, creating a bouquet garnet. Tie it off at the top and place in the stockpot.
Add the beef stock and oxtail to the stock pot as well, and place on a stovetop over medium heat. Bring to a boil, and the lower the heat to a simmer and cook for 30 minutes. Remove the bouquet garnet.
To the broth, add the onions, fish sauce, lime juice and beef. Again, bring to a boil and then lower to a simmer. Cook for another 30 minutes.
Meanwhile, cook the rice noodles as per instructions on the package.
Afer the final 30 minutes, place a serving of the noodles in a soup bowl, and ladle the soup over top. Add your favorite toppings and serve.