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Phở Dặc Biệt
Ingredients
Instructions
- Clean the brisket, beef neck bones, and beef tendon under cold running water for 10 minutes.
- In a large pot, fill it with 12 cups of filtered water. Add 3 tbsp., of Kosher salt
- Bring the pot to a simmer
- Add the brisket, beef neck bones, beef tripe, and beef tendon.
- Bring it back up to simmer and continue to cook for 10 minutes.
- Skim any foam that surfaces.
- Take the pot off the heat. Remove the bones and meat.
- Rinse the bones and meat under cold running water for 5 minutes.
- Strain the stock from the pot through a fine-mesh strainer.
- Save the beef stock.
- Roast the aromatics by setting your oven on broil (low, preheated for 5 minutes).
- Slice ginger into 1” chunks, do not peel
- Slice onion into 1 “ chunks do not peel
- Separate garlic cloves, do not peel
- Place all aromatics in the oven to broil for 10 minutes.
- Place all roasted aromatics into a large stockpot
- Toast the spices in a small saucepan, place the cinnamon stick, star anise, clove, and fennel seeds
- Heat the saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning
- Add spices into a large stockpot with parboiled beef neck bones, beef brisket, and beef tendons.
- Add the 12 cups of beef stock along with the parboiled beef neck bones and beef brisket.
- Add 4 cups of beef bone broth (or water).
- Add 2 tbsp. of Kosher Salt and 1 tbsp. of Organic Sugar.
- Once the pot comes to a simmer, bring the heat down to a low-medium.
- Continue to simmer the pot for 6 hours, skimming frequently (every 15 minutes) to ensure a crystal clear broth; with a minimum of 7 hours total
- At the [4th hour mark], remove your beef tendons and beef brisket from the broth. Rinse the tendon and brisket under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours
- As you approach the [6th and last hour], add the beef tripe to the broth; season the pot with 4 tbsp of Son Fish Sauce, 2 tbsp. of Kosher Salt and 2 tbsp. of Organic Sugar; prepare the noodles, and also herbs for the table so you have everything ready.
- At the [7th hour] Add the beef balls. And remove the beef tripe from the broth. Rinse the beef tripe under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours.
- Continue to skim the broth to remove any impurities (grey foam and grease) that have surfaced by skimming.
- Continue to simmer the broth for an additional 30 minutes.
- Turn the heat to low, to keep the soup hot.
- Slice the tendons 1/8" thick on its bias, with a sharp knife.
- Slice the beef tripe 1/8" thick on its bias, with a sharp knife.
- Slice the beef brisket 1/8" against the grain, with a sharp knife.
- Slice the beef balls into halves or quarters. (optional)
- In a medium-size pot filled 75% with water and bring to a boil.
- Add the fresh pho noodles and blanch for 5-7 seconds in the boiling water.
- Remove the noodles from the pot with a strainer or colander.
- Immediately assemble pho noodles into your bowls. The longer the noodle sits, the stickier it will be.
- In a large soup bowl, first, start with 4 oz. of blanched pho noodles in the bowl
- Garnish the bowl with sliced beef tendon, brisket, tripe, and beef balls.
- Ladle hot beef broth (10 oz.) into the bowl
- Garnish the bowl with sliced yellow onions, scallions, cilantro, and Thai basil.
- Serve immediately with Tiger Sa Tế, Son Fish Sauce, Hoisin and Sriracha as table condiments.
Notes
✨PHO HISTORY✨
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[Pre-Occupation]
Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t until the 19th century [French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically in Hanoi.
[1900-1950s]
There are many contributing factors & theories. However, there was one main fact that gave birth to Beef Pho; Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.
Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts & cultural intersections, going into the 20th century, Pho would be an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.
[1950s-1975]
In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho.
[1980’s]
The International Vietnamese Diaspora community is a generation without. Their generation [birth years: 1950s-1980s] experience severe hunger. Thus, translating into their special relationship with food. In their new communities, they would attempt to assimilate. However, their memory taste of Pho remained. And it was in these expat Vietnamese communities that Beef Pho, once again, had its uprising.
