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Recipe: Pho

by timetospa July 2, 2007

Serves 2

Ingredients

  • 3 lbs. beef shank bones or oxtail bones
  • 4 qt. chicken stock
  • 1 onion, skin on
  • 1 onion, sliced thin
  • 2 shallots skin on
  • 2 oz. ginger, skin on
  • 3 star anise
  • 1 cinnamon stick
  • 1 Tbsp five-spice
  • 1 bunch cilantro stems
  • 6 garlic cloves
  • ½ cup fish sauce
  • 2 oz. chili garlic sauce
  • 1 lb. rice noodles (banh pho)
  • 1 cup mung bean sprouts
  • 2 chili peppers, sliced
  • 1 lime
  • 1 bunch mint
  • 1 bunch Thai basil
  • 1 bunch cilantro
  • 8 oz. chicken breast, sliced paper thin

Directions
Char the onion, ginger and shallots, skin on, on a grill or in a broiler until black. Let cool, peel, and set aside. Roast beef bones in an oven until golden brown. In a large stock pot, place bones, onion, ginger, and shallots, and cover with chicken stock. Add garlic, cilantro stems, five-spice, star anise, cinnamon stick, fish sauce, and chili garlic sauce. Simmer on medium heat for two to four hours, strain and set aside.

Bring a pot of salted water to a boil and carefully cook the rice noodles. Drain, cool, and set aside. Take half of the bean sprouts, herbs, and chili peppers and divide into two serving bowls. Place the thinly sliced meat into the bowls and add the cooked noodles. Bring the seasoned broth to a boil and ladle into the bowls. The meat should be thin enough that the hot broth cooks it instantly. Slice the limes and arrange on a platter with remaining sprouts and herbs. Remaining broth can be frozen and stored in an air tight container for up to two weeks.

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