Phil's pho recipe - Chicagoland Sportbikes
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post #1 of 21 (permalink) Old 05-20-2011, 12:08 PM Thread Starter
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Phil's pho recipe

Ingredients
• 2 onions halved. Leave the skin and root on.
• 1 small onion for garnish
• 4 in. piece of ginger halved lengthwise. Leave skin on.
• 5-6 lbs of beef knuckle bone or a 1-2 lbs of cow tail bone in place of a 1-2 of beef knuckle
• 1-3 lbs of various combinations of meat such as brisket, flank, filet, sirloin, eye of round, tendon, tripe, Viet beef meatballs or any cut of meat that you like that you can slice almost paper thin.
• 2 gallons of water
• 1-2 cinnamon sticks
• 1 tablespoon of coriander seeds
• 1 tablespoon of fennel seeds
• 5-10 whole star anise
• 1-3 cardamom pods
• 6-12 whole cloves
• Mesh bag to put dried spices in or a large stainless steel mesh spice ball
• 1-3 tablespoons of salt
• 1 tablespoon freshly ground black pepper
• ¼-1/2 cup of fish sauce
• 1-3 tablespoons of sugar
• About 3 packets of FRESH pho rice noodles. Each packet is usually enough for 2 large bowls or 3 medium bowls. If you can’t find fresh you can use the dried variety but make sure you soak them in cold water before cooking.
• Package of fresh bean sprouts
• Fresh cilantro
• Fresh culantro
• Fresh Thai basil
• Fresh limes
• Fresh green onions
• Fresh green Jalapeno peppers or hot Thai peppers
• Hoisin sauce
• Sriracha sauce

Directions
Start by boiling about 1 gallon or enough to cover the bones in your large pot and heat on high. It takes a fairly long time to get the water up to boil and you can use this time to prepare your other ingredients. Once the water is boiling you can parboil the bones for 10 minutes. After boiling drain all the water, rinse the pot out and rinse the bones of any loose residue. This rids the bones of a lot of excess blood, bone bits and other nasty stuff that you don’t want contaminating your soup base. If you do not parboil your soup it may become extra greasy and dark in color which is the sign of a poor quality soup. Fill your pot back up with 2 gallons of water and bring back to a boil while finishing up on other ingredients.

Turn your broiler on and move rack to highest spot. Place ginger and onions on a baking sheet or similar after brushing on cooking oil on the cut sides of the ginger and onions. Watch closely and flip onions and ginger over after they begin to char then continue to char other side.

After water comes to a boil carefully place the parboiled bones back in the pot then add the following: your charred ginger and onions, sugar, fish sauce, salt, black pepper and spice packet which consists of your cinnamon stick, coriander seeds, fennel seeds, star anise, cardamom pods and cloves. Also add the meats that you would like cooked. I suggest that you do NOT cook lean meats such as tenderloin and sirloin as they can be sliced thin and cook instantly when you pour the hot broth over them later. Meat with fat in it such as the brisket or flank should be cooked. Simmer for 1.5 hours and remove just the meat and set aside for later. Strain broth (yes all of it) to remove all small particles then return broth, bones, onions, ginger and spices back to original pot and continue to simmer for another 2-3 hours. The marrow in the bones will shrink in size and become a stiff jello consistency and that’s when you’ll know that all the flavor has been extracted from the bones. This is critical as your soup base comes from the marrow. After flavor has been extracted you can discard the bones, charred onions and ginger and spice packet then strain once more.

During the boiling and simmering process you will need to skim the cooked blood and extra fat that will float to the surface every once in a while. This will cloud up the soup if not removed. I like to leave a little bit of fat as it adds flavor and rounds the herbs and spices out nicely. When boiling I do not cover the pot but when simmering I cover the pot to prevent excess evaporation of water/soup. Also instead of adding all the salt, pepper, sugar and fish sauce all at once try adding the minimum amount and then adding more to your taste towards the end of the cooking process. As for the spices add more or less of the spices you like but try not to omit anything as they work together for the greater good of the soup. Even a hint of a spice you may not like will add depth to the flavor and aroma without you even realizing the ingredient is used. I personally go heavy on the cinnamon, star anise and cloves.

Prepare the meat by slicing it as thinly as possible. For the fresh meat you can place in the freezer for 10 minutes or so just to stiffen it up a little in order to make it easy to cut. If you used cow tail then remove meat from bones and shred by hand. Set aside meat in separate containers to add to bowl later.

Bring a small pot of water to a boil. About 2 quarts or enough to cook 1 serving of noodles at a time. The water will turn cloudy after the first batch is cooked but can be reused. Allow water to come to a boil between each serving being cooked. Rice noodles cook extremely fast so be careful. You want them slightly al dente as the hot soup you add later will continue to soften them as you eat. Cook time is about 10-20 seconds in boiling water and swirling them in the pot of boiling water with a pair of chopsticks will help ensure an even cook. If you use dried noodles make sure you soak them in COLD water for a few minutes to loosen them up before cooking. After cooking, the serving of noodles will reduce greatly in size and should be about fist size. Place each serving of cooked noodle in separate large bowls and set aside.

During cook time you will have plenty of time to prepare the garnishments of hot peppers, bean sprouts, cilantro, cilantro, green onion, basil and limes. If you don’t know how the garnishments should look then go eat pho at a restaurant first. Besides, if you’ve never tried pho then you shouldn’t be spending all this time and money cooking a rather large vat of it for your first experience.

Prepare your bowl by adding your desired meats including cooked and raw to the top of the noodles in your bowl. Ladle boiling soup on top of the ingredients in order to cook raw meat and bring cooked meat and noodles back up to temperature. Serve with all the condiments plus sriracha and hoisin sauce ON THE SIDE. Everyone eats their pho a different way and usually directly reflects their personality.

Only prepare a bowl large enough that you know you can finish. The noodles will begin to become mushy and expand from absorbing the soup and because of this will not keep well for later consumption.

Remember that even though you may like your pho plain in the beginning you may like it garnished as your taste buds evolve and open your senses. For instance the fresh lime, cilantro and fresh onion helps freshen up this hearty soup. The fresh bean sprouts add a little crunch and texture. The hot peppers and sriracha add the kick while the hoisin adds a sweet rounded dimension to the heat. Don’t be shy or lose your sense of adventure. Serve extra hot with chopsticks, a Chinese soup spoon and a knowing smile to those who are hungover and anxious for this delicious cure. Enjoy!
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post #2 of 21 (permalink) Old 05-20-2011, 12:17 PM
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copied and saved, thanks dude

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post #3 of 21 (permalink) Old 05-20-2011, 12:40 PM
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cool! thanx phil!

ummm.... this recipe's more than 3 lines long. i need someone to make it for me :P

visor down
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post #4 of 21 (permalink) Old 05-20-2011, 04:02 PM
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What is this? culantro

I don't ride, I cook!
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post #5 of 21 (permalink) Old 05-20-2011, 04:08 PM Thread Starter
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What is this? culantro
srsly? woman is your google broke? here let me google that for you

http://tinyurl.com/3gvjnuc
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post #6 of 21 (permalink) Old 05-20-2011, 04:12 PM
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I did google it but I don't have smell-o-puter, and have no clue about flavor, or where to buy it. Some websites say it taste like cilantro, so why do I need both??

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post #7 of 21 (permalink) Old 05-20-2011, 04:18 PM Thread Starter
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Cilantro has a very distinct odor and flavor. Culantro is much more mild and is not similar at all to cilantro. Only the names are similar. You don't have to have it but it's a common garnish and it adds a little bit of a "green" flavor to the soup. Usually you break it in to little pieces and put it in to your soup while it's still piping hot so that it blanches.

It pretty much smells like a green leafy plant would if you crushed the leaf.

All these ingredients can be found at a Vietnamese grocery store or probably even that Hmart in Naperville.

Also I think I forgot to add fresh mint to that list of garnishments. Mint also does a wonderful job of freshing up the flavor.
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post #8 of 21 (permalink) Old 05-20-2011, 04:22 PM Thread Starter
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If you want the very basics for garnishment then it would be the bean sprouts, hot pepper, cilantro, very thinly sliced onion and lime. The rest is above and beyond.
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post #9 of 21 (permalink) Old 05-20-2011, 05:11 PM
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where do you get the asian person to make it for you?

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post #10 of 21 (permalink) Old 05-20-2011, 05:43 PM
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phil, if you ever want to make it and have company..i am your man...you mutha fucka can grill!

you rock



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post #11 of 21 (permalink) Old 05-20-2011, 07:14 PM
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Quote:
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If you want the very basics for garnishment then it would be the bean sprouts, hot pepper, cilantro, very thinly sliced onion and lime. The rest is above and beyond.
How do you think lime zest would be in the mix?

I was just going by some of the search results saying the 2 were very similar.

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post #12 of 21 (permalink) Old 05-20-2011, 07:37 PM Thread Starter
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where do you get the asian person to make it for you?
bro, you don't keep one in your pocket like the rest of us? get with the times man!

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phil, if you ever want to make it and have company..i am your man...you mutha fucka can grill!

you rock
maybe one day but if i have clsb over i'm gonna need a fucking cement mixer to cook in!

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How do you think lime zest would be in the mix?

I was just going by some of the search results saying the 2 were very similar.
Meh, zest is too bitter IMO. You never know though. It might work really well with your modified recipe and taste. Learn to walk before you can run though so at least you have the basic concept and modern tradition under your belt. For you I would also suggest trying as many different pho restaurants as possible. Good and bad. Pho tastes pretty much the same to everyone at first but as your taste buds mature you'll be able to make out the subtle differences in ingredients or lack thereof.
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post #13 of 21 (permalink) Old 05-20-2011, 10:37 PM
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I lost mine, I had a hole in my pocket. Also lost about three fiddy.



I got a replacement at super H mart.

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post #14 of 21 (permalink) Old 05-21-2011, 07:59 AM Thread Starter
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I lost mine, I had a hole in my pocket. Also lost about three fiddy.



I got a replacement at super H mart.
You lost illmicill???? That is just unforgivable.
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post #15 of 21 (permalink) Old 05-21-2011, 11:44 AM
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You lost illmicill???? That is just unforgivable.
haha, heck no! thats a gem.

plus we normally feed him

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post #16 of 21 (permalink) Old 05-22-2011, 01:12 PM
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So......you're the hot Vietnamese chick Chunk kidnapped?! What a dumbass!
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post #17 of 21 (permalink) Old 05-22-2011, 03:12 PM Thread Starter
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Who told you she was cute?
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post #18 of 21 (permalink) Old 05-22-2011, 06:37 PM
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Thanks for the recipe! I'm gonna give it a try soon.
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post #19 of 21 (permalink) Old 05-22-2011, 09:01 PM
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I'm going to make this, maybe next weekend. This weekend was too crazy to have the time to do it justice. Thanks for the recipe Phil. I'll let you know how it turns out.

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post #20 of 21 (permalink) Old 05-22-2011, 09:03 PM
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Is there a certain brand of Pho noodles that you suggest? Also can I freeze the broth and just reheat and add noodles next time we want Pho?

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post #21 of 21 (permalink) Old 05-23-2011, 11:44 AM Thread Starter
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I haven't really tried different brands because it's a little hard to find fresh noodles and they usually only have one brand. What brand that was I can't remember though. Noodles are noodles and they should be pretty much the same. Just make sure you're getting rice noodles and not vermicelli. Freezing the broth is a good idea but I've never tried it since we end up refrigerating it and eat some every day for about a week
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