Pho Noodle soup with beef (Pho Bo)


Hari ini dingin banget...winter is coming early (I think). Tiba-tiba saja saya teringat waktu saya masih kerja di kawasan kuningan-jakarta, kalau cuaca lagi hujan ditambah dinginnya AC pasti saya dan teman2 sekantor langsung pilih menu makan siang di resto Pho Hoa (Bakmi vietnam) terdekat. Ada satu menu yang menjadi favorit saya yaitu : Pho bo (beef noodle soup). Saking kepinginnya, saya sampai cari resepnya dan akhirnya nemulah buku Vietnamese Home Cooking di Karori Library.

Pho noodle soup with beef (Pho bo)
Source : Vietnamese Home Cooking book by nguyen thanh van

Ingredients :
1-inch (2,5 cm) knob fresh ginger, peeled
1/4 cup (30 gr) brown or pink shallots (french shallot), peeled
6 cups (1,5 ltr) Enriched Meat Stock or canned broth
1 star anise
1 brown or black cardamon pod, lighty crushed
500 gr rice noodles or rice sticks
2 tsp coarsely chopped chinese (flat/garlic) chives
2 spring onions, chopped
1 small onion, thinly sliced
180 gr beef rump (scotch fillet) or eye of round (eye of silverside), sliced paper thin

For accompaniments :
Soup herbs, including eryngo (sawtooth coriander) leaves, peppermint and bean sprout.
2 fresh medium or long red chillies, cut into small rings
Fish sauce or Nuoc Cham Sauce
1-2 lemons, cut into wedges

Preheat oven to 200C (400 F). Enclose ginger and shallots in a square of aluminium foil. Roast for about 20 minute. Remove from foil, chop ginger and shallots, and add to stock in a large pot. Add star anise and cardamon. Bring stock to a boil, then reduce heat to low and simmer for at least 30 minutes. Set aside.

Prepared dried noodles. Fresh noodles, direct from the packet, can also be used.

Immediately before serving, remove star anise and cardamon from atock. Bring stock to a boil. Plunge noodles into boiling water for a moment reheat, drain immediately and place in warmed individual bowls. Divide chives, scallions and onion among bowls. Toss meat into boiling stock, then ladle meat and boiling stock into each bowl.
Accompany with soup herbs, chillies, fish sauce and lemon wedges. Squeeze wedges of lemon into individual bowls.

Serve 4-6

Note :
banh pho or rice noodles generally come in three widths, but noodles that are 1/8 inch (3 mm) wide are normally used for pho.

Variation :
Pho with chicken (Pho ga) omit star anise aad cardamon, and replace beef with 2 large boneless, skinless chicken breast halves. Slice chicken very thinly and poach in simmering stock until opaque throughout, about 2 minutes.

Uenak benerrr....mantap jeh gak kalah sama yang di resto (hihi muji sendiri). Tapi emang bener kok, khususnya dengan tambahan wanginya daun coriander dan segernya peresan jeruk nipis, membuat mie ini mempunyai citarasa yang sangat istimewa berbeda dengan mie2 yang lain. Cobain deh...^_*

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