TRADITIONAL VIETNAMESE PHO WITH CHEF CARTER:
Broth Ingredients:
- 4 LBS Beef Bone with Marrow
- 1 Rump Roast (cooked in broth, then removed and sliced)
- 4 TBSPS Mushroom Seasoning
- 1 TBSP Salt
- 1 TBSP Sugar
- 1 Large Piece of Ginger (halved)
- ½ of a Yellow Onion
- 1 Head of Garlic
- 1 Cinnamon/Star Anise Spice Pack
- 4 TBSPS Mushroom Seasoning
- 1 TBSP Salt
- 1 TBSP Sugar
- 1 Jar Beef Pho Soup Packet/Base
Additional Ingredients for Garnish:
- 1 Package of Half Cooked Rice Noodles
- ½ C Mint Leaves
- ½ C Julienned Yellow Onion
- 1 C Bean Sprouts
- 4-5 Lime Wedges
- ¼ C Jalapeno Peppers (sliced)
- ¼ C Green Onions (diced)
- ¼ C Cilantro (diced)
- 2 C Thinly Sliced Steak (preferably from Asian Market – have them slice it for you!)
- 2 C Boiled Beef Balls (halved)
- 3 C Boiled Shrimp (halved)
- 1 Pack of Vietnamese Ham (sliced)
Directions:
BROTH PREPARATION
First, boil a large pot of water. Once water is boiling, add the beef bone and rump roast. Boil for 10-15 minutes. As the purification process progresses, the water will become cloudy.
While the beef bone and rump roast are boiling, roast the onion and ginger. In a stovetop roasting basket, roast the onion and ginger for 10-12 minutes.
After 10-15 minutes, remove pot with beef bone and roast from heat. Carefully pour the contents of the pot into a strainer and thoroughly rinse the beef bone and roast and set aside.
Next, fill a large pot with filtered water and boil.
Once the ginger and onion are finished roasting, remove from heat and place in cheesecloth along with a full head of garlic, tie close. Place the cheesecloth with ginger and onion into the boiling pot of water, followed by the beef bone and rump roast. Then add the anise/cinnamon season packet along with the mushroom seasoning, salt, sugar, and beef pho season packet/base.
After 10-15 minutes, remove the anise/cinnamon packet and the beef pho season packet. Adjust the heat to Medium/Low and let broth simmer for 8 hours.
After the broth has simmered for 8 hours, remove the rump roast and slice.
NOODLES, GARNISH, & SERVING
Boil a pot of water. With the Rice Noodles in a handheld mesh strainer place into the boiling water for 15-20 seconds MAX. Remove noodles and strain out excess water then portion out noodles into soup bowls.
In each bowl add:
• 2 pieces of thinly sliced steak
• 2 beef balls
• 2-3 boiled shrimp
• 1 slice of rump roast
• 1 slice of Vietnamese pork
• 2 mint leaves
• Small handful of julienned yellow onions and bean sprouts
• 2-3 jalapeno slices (depending on spice preference)
• Pinch of cilantro and green onions
Next, stir broth and ladle into prepped soup bowls.
Finally, top with Sriracha and/or Hoisin sauce and enoy!
Did you enjoy this? Let us know below in the comments!