I really wish we can just subscribe to our favorite TV channels, and not in bundle pack. Why? Because I only switch channels between Food Network and Cooking Channel. The rest..not so much, unless my favorite TV show is on. I tend to be a couch potato when it comes to food channel and thanks to hubs for letting me be like one once in a while. One of my favorite shows was Ask Aida. I love her calm and fun personality and how everything looks so easy when she’s on the screen.
When I heard she has her own book, Keys To The Kitchen, I knew instantly I had to get one because it covers all I need to know in the kitchen. It is essential for a rookie like me. So, last week, I got a chance to try one of her recipes from this book, Cheat Sheet Beef Pho. This recipe is so perfect for these cold rainy days, which I expect more lately so I have an excuse to enjoy this. You won’t believe how simple and delicious it is.
Cheat Sheet Beef Pho ( Faux Pho Bo)
- 2 tbs canola, grapeseed, or peanut oil
- 2 yellow onions, halved
- One 3-in piece fresh ginger, halved
- 4qt beef stock or low-sodium broth
- One 3-in cinnamon stick
- 3 star anise pieces
- 3 whole cloves
- 1/3 cup fish sauce
- 3 tbs packed light brown sugar
- 1 tbs kosher salt
- One 12-oz package banh pho (flat rice noodles)
- 1lb flank steak, London broil, sirloin, or eye of round, sliced as thin as possible
- 2-3 Thai chiles, trimmed and thinly sliced
- 2-3 handfuls bean sprouts
- 1 bunch fresh Thai basil
- 1 bunch fresh mint
- 1 white onion, sliced paper thin
- Chili-garlic hot sauce (such as Sriracha) or hoisin sauce (or both), for serving
- 2 limes, cut into wedges, for serving
- For the broth: Heat the oil in a large pot over medium-high heat. When the oil shimmers, add the onion and ginger and cook, stirring occasionally, until browned and caramelized, about 10 minutes.
- Add all the remaining broth ingredients and bring to a boil.
- Decrease the heat to low, partially cover, and simmer until the broth is infused with flavors, at least 30 minutes, for a very light flavor, and up to 3 hours for a richer flavor.
- Taste the broth, and add more fish sauce, salt, or sugar, as needed. Strain the broth and set aside until ready to use.
- For the pho: Return the broth to the pot and place over medium-high heat. When the broth simmers, add the rice noodles and cook according to package directions or until tender.
- Meanwhile, place the remaining ingredients on a serving platter. When ready to eat, fill soup bowls with the noodles and top with raw meat slices.
- Ladle broth into each bowl, serve, and let guests garnish the pho to their liking.
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