For weeks I have been exited about the dinner appointment I was going to have with my sweet friend Lize. This weekend it was finally time to meet up and I was lucky to get the ins and outs on cooking Pho Bo. Lucky me..<<JEAH>>
It did not take long for us to talk about food after we met and Lize has another passion Wine and an even bigger passion for Fashion. So we always talk about food..where to eat..what to eat ..her wine adventures and not to forget shopping. Gladly, she was willing to spent some time with me this weekend, buying the groceries together and making the soup Saturday and having it for lunch on Sunday. Lucky us! The actual soup making was done quicker than I had expected, so I will have a go at it myself. We enjoyed it with a nice glass of wine..Lize also spoiled us by giving us a very special dessert. A moon cake made by her father..he sweated for 10 weeks on making the filling and preparing everything to get the cake absolutely perfect just before Moon festival in September. Lucky us..again!
Ingredients for the Soup
2 star anise
1 nut meg
1 cinnamon stick
1 medium sized onion, peeled
1 thumbsize piece of ginger
1 big white radish, cut in to big chuncks
5 to 6 Marrowbones + beef for braising or 3 beef knuckles
Beef balls – 1 package
2 Beef stock cubes
3 l of water to begin with
Banh Pho rice noodles – 1 package, cooked according to package
Coriander, chopped finely
Thai sweet basil, chopped finely
Beef, very thinly sliced across the grain
3 or 4 scallions, green part only, cut into thin rings
2 Limes, cut in wedges for serving
Hoi sin sauce
1 Chilli pepper
You start by roasting the star anise, cloves, nutmeg and cinnamon stick for a couple of minutes till they start to become fragrant. Place them in a tea holder or in a tea filter bag and set aside.
You then roast the ginger and the onion, till the onion starts to turn black.
Now in a big soup bowl, add the water with the ginger, onion, beef stock cubes, white radish and the filter bag with herbs. Bring to boil and add the marrow bones and the beef for braising. Let this cook on medium heat.
After 30 minutes, flavor with a dash of fish sauce.
Add the beef balls and let the soup simmer on low heat for a few hours.
The soup needs to set for about 24hrs before serving.
Remove the beef for braising and cut into thin strips.
In a soup bowl, start by putting in some noodles, then add some soup, the beef strips, beef balls and
some of the thinly sliced raw beef.
Add some of the spring onions on top.
On a big plate, add bean sprouts, lime wedges, thai basil and coriander.
Give every one their own little bowl and drop some of the hoisin and sriracha for dipping sensation.