Beef Pho
By: Chef Cindy Gilbert
Made With:
This savory soup gets its depth of flavor from a robust blend of toasted spices from the McCormick Gourmet™ Collection, including Star Anise Pod, Saigon Cinnamon Sticks, Cardamom Pod, Cloves, and Coriander Seed. This fragrant bouquet (cinnamon sticks removed) is then added to a cheese cloth to simmer in the developing broth, infusing it with a mouthwatering, pho-style flavor with ease.
This savory soup gets its depth of flavor from a robust blend of toasted spices from the McCormick Gourmet™ Collection, including Star Anise Pod, Saigon Cinnamon Sticks, Cardamom Pod, Cloves, and Coriander Seed. This fragrant bouquet (cinnamon sticks removed) is then added to a cheese cloth to simmer in the developing broth, infusing it with a mouthwatering, pho-style flavor with ease.
Key products
Instructions
Instructions
- Heat small skillet on medium-high heat until very hot. Add Star Anise, Cinnamon Sticks, Cardamom Pods, Cloves and Coriander Seed to skillet. Toast 3 to 5 minutes, stirring occasionally, until fragrant. Immediately remove from pan. Set cinnamon sticks aside; place remaining spices in center of a double layer of cheesecloth. Bring up sides of cheese cloth to form a sachet, tying with kitchen twice to completely enclose spices. Set aside.
- For the Pho, rinse beef bones with cool water. Place bones and chuck roast in large saucepot. Add just enough water to cover. Bring to boil on high heat; boil 5 minutes. Drain and rinse well. Wipe saucepot clean with paper towels. Return bones and beef to pot. Add 12 cups water, cinnamon sticks, sachet, onion, ginger, sugar and salt, stirring to mix well. Cover. Bring to boil. Reduce heat and simmer 3 hours.
- Carefully remove beef from pot. Cool slightly then shred, discarding fat. Refrigerate until ready to serve.
- Simmer Pho broth and bones 40 minutes longer. Meanwhile, place strip steak in freezer for 35 to 40 minutes.
- Strain broth through colander, lined with 3 layers of cheesecloth, into another large saucepot, discarding bones, cinnamon sticks, sachet, onion and ginger. Bring strained broth to boil on medium-high heat. Stir in fish sauce. Keep hot.
- Prepare Rice Noodles as directed on package. Meanwhile, remove strip steak from freezer. Slice across the grain into very thin slices (about 1/8-inch thick).
- Divide noodles among serving bowls. Shingle sliced steak over top of noodles along with some of the shredded beef. Ladle piping hot broth over top. Serve with desired toppings.
