Pho Bo (Beef Noodle Soup)

It's true, it is far more convenient to eat pho at a local Vietnamese restaurant, but there is something rewarding about being able to make it at home. It is especially rewarding if you share in my predicament of living in an area devoid of Vietnamese cuisine. Homemade pho becomes, not only an option, but the only option.

Pho is pronounced "fuh," and though its derivation is uncertain, it refers to a very distinct Vietnamese beef noodle soup full of fresh and fragrant ingredients. Though I have seen, and even attempted, more simplistic recipes, they often seem to be missing the complexity of traditional pho. This recipe, though more laborious, represents a more authentic approach. With a few exceptions and simplifications, the following recipe was borrowed from Andrea Nguyen's Into the Vietnamese Kitchen.

For a complete list of ingredients, make sure to scroll down to each section: Broth, Bowls, and Additional Garnish.

Serving: 8

Broth

Chubby 4-inch piece ginger, unpeeled
1-1/2 stalks celery (low-FODMAP)
5-6  pounds beef leg bones, in 2-3 inch pieces
6  quarts water
5  whole star anise (40 robust points)
6  whole cloves
3-inch cinnamon stick
1-1/2 tablespoons salt
1/4 cup fish sauce
1-inch chunk yellow rock sugar (about 1.5 ounces)

1.  Place the ginger directly on the cooking grate of a medium-hot charcoal or gas grill or a gas stove with a medium flame, or on a medium hot burner of an electric stove. Let the skin burn (if you're working indoors, turn on the exhaust fan and open a window), using tongs to rotate the ginger. After 15 minutes, the ginger will have softened slightly and become sweetly fragrant. There may even be some bubbling. You do not have to blacken the entire surface. When amply charred, remove from the heat and let cool.

2.  To achieve a clear broth, you must first parboil and rinse the beef bones. Put them in a stockpot (about 12-quart capacity) and add cold water just to cover. Bring to a boil over high heat and boil vigorously for 2-3 minutes to release the impurities. Dump the bones and water into the sink (make sure it is clean), and then rinse the bones with water to wash off any clinging residue. Quickly scrub the stockpot clean and return the bones to the pot. Pour in the 6 quarts of water, bring to a boil over high heat, and lower the heat to a gentle simmer. Use a ladle or large, shallow spoon to skim off any scum that rises to the top.

3.  Meanwhile, use a vegetable peeler, paring knife, or the edge of a teaspoon to remove the ginger skin. Hold it under warm water to wash off any blackened bits. Halve the ginger lengthwise and bruise lightly with the broad side of a cleaver or chef's knife.

4.  Add the ginger, celery, star anise, cloves, cinnamon stick, salt, fish sauce, and rock sugar to the stock. Cook for 3 hours, uncovered, adjusting the heat if needed to maintain a simmer.

5.  Strain the broth through a fine-mesh sieve (or a coarse-mesh sieve lined with cheesecloth) positioned over a pot. Discard any remaining solids. Use a ladle to skim off as much fat from the top of the broth as you like. (To make this easier, you can cool the broth, refrigerate overnight, lift off the solidified fat, and then reheat before continuing.) Taste and adjust the flavor with salt, fish sauce, and rock sugar. There should be about 4 quarts (16 cups) broth.


Bowls

1-1/2  pounds small flat rice noodles (1-2 bags)
1  pound sirloin (see below)
3-4  scallions, thinly sliced (green parts only)
1/3  cup cilantro leaves, chopped

1.  Freeze the raw sirloin for 15 minutes, then slice it across the grain into pieces 1/16 inch thick. If you prefer, you may ask your local butcher to slice it paper-thin. However, you may still need to pound the meat thinner with a meat tenderizer.  Trim off any remaining gristle, as this becomes chewy when cooked in the broth. Furthermore, there are additional (non-FODMAP) meat options, such as the tradition Vietnamese beef meatball. However, you may need to visit your local Asian market in order to find them. Cut the meatballs in half. Set all of the meat aside.


3.  In a bowl or baking dish, cover the noodles in boiling water and let them soak for 5-15 minutes. Do not boil them as you would normal pasta or else they will turn to mush. Let them soak in the hot water and check them often until they are pliable and opaque. They should not be chewy.

4.  Bring the broth to a simmer to ensure that the raw beef will be adequately cooked in the broth. Fill each [large] bowl with a portion of the noodles. (If the noodles have been drained and sat for any length of time, they tend to stick together and slightly harden. In order to separate and loosen them, dunk the noodles into boiling water.) Top each bowl with the raw beef and some scallions and cilantro. Ladle about 2 cups simmering broth into each bowl and serve immediately.


Additional Garnish

3  cups (1/2 pound) bean sprouts (low-FODMAP)
10-12  sprigs Thai Basil
2  limes, cut into wedges
1  yellow onion, sliced paper-thin (non-FODMAP)
1 Jalapeño, sliced
hoisin sauce (FODMAP hoisin sauce)
Sriracha chile sauce (non-FODMAP)

1.  Thinly slice the onion and soak in cold water for 30 minutes. Drain and set aside.

2.  Gather all of the garnishes together on a plate and serve with the soup. Traditionally, these ingredients are added to the pho while at the table in order to preserve their freshness.

Bean sprouts can be very difficult to preserve for any length of time. In order to preserve their freshness, place a shallow layer in a baking dish and cover with water. Change the water daily and they should keep in the refrigerator for several days. 

3.  Add the hoisin and chile sauce to each bowl to taste. Most hoisin sauces (most sauces!) add wheat starch and therefore are not suitable for those who are gluten free. The best gluten free option that I've found is the brand Dynasty, sold at Walmart. However, all brands add garlic or onion and so if you are on a FODMAP diet you will need to make your own hoisin sauce (optional).