Tuesday, November 3, 2015

Home made beef noodles(Pho).

According to my uncle, this is for serving 10 people.

  • 5kg of beef
  • 1 ox tail
  • 2 whole onions
  • 1 ginger (100gr-120gr)
  • star anise, cinnamon (50gr-70gr) (put in a cloth bag).
  • 2 bunches of green onions
  • salt, fish sauce
  • beef broth (2 boxes)
  • dried rice noodles

Wash green onions and chop into small chunks (0.5cm in length)

The Broth
Wash beef and ox-tail with cold water
Soak beef and ox-tail in warm water (25C-30C) with 2 tablespoon of salt for about 15 minutes to get rid of blood.
Then get rid of salt water, and wash beef and ox-tail 2nd time with cold water.
Then drain it so there's no water left.
Cut it into chunks.
Boil 10L of cold water with 2 boxes of beef broth.
When it boils, add beef and ox-tail and 1 teaspoon of salt
Peel onions cut in half and add to pot
Add ginger in pot (might want to grill the ginger first for better flavor/smell).
Add two tablespoon of fish sauce
As it boils it'll foam, scoop the foam and get rid of it.
After boiling for 45 minutes, use chopstick to poke meat to see if it's cooked.
Take out the beef and ox-tail.
Add bag of star anise and cinnamon into pot of broth
Let it boil second time then remove the bag of star anise and cinnamon and get rid of it.

The noodles
Soak dried rice noodles in cold water for 2 hours so that it expands.
Boil some cold water and add 2 drops of cooking oil in water so the noodles won't stick
When it boils, add drained pre-soaked rice noodles
Cook and test rice noodles until you see the rice noodle is soft enough to eat.
Drain water from noodles and stir noodles with chopsticks so that noodle doesn't stick together.

Ready to eat
Put rice noodles in bowl, add meat and ox-tail as much as you please.
Add some chopped green onions in bowl.
Bring broth to boiling and pour broth into bowl.

Condiments that you might use for dipping meat/ox-tail are 
Sriracha hot pepper sauce and/or Hoisin sauce.

You also might be interested in this article on: http://flower2fruit.blogspot.ca/2015/06/how-to-roll-vietnamese-salad-rolls-so.html