Pho Hampshire

Sadly there is no foreign holiday for me this year, but being determined not to miss out on the best part of travelling, I decided to cook up some Vietnamese Pho! This was a little tricky having never been to Vietnam, but I managed to learn from the finest pho vendors in the land http://www.noodlepie.com/blog/pho/index.html



I would rate my pho tasty, but will have to hold out for a true comparison. Other amendemnts: real pho vendors serve up gargantuan bunches of greenery while mine were a little skimpy. The thai basil came from my rather anorexic little plant, and I didn't want to deplete the leaves too much. Perhaps more chilies, and a dash of oyster and chili sauce next time. I also preferred my pho with cooked meat.

Finally, for a true experience I will need to invest in a bowl with flowers which is deep but wide, and a small plastic seat.

Adapted from Authentic Vietnamese Cooking - Corinne Trang.

PHO BO (HANOI SOUP)
1 pound rice vermicelli
10 cups hot Spiced Beef Stock (see accompanying recipe)
1 pound raw lean beef, preferably the round, cut into paper-thin slices . Partially freeze and then slice.

ACCOMPANIMENTS
Lime wedges
1 cup mung bean sprouts
1/2 cup cilantro leaves
Ngo gai (Japanese saw-leaf herb), optional
1/2 cup fresh basil leaves
1 to 2 chopped fresh chiles or to taste
3 green onions, washed, ends removed, chopped
Freshly ground black pepper to taste
4 tablespoons good quality fish sauce, such as Koon Chun brand
In a large bowl, cover the vermicelli with cold water and soak it until it's pliable, about 30 mintues. Drain well.
In a large sauce pot, bring the stock to a boil.
Put a large handful of noodles in a strainer that fits into the pan. Dip the strainer in the hot stock and with chopsticks swirl the noodles until they are tender but still chewy, about 20 seconds. Shake the noodles dry and dump them into a soup bowl. Repeat with the remaining noodles.
Evenly divide the noodles into 6 individual soup bowls. Put equal amounts of beef slices over the noodles and divide the hot stock among the bowls.
Serve with the accompaniments, allowing each person to garnish the soup as desired.
Makes 6 servings.

SPICED BEEF STOCK
3 pounds oxtail pieces or other lean meaty beef bones, such as shin
Water to cover, plus an additional 14 cups to add to the oxtails after boiling
1 tablespoon salt
1 piece (3 inches) fresh ginger root
1 medium onion, peeled
6 whole star anise
1 1/2 cinnammon sticks
2 large bay leaves
4 whole cloves
1 piece (1 inch) rock sugar, or 1 tablespoon sugar
2 teaspoons fennel seeds

(I also added a small piece of orange rind, and left out the fennel seeds. I cut down on the seasonings as I used less oxtail, and pressure cooked everything for 45 minutes)

In a very large stockpot, cover the oxtails with water and bring the pot to a boil over high heat. Drain off the water and cover the oxtails with the remaining 14 cups fresh water and the salt. Bring to a boil again.
Meanwhile, using tongs, put the ginger and onion directly over a low gas burner or electric burner on medium-high heat and char them all over, about 4 minutes. Remove them from the heat and rinse away any ash. Add them to the stock.
Add the star anise, cinnamon sticks, bay leaves, cloves and sugar to the stock. Put the fennel seeds in a tea ball and add that to the stock.
When the liquid comes to a boil, reduce the heat to low and simmer, skimming occasionally, for about 2 1/2 hours.
Strain, discarding the solids. The stock will keep, covered, in the refrigerator for up to 3 days.