Main Ingredients:<\/p>\n
Instructions Preparation:<\/p>\n
2\u00bd qts beef stock, canned low-sodium beef broth or consomm\u00e9, or Ph\u01a1\u0309-in-a- can
\n4 tbsp sugar or brown sugar
\n1 pc ginger, 4\u201d, unpeeled, microwaved on high for 4 min, then well crushed
\n2 medium white onions, microwaved on high for 4 min, then quartered
\n4 garlic cloves, microwaved on high for 2 min, then crushed
\n1 small cinnamon stick, broken
\n4 star anise, broken
\n8 whole cloves, crushed
\n1 tbsp whole black and\/or white peppercorns, crushed
\n1 tbsp coriander seeds, crushed (optional)
\n1 bay leaf (optional)
\n2 pods cardamom, crushed, or 1\/8 tsp seeds (optional)
\n\u00bc cup n\u01b0\u1edbc m\u1eafm or more, but be careful \u2013 depending on the brand, it can be salty!<\/p>\n
4 finely sliced green onions
\n\u00bd lb bean sprouts (Essential!)
\n+ sweet or Thai basil (Essential!) Sold by the bunch
\n+ fresh coriander\/cilantro sprigs (Essential!) Sold by the bunch
\n+ other VN herbs, such as spearmint, sawtooth (culantro), purple perilla (shiso), etc.
\n2 Thai bird, serrano, or Jalape\u00f1o chiles – red or green, thinly sliced
\n2 limes, large, quartered into wedges
\n+ Chinese Hoisin sauce (bottled)
\n+ Sriracha or other hot red chili sauce (bottled)
\n+ n\u01b0\u1edbc m\u1eafm, to taste (bottled) (Yep, it\u2019s Essential!)<\/p>\n
“I’m the Will Rogers of VN (or SE Asian or Korean) restaurants. I’m so glad to to get it, that I’ve never met a dish I didn’t like. I recall when Phoenix was a culinary desert in the 70’s. I have tested it and tweaked it many times, I’ve simplified the traditional dish over the years, so it’s a good starting point for those who want to jump into the Pho and experiment!<\/p>\n
Notes This ethnic dish will certainly become both a family favorite and a great way to \u201cwow\u201d guests! The many Ph\u01a1\u0309 variations ensure recipe longevity though your improvisation!<\/p>\n
Ph\u01a1\u0309 (~pronounced \u201cfah\u201d or \u201cf\u0259h\u201d) is the quintessential breakfast meal in Vietnam, but it\u2019s great any time! It\u2019s nearly addictive! While it starts out as a basic bowl of pasta, around S\u00e0i G\u00f2n, elegantly brightened by fresh herbs, the fragrant, spicy broth has emerged as the real star!<\/p>\n
Get fresh Ph\u01a1\u0309 noodles from the many local Vietnamese (VN) or Asian markets, along with the Hoisin, chili, and fish sauces. Pre-cooked dry b\u00e1nh ph\u01a1\u0309 is okay, too. Any other thin oriental noodles, or even linguine, can substitute in a pinch.<\/p>\n
The fish sauce is essential! Use VN n\u01b0\u1edbc m\u1eafm, but others, such as Thai nam pla, will work well. If it sounds unappetizing, think again. Its sublime, je ne sais quoi, anchovy flavor is a key constituent of Worcestershire and most bottled brown meat sauces, such as A-1, Heinz, & HP. Start with some in the broth, allowing diners to kick it up at the table. It traditionally replaces soy sauce.<\/p>\n
To present Ph\u01a1\u0309 as a main course, place the pasta in extra-large, individual serving bowls, add the meats & onion, and ladle in the hot spicy broth, which quickly cooks the raw beef & onion.<\/p>\n
Then, at the diners\u2019 discretion, a generous portion of garnishes can be added. Dumping in the sprouts and tearing up the herbs is half the fun! Enjoy with a large soup spoon in one hand and chopsticks in the other to slurp up the noodles! The Hoisin, chili, and fish sauces can be added by the diner directly to each bowl or, better yet, put in individual small bowls for dipping solid morsels fished out of the broth with chopsticks or a fork.<\/p>\n
<\/p>\n
Beef Broth:
\n3 lbs beef bones (ask your butcher to cut them into managable pieces)
\n1.5 lbs beef short ribs or beef brisket
\n16 c water (4 quarts)
\n1 large yellow onion, peeled and quartered
\n2 large pieces ginger, split horizontally, not peeled
\n10-12 whole star anise
\n6-8 whole cloves
\n1 cinnamon stick
\n2 tbs salt
\n1\/4 c fish sauce
\n2 tbs sugar
\nThinly sliced raw sirloin beef, if desired<\/p>\n
Directions:<\/p>\n
Main Ingredients: 16 oz b\u00e1nh ph\u01a1\u0309 fresh rice stick noodles, quickly blanched (10 sec), drained 1 large brown onion, very thinly sliced \u00bd lb raw lean beef or water buffalo eye of round, sirloin, tenderloin, or other fat-marbled meats, sliced paper-thin, or, in a pinch, even shaved rare roast beef from the deli \u00bd lb … Continue reading “Ph\u01a1\u0309 b\u00f2 – Ken Brown’s Beef Noodle Soup”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,189],"tags":[],"class_list":["post-2110","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-book-meat-to-eat-seafood"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2110","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2110"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2110\/revisions"}],"predecessor-version":[{"id":12003,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2110\/revisions\/12003"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2110"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2110"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2110"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}