Published on November 16, 2015
1. HOW TO COOK VIETNAMESE FOODS
4. 5 pounds beef knuckle, with meat 2 pounds beef oxtail 1 white (daikon) radish, sliced 2 onions, chopped 1 1/2 pounds dried flat rice noodles 1/2 pound frozen beef sirloin sriracha hot pepper sauce hoisin sauce thinly sliced onion chopped fresh coriander
5. bean sprouts (mung beans sweet Thai basil thinly sliced green onion limes, quartered 2 ounces whole star anise pods 1/2 cinnamon stick 2 whole cloves 1 teaspoon black peppercorns 1 slice fresh ginger root 1 tablespoon white sugar 1 tablespoon salt 1 tablespoon fish sauce
7. 1. Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with two gallons of water. Bring to a boil, and cook for about 2 hours.
8. 2. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
9. 3. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
10. 4. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with Hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.
12. Make sure you have a proper amount of time to make the Pho Pho is pronounced "fuh?" (the question mark indicates that your voice should go up when saying the A sound). Saoub sachko is a regional variant of Pho that follows the above instructions, except uses seven pounds of meat and plenty of bean sprouts on top- easy to make also as the beef should be left rare. Vietnamese Pho cannot cook with fish or poultry.
13. Want to cook Pho in real life? Join us to learn more!