Beef Pho

January 24, 2013

Photography by Chia Chong
Styled by Libbie Summers
Recipe adapted from allrecipes.com 

Beef Pho

Ingredients:

  • 7 pounds beef knuckles with meat
  • 1 large white (daikon) radish, sliced
  • 2 yellow onions, chopped
  • 2 ounces whole star anise pods
  • 1 cinnamon stick, broken into two pieces
  • 2 whole cloves
  • 1 teaspoon black peppercorns
  • 1 (½-inch) slice fresh ginger root
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 tablespoon fish sauce
  • 2 pounds dried flat rice noodles
  • 1 pound frozen beef tenderloin

Toppings:

  • Sriracha hot pepper sauce
  • Hoisin sauce
  • Thinly sliced white onion
  • Chopped fresh cilantro
  • Bean sprouts (mung beans)
  • Sweet Thai basil
  • Thinly sliced green onion
  • limes, quartered

Directions:

Liberally salt and pepper the beef knuckles and place in a large stock pot (9 quart or larger). Cover with water and bring to a boil. Reduce temperature to and continue to cook for 2 hours.

Skim the fat from the surface and add the radish and onions. Place the star-anise pods, cinnamon stick, ginger and peppercorns on a piece of cheesecloth and tie into a pouch using butcher’s twine. Add to the broth mixture. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). Salt as needed. Strain broth (discarding the spice pouch and bones), and return to the pot to keep at a simmer.

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 (about 5 minutes). Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.

Return broth to a boil. 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.

Serves: 6-8
Prep Time: 30 minutes
Cook Time: 6 hours
Difficulty: Easy…just be patient.

Libbie’s Food Styling Props:  Surface of both images is a burned cutting board. White Pho bowl from World Market. Turquoise felt piece under bowl from Michael’s Crafts. Blue Asian Spoons I picked up at a cool gift/kitchen store in Paris. Coffee cup from Macy’s in Birmingham, Alabama.

 

Tags: , , , , ,

More Inspiration

chocolate_35
February 13, 2012

Ginny’s Pink Bike

I remember meeting Ginny Branch’s cotton candy pink bicycle before I met her. I had chained my own retro bicycle to the same “Loading Zone Only” sign as hers. Ginny was a student at Savannah College of Art and Design and was applying for a part-time job at a lifestyle store I was struggling to help open. The Paris Market and Brocante is arguably the most eccentric, thoughtful hipster dream store in the United States.

S&S-Honey Week 3-Recipe Image
May 31, 2012

The King’s Belly Sandwich

When I was younger, I was obsessed with Elvis Presley. Okay, I still am. But back then my imagination was so ripe, I could picture myself on the the brightly decorated sets of his formulaic movies, befriending costars like Shelly Fabres. Shelly would ask “Libbie Marie (I would, of course, change my name) what did you and “E” do last night” and I would fill her in on all the exotic fun a sheltered ten year old could dream up for a date with the king.
Those were the innocent thoughts that filled a young heart. And these are the flavors, in honor of a first crush –my king, that satisfy an adult appetite.

merveille2
September 19, 2012

A Lesson in Geography and Modesty

There’s nothing like a worldly person to remind you you’re not.

When I meet Merveille Kasongo, her body language reads like one of those signs on the back of a semitruck that warn: “Stay back 200 feet.” Her arms remains locked at her sides and without smiling she looks directly at me with big dark eyes lined with lashes so thick I wonder how they could be real. My brassy American sensibilities are, of course, injured.