THE SECRET TO MAKING DELICIOUS--PHO-- IS LAYERING FLAVORS TO CREATE A RICH AND FRAGRANT BROTH. ENJOY DAN:

PHO


By CHEF DAN:

Serves 10 or more



INGREDIENTS:



5 pounds beef leg bones, cut into 2-3-inch pieces

1-2 pounds beef sirloin or beef chuck steak, (cut 1/2-the meat and refrigerate)

1/4- cup rock salt

4 shallots, unpeeled

1 teaspoon fennel seeds

1 package spice seasoning (Nan pho bac que huong)

6 star anise

1 3-inch stick cinnamon

1 whole nutmeg

1 tablespoon black peppercorns

1 teaspoon cardamom seeds

1/4-cup fish sauce

8 scallions, green part thinly sliced, white part left whole

2 pounds dried flat rice noodles

TOPPINGS:

1 onion and 2 Serrano chilies thinly sliced soaked in rice vinegar

Scallion greens

1 package bean sprouts

1/3-cup cilantro leaves or basil

2 Serrano chilies, stemmed and thinly sliced crosswise



DIRECTIONS:



1. On a baking sheet put shallots and ginger and arrange under the broiler and broil, turning often until blackened, about 15 minutes.

2. Scrape peels of shallots and ginger; half ginger lengthwise, mince and set aside with shallots.

3. In a dry skillet heat fennel seeds, star anise, cinnamon, black peppercorns whole nutmeg, and cardamom over medium- low heat and toast, stirring continually for about 3 minutes. Set aside.

4. Place bones on an oven proof pan and bake bones at 200 degrees for 30 minutes to seal the meat.

5. In a soup pot place bones, half the sirloin, reserved shallots and ginger in 5 quarts of water and bring to a boil.

6. Reduce heat to medium-low; add reserve toasted spices, spice seasoning and rock salt.

7. Cook, skimming surface, until beef is tender about 1 ½ hours.

8. Remove beef and let cool and cut across grain into 1/4 -inch slices and refrigerate.

9. Containing cooking broth for 1 ½ hours more.

10. Remove from heat and pour broth through a fine lined strainer and set over a new pot.

11. Stir in fish sauce and scallion whites and keep hot.

12. Bring 1 quart of water to a boil and add noodles and let rest for 20-30 minutes

13. Drain the noodles and divide among the bowls.

14. Top each bowl with chilled meat and raw sirloin; top beef with onion and scallion greens, bean sprouts, and cilantro or basil.

15. Ladle broth over each serving.

16. Serve with chilies, hoisin sauce, sriracha hot chile sauce and sliced limes.



ENJOY DAN: