Pho Bo
While pho originated in the north of Vietnam, it has become a national dish. Carts and small shops sell it everywhere, usually for breakfast (since I’m a big fan of savory breakfasts, this was ideal for me). The clear, fragrant beef broth is the flavorful base of this dish, and the sliced sirloin, noodles, and condiments provide the texture. (The sirloin must be sliced as thinly as possible, because it cooks in the serving bowl; freeze it for 30 minutes or so to facilitate thin slicing.) Information on Thai fish sauce—nam pla—is on page 500. Rice vermicelli (mai fun) is available at most supermarkets and all Chinese markets, and is sometimes called “rice stick.”
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Set a large flameproof casserole or stockpot over medium heat. Add the star anise, peppercorns, cloves, and cinnamon stick and toast until fragrant, about 1 minute; scoop out and set aside for the moment. Add the garlic, onion, and ginger and char, about 5 minutes.
Step 2
Add the oxtail or beef bones, chuck, and reserved spices. Add water to cover and bring to a boil, then lower the heat and simmer, uncovered, until the chuck is tender, at least an hour. Remove, shred, and set it aside. Simmer the broth for a total of about 3 hours, then add the nam pla, sugar, salt, and pepper, adding more of each to taste. At some point during this period, cook the rice noodles in boiling salted water until tender, just a few minutes. Strain, rinse in cold water, and set aside.
Step 3
When the broth is done, strain and reheat until it’s just about boiling. Divide the noodles, sirloin, and reserved shredded meat among the serving bowls and then pour in the broth. Garnish with the bean sprouts, cilantro, basil, chiles, and scallions and serve, squeezing lime juice over all.
