PHO (BEEF SOUP WITH SALAD) VIETNAM
SERVES 6–8
You may well think a soup and a salad are an odd combination when served together, but don’t miss out on this national dish by being too cautious. Rather like the moh hin gha of Burma, the strong stock is combined with other ingredients to make a meal in a bowl. Pho can be served at the table with the hot stock still simmering, as guests add other components to their bowls to suit their own tastes.
BEEF STOCK
3kg beef rib bones
500g stewing steak
2 onions, sliced
1 tablespoon thinly sliced fresh ginger
1 cinnamon stick
1 teaspoon whole black peppercorns
3 star anise
500g fresh rice noodles or 250g dried rice noodles
500g fresh bean sprouts, trimmed
6 spring onions, thinly sliced
4 firm ripe tomatoes, halved lengthways and thinly sliced
2 white onions, thinly sliced
500g rump steak, thinly sliced
fish sauce
lemon wedges
fresh red or green chillies, seeded and thinly sliced
chopped fresh coriander leaves
1 large handful fresh mint leaves
1 large handful fresh Thai basil leaves
Put the bones and stewing steak into a large saucepan with enough water to cover. Add the onion, ginger, cinnamon stick, peppercorns and star anise. Bring to the boil, then reduce the heat to low and simmer for at least 6 hours. Skim off any scum that rises to the surface during cooking. Season with salt, to taste.
If using fresh rice noodles, slice them into 7cm lengths and pour boiling water over them, then drain well. If using dried rice noodles, cook them in a saucepan of boiling water until tender, then drain well.
Arrange the bean sprouts, spring onion, tomato, onion and steak on a serving plate.
To serve, put some of the cooked noodles and some bean sprouts in large individual serving bowls. Put a few slices of beef, tomato and onion in a large ladle, immerse in the boiling stock until the beef begins to lose its redness – it should be pale pink. Pour the contents of the ladle over the noodles and bean sprouts.
Guests add fish sauce, a squeeze of lemon juice, chillies and fresh herbs, to taste.
MY AIM IN WRITING THIS BOOK HAS BEEN TO MAKE IT POSSIBLE FOR KEEN COOKS EVERYWHERE TO EXPLORE THE COOKING OF ASIA.