The ongoing Project Foodblog by Foodbuzz saw quite a few participants attempting to make Vietnamese Beef Pho during the second challenge where you were asked to try something not from your culture. Well, I did the steam rice rolls, then I thought I will try making Pho also. The recent trip to Malmö Asian shops yielded one of those seasonings for pho that comes in a pack, but I also took a few tips from here, I think her way of writing is pretty fun and easy too. I won't use the packet seasoning next because I actually have all the actual spices but what I wanted to show you after is how I managed to convert this version to Singapore dried beef noodles! You know, the kind you used to eat at Scotts food court which has moved to ION? I won't say mine is as good but I think it comes pretty close in this faraway land ;)
1kg beef with bones
2-3 large onions
3-4cm of ginger, unpeeled
canned/fresh bean sprouts
salt and sugar to taste
Thai basil for garnish
Pho spices (which includes pices include cinnamon sticks, cloves, coriander pods, star anise and cardamom)
- Clean the beef and blanched in hot water first to remove the scum. Boil a clean pot of water and placed in the blanched beef.
- On a hot pan without adding any oil, roast the onions and ginger (unpeeled) until they are slightly charred along the sides. Add it to the stock pot along with the pho spices.
- Boil over medium low heat for about an hour or until the beef is tender. Remove the meat from the bones and sliced thinly and set aside. You can put the bones back to the soup to continuing boiling for flavour. Add salt and sugar to taste. You should expect a clear, light soup with that unique pho beef soup fragrance.
- To serve, cooked the rice noodles separately until done. Set a portion of noodles, sliced beef and bean sprouts and scoop the hot pipping soup over. Garnish with basil leaves and/or mint leaves, along with a side of sliced chili padi with fish sauce and enjoy this hot pipping pho in the cold weather - BEST!