Beef Tripe Pho Food

BEEF TRIPE PHO RECIPE

Steps:

• Dry roast the star anise, cumin seeds, cloves, and cinnamon sticks in a non-stick skillet over medium heat until fragrant. Set aside to cool.
• Once the spices have cooled, transfer to a muslin spice sachet and tie the bag closed tightly.
• Heat a barbecue grill or chargrill pan over high heat and grill the unpeeled onions and ginger evenly for approximately 45 minutes until all sides are blackened.
• While the onion and ginger are blackening on the grill, begin preparing the stock.
• Place the bones in a large stockpot. Fill the stockpot with enough water to cover the surface of the bones and bring to a boil.
• Once the water has boiled for 2 to 3 minutes, discard impurities and collect the bones in a colander.
• One by one, rinse the bones to remove any scum. The cleaner the bones are, the clearer the broth will be.
• After giving the stockpot a thorough cleaning, fill it with 12 cups of water and bring it to a boil along with the bones, daikon, beef plate, and 2 tablespoons of salt.
• Skim the foam and fat off the surface as needed using a fine mesh skimmer.
• Place the onion and ginger into the broth after they have been properly charred-give the ginger a few good whacks with the side of a cleaver to split it first.
• Add in 3 tablespoons of sugar, as well as the spice sachet.
• Next, lower the heat to medium-low and bring all of the ingredients to a gentle simmer and cook for 3 to 4 hours, skimming off any fat or foam that rises to the surface. If the broth reduces too much, add additional water.
• When the beef plate is tender, remove it from the broth and submerge it in a bowl of cold water for 5 minutes.
• Finally, season the broth with the remaining salt, fish sauce, sugar, and monosodium glutamate, if using.
• Drain the beef plate and slice it in ¼-inch thick slices. Set aside.
• For the tripe, bring water to a boil in a medium-sized saucepan. Add the tripe to the boiling water and bring it to another boil for approximately 4 minutes. Drain the tripe and run under cold water. Slice thinly and set aside.
• Combine the scallions, cilantro, and onions and set aside.
• Place a portion of noodles in each soup bowl and garnish with tripe and slices of the cooked beef plate and thinly sliced raw beef.
• Ladle the hot stock over the noodles and beef just before serving.
• Garnish with the onion and cilantro mixture and a pinch of black pepper.
• At the table, add bean sprouts, herbs, and a squeeze of lime. Dip the meats in hoisin and chili sauces for extra pow. Enjoy!

BEEF PHO

Steps:

• Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours.
• Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired.
• 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, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly.
• 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.

BEEF PHO

Steps:

• Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
• Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins - this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
• Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.