Pho Flavored Ribeye Rice Bowl Recipe By Tasty Food

PHO-FLAVORED RIBEYE RICE BOWL RECIPE BY TASTY

Steps:

• Pho rice: In a small saucepan with lid, combine rice, O Organics Beef Flavored Pho Broth, and salt. Bring to a boil. Cover and reduce to a simmer. Let simmer, covered for 20 minutes or until all liquid has been absorbed by the rice. Remove from heat, fluff rice with a fork, and set aside.
• Marinated ribeye: In a medium bowl, mix together soy sauce, fish sauce, honey, chopped garlic, cinnamon, kosher salt, and rice vinegar. Prick holes in the ribeye with a fork and place in marinade for 20 minutes, flipping once after 10 minutes.
• In a medium cast iron skillet, heat canola oil over medium-high heat and sear ribeye for 5 minutes on one side and then 3 minutes on the other side or until desired temperature is reached. Transfer the ribeye to a plate and brush with hoisin sauce and allow to rest.
• Rice Bowl: In the same skillet as the steak, add mushrooms and cook for 5 minutes, tossing occasionally. Remove the mushrooms from the skillet and set aside.
• Slice the rested steak on a bias as thin as possible.
• In two shallow bowls, evenly divide pho rice. Top rice with marinated ribeye, cremini mushrooms, rainbow baby carrots, baby bell peppers, bean sprouts, and sunny-side up egg.
• Garnish with chives, basil, mint, lime, and Thai chili peppers.
• Enjoy!

PHO BY MEAN CHEF (VIETNAMESE BEEF & RICE-NOODLE SOUP)

Steps:

• Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 1 1/2 gallons). This will reduce to about 3 quarts when you are done.
• Bring to a full boil and then lower the heat to a rapid simmer.
• Skim the scum that rises to the surface.
• Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes.
• Turn them over halfway through cooking.
• When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface.
• Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
• Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat.
• Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma.
• Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine.
• Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
• Let the broth simmer slowly, uncovered, skimming occasionally.
• After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard.
• Remove the oxtails from the pot and set aside.
• Let the broth continue to simmer.
• When the meat is cool enough to handle, pull the meat from the bones.
• Set the meat aside and return the bones to the broth.
• Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. At this point you should cool the broth in the refrigerator overnight and then defat.
• Heat the broth and taste to determine if you need to add more salt or fish sauce as needed.
• Meanwhile, soak the rice noodles in cold water for at least 20 minutes.
• Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
• Bring a large pot of water to a boil and add the drained rice noodles.
• Give the noodles a quick stir and cook until tender but firm, about 1 minute.
• Rice noodles can quickly become gummy, so don't let them overcook.
• Drain the noodles.
• Warm 4 large bowls by rinsing them with hot water and divide the noodles among the bowls.
• Just before serving, return the broth to a full boil.
• Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl.
• Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth.
• Serve immediately, along with the platters of garnish.
• Yield: 3 quarts of broth; serves 4 as a main course.

VIETNAMESE BEEF AND RICE NOODLE SOUP (PHO)

Steps:

• Place the oxtails in a large stockpot and add the water.
• Bring the water to a full boil, then reduce heat and bring water to a simmer.
• Scrape any scum off the top of the water and discard.
• Cut the onion in half and peel off the outer portion.
• Place on a baking sheet along with the ginger and broil in the over about 20 minutes, making sure not to blacken it.
• Turn over halfway through.
• Allow to cool.
• Place the star anise, cloves, cinnamon, and fennel seeds in a piece of cheesecloth and tie it shut with twine.
• Add the spice pack, onion halves, ginger, bay leaves, salt, and fish sauce to the broth.
• Allow the broth to simmer at least 5-6 hours (to your taste) uncovered.
• Remove the spice pack, onions, ginger, and bay leaves and discard.
• Remove the oxtails and set them aside.
• When cool enough to handle, remove the meat and trim of any remaining fat.
• Set the meat aside and return the bones to the broth.
• Allow the broth to simmer another hour or two until you achieve the desired taste then remove the bones.
• You may adjust the salt, but you don't want it too salty.
• Soak the rice noodles in COLD water 15-20 minutes, while starting a large pot of water boiling.
• While the noodles are soaking, place the cilantro, basil leaves, mint leaves, sliced onions, sliced scallions, and bean sprouts on a serving platter.
• After the noodles have soaked, place them in the boiling water and allow to cook until tender, but don't let them get mushy.
• It should only take a couple minutes.
• Rinse the noodles in cold water if not serving immediately.
• When ready to eat (you can do this earlier, like when you're boiling the water for the noodles) return the broth to a rolling boil.
• Place the noodles in a serving bowl and arrange the sliced meat (leftover oxtail meat if desired) over them.
• Ladle the boiling broth over the noodles and beef, making sure to cover the meat.
• Serve and allow each person to place the desired amount of garnish from the platter, hoisin sauce, and sriracha in their own bowl to taste.

TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY

Steps:

• Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
• Set a rack in the upper third of the oven and preheat the broiler.
• Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
• Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
• Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
• Season the brisket liberally with salt and add it to the stockpot.
• Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
• Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
• Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
• Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
• Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
• Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
• Enjoy!