Cow Stomach Pho With Spicy Preserved Chili Peppers Recipes

AUTHENTIC VIETNAMESE BEEF PHO (PHO BO) RECIPE

Steps:

• Place the beef bones and the oxtail in a large stockpot. Add the water. The bones should be completely covered with water. If not, add more. Bring to a boil and let the the bones boil while you are preparing the rest of the ingredients.
• Cut two peeled onions in half. Char each half by holding it with tongs over open flame of a gas stove or place it under the broiler. This will bring out the aroma and deepen the flavor of the broth. Repeat the same with the ginger and set aside.
• In a small skillet, lightly toast, frequently stirring, the anise pods. cloves, peppercorns, and garlic for about 5 minutes, or until fragrant. Set aside to cool.
• Check on the boiling bones in the stockpot and skim off any scum that has accumulated.
• Add the toasted spices and garlic, charred onion and ginger, daikon, cinnamon stick, and shallots to the stock. Boil for 15 minutes, then bring down to a gentle simmer.
• Add the rock sugar (optional), fish sauce, salt, and stir well. Continue to simmer for 2½ hours, uncovered, periodically skimming off any scum or fat as they accumulate. The broth will be ready to eat after 2 1/2 hours, but the longer you simmer the better it will become. Continue simmering, covered, for up to 10-12 hours in total for the ultimate pho bo.
• When the broth is done cooking, remove the pot from the heat and set aside to cool a little. Remove the bones and oxtails and set aside. You can use the meat and the bone marrow in the soup. Strain the broth through a fine mesh strainer into a new stockpot. The broth should be richly colored but clear. Bring the broth back to gentle simmer.
• Fill a large pot with hot tap water. Soak the rice noodles in the water for about 10 minutes. They should soften just slightly: the hot pho broth will cook them the rest of the way.
• Drain the noodles and place them in six individual soup bowls. Arrange the sliced raw beef on top, followed by thinly sliced onions and scallions.
• Slice the oxtail meat and add it to the bowl as well as any of the bits of meat and bone marrow taken from the bones.
• Pour the boiling hot broth into the soup bowls, making sure it covers the raw beef. The broth will cook the beef as well as the noodles. Give it a few minutes to do so, then serve with the pho garnish platter. A squeeze or two of lime juice will help cut the richness of the broth. The sauces can be added to the pho bo or used as a dipping sauce for beef. Using them as a dipping sauce will prevent from spoiling the wonderful flavor of the broth.

SPICY VIETNAMESE BEEF NOODLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. Add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
• Stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. Remove meat and reserve. Strain broth into a pot; discard strained spices and vegetables.
• Chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. Bring broth to a simmer and reduce heat to low to keep warm.
• Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 5 minutes. Drain and rinse in cold water.
• Place a handful of bean sprouts in the bottom of a large soup bowl. Top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. Ladle beef broth into bowl to cover noodles.

VIETNAMESE BEEF PHO

Steps:

• In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour.
• Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime.
• Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.

COW STOMACH PHO WITH SPICY PRESERVED CHILI PEPPERS

Steps:

• Thinly slice the tripe. Place all ingredients in a large soup pot, cover and simmer for two and a half hours.
• Occasionally stir the simmering broth and add additional water, if needed.
• When the meat has simmered for two and a half hours add the Noodles, reduce heat then begin preparing your toppings.
• Rinse fresh Soy Bean Sprouts under cold water.
• Rinse and pat dry fresh Thai Basil.
• Thinly slice Jalapeno peppers (or your favorite spicy chili pepper).
• Cut Lemon or Lime wedges for garnish.
• By the time you are done preparing your toppings, your Pho soup should be ready to serve.
• To make preserved chili peppers to be served as a topping, thinly slice your favorite spicy chili pepper (Red and Green Thai Chilies are excellent for this). Place in a glass jar and cover with equal parts of Fish Sauce and Rice Vinegar. Let sit for a week or more to develop flavor. These preserved chilies will last for ages and are excellent on everything from soups to salads to even pizza and spaghetti!