Pho is a dish you commonly see around the city but have you tried making it in your own kitchen? Have no fear, this recipe makes it easy to enjoy delicious pho in your own home.
Serves 4
INGREDIENTS:
8 ounces dried rice noodles (South China Seas Trading Co.)
2 tbsp (30 ml) grapeseed oil (South China Seas Trading Co.)
12 ounces beef sirloin, trimmed of fat (Tenderland Meats)
Himalayan pink salt and freshly ground black pepper, to taste (The Grainry)
½ yellow onion, thinly sliced (any produce vendor)
3 garlic cloves, minced (any produce vendor)
¼ inch piece fresh ginger (any produce vendor)
1 star anise pod (South China Seas Trading Co.)
1 Ceylon cinnamon stick (South China Seas Trading Co.)
4 cups (1 L) beef broth (The Stock Market)
2 cups (500 ml) water
1 tbsp (15 ml) hoisin sauce (South China Seas Trading Co.)
1 tbsp (15 ml) fish sauce (South China Seas Trading Co.)
2 cups (500 ml) bean sprouts (any produce vendor)
½ cup (125 ml) fresh cilantro leaves (any produce vendor)
½ cup (125 ml) fresh mint leaves (any produce vendor)
1 jalapeno, thinly sliced (any produce vendor)
1 lime, cut into wedges (any produce vendor)
INSTRUCTIONS:
In a large pot of water, cook rice noodles according to package directions. Drain and set aside.
Heat 2 tablespoons (30 ml) oil in a large pot over medium high heat. Season beef with salt and pepper before searing until caramelized on the outside, but still rare in the centre, about 2 to 3 minutes per side. Transfer to a plate and let rest.
Add onions, garlic, ginger, star anise, and cinnamon stick to the pot. Cook until onions have softened, about 4 minutes.
Add broth, water, fish sauce, and hoisin sauce. Bring to a boil, reduce heat to low, and simmer for 10 minutes. Meanwhile slice meat into thin slices against the grain.
Discard ginger, star anise, and cinnamon stick. Divide noodles among serving bowls and top with beef, broth, bean sprouts, cilantro, mint leaves, jalapeno, and lime wedges. Serve while warm.
