Posted December 5, 2011on:
A friend was telling me about a craving for Vietnamese food (you know who you are!) and I got influenced to give it a try too, so I went to have some phở bò which seemed a good way to get started in Vietnamese food.
I quite liked the subtle flavours in the clear meat broth so I decided that it would be interesting to see if I could cook the dish at home for lunch. The recipe I followed was from Steamy Kitchen, which was adapted from Into the Vietnamese Kitchen by Andrea Nguyen.
I first char-grilled an onion and some ginger to provide that charred sweetness and some heat into the broth.
Then I prepared the spices and seasonings. Here we have typical phở spices: cinnamon, star anise, fennel seeds, cloves, coriander seeds and cardamom pods.
Salt, sugar and fish sauce.
Some beef bones and brisket for making the stock
Gotta keep skimming the scum off the stock
Here’s the beef brisket after a long time of stewing in the stock and taken out for shredding
And these are the beef slices. Ideally you should slice it yourself from a slab of sirloin but I didn’t have the time so I just grabbed some shabu-shabu beef slices.
Arranging all the beef in the bowls before pouring over the hot stock
And here’s my attempt at making phở bò!