Traditional Phở Bò Tái Nạm

Nguyên liệu

• Beef brisket1 lb
• Beef sirloin or eye of round (for tái)0.5 lb
• Beef bones (marrow or knuckle)2 lbs
• Yellow onion1 large
• Ginger4-inch piece
• Star anise5 pods
• Cinnamon stick1
• Cloves4
• Black cardamom pod1
• Coriander seeds1 tbsp
• Fennel seeds1 tsp
• Fish sauce3 tbsp
• Rock sugar1 tbsp
• Saltto taste
• Black pepperto taste
• Rice noodles (bánh phở)1 lb
• Fresh cilantro1 bunch
• Green onions1 bunch
• Thai basil1 bunch
• Bean sprouts1 cup
• Lime wedges4
• Jalapeño or bird's eye chili, sliced1

Các bước

1. 1

   Rinse beef bones and brisket. Blanch bones and brisket in boiling water for 5 minutes, then drain and rinse thoroughly to remove impurities.

2. 2

   Char the yellow onion and ginger over an open flame or under a broiler until blackened and fragrant. Peel off the charred skin.

3. 3

   Toast star anise, cinnamon stick, cloves, black cardamom, coriander seeds, and fennel seeds in a dry pan until fragrant.

4. 4

   Combine blanched bones, brisket, charred onion, ginger, toasted spices, and 6 quarts of water in a large stockpot. Bring to a boil, then reduce heat to a simmer. Skim off any scum that rises to the surface.

5. 5

   Simmer the broth for at least 3 hours, or up to 6 hours, skimming occasionally. Add fish sauce, rock sugar, salt, and black pepper to taste.

6. 6

   Remove brisket from the broth and let it cool slightly. Slice thinly against the grain. Thinly slice the raw beef sirloin against the grain.

7. 7

   Cook rice noodles according to package directions. Drain and rinse.

8. 8

   To serve, place a portion of cooked noodles in a large bowl. Arrange slices of brisket and raw beef over the noodles. Ladle the hot broth over the beef and noodles.

9. 9

   Garnish with chopped cilantro and green onions. Serve immediately with Thai basil, bean sprouts, lime wedges, and sliced chilies on the side.