Phở khô Gia Lai (Gia Lai Dry Pho)

Nguyên liệu

• Beef brisket500g
• Beef sirloin or flank steak300g
• Beef bones (marrow bones)500g
• Yellow onion1 large
• Ginger1 piece (about 3 inches)
• Star anise5 pods
• Cinnamon stick1
• Cloves4
• Cardamom pods2
• Coriander seeds1 tbsp
• Rock sugar30g
• Fish sauce4 tbsp
• Soy sauce2 tbsp
• Dried shiitake mushrooms5-6
• Flat rice noodles (Banh Pho)1kg
• Scallions1 bunch
• Cilantro1 bunch
• Bean sprouts200g
• Lime wedges4
• Chili peppers2-3
• Saltto taste
• Black pepperto taste
• Watersufficient

Các bước

1. 1

   Prepare the broth: Rinse beef bones and brisket. Blanch bones in boiling water for 5 minutes, then drain and rinse. Sear brisket, onion halves, and ginger halves until lightly charred. Place bones, brisket, charred onion, and ginger in a large pot. Add star anise, cinnamon, cloves, cardamom, and coriander seeds (toast spices briefly in a dry pan before adding). Cover with water, bring to a boil, then simmer for at least 3-4 hours, skimming impurities. Add rock sugar, fish sauce, and soy sauce towards the end. Strain the broth and keep warm. Remove brisket, let cool, then slice thinly.

2. 2

   Prepare the beef: Thinly slice the sirloin/flank steak against the grain. Marinate with a little fish sauce and black pepper.

3. 3

   Prepare the noodles: Cook the flat rice noodles according to package directions until al dente. Drain and rinse with cold water. Toss with a little oil to prevent sticking.

4. 4

   Assemble the bowls: In each serving bowl, place a generous portion of noodles. Top with slices of marinated raw beef, cooked brisket, chopped scallions, and cilantro. Add bean sprouts and lime wedges on the side. Serve immediately with a small bowl of hot broth.

5. 5

   Serve with sliced chili peppers for those who prefer extra spice.