Katiev sach ko.
( " Pho " Beef noodle.)
Delicious, aroma, clear soup broth with rice noodle and thin slices beef is one of the most popular soups from *Kampuchea Krom*, that original from *Prey Norko* (now known as Saigon or Ho Chi Minh city). Sadly, this is also one of many recipes that Khmer Krom didn't get credit. But again, how many people actually know that South Vietnam (*Kampuchea Krom*) was part Cambodia? Sigh!!!
The secret for delicious pho soup is tasty soup broth. Tasty soup broth makes *pho * noodles soup tastier. Ideally to uses a lots beef and chicken bones, exactly right amount of herbs and spices and simmering (low heat) overnight. The longer soup broth cook the better pho soup is. Back home, most people still uses portable charcoal stove to cook soup broth. Whenever my great aunt cook this soup she’d sleep on the hammock near the kitchen, to monitor big pot of soup broth that simmering on large portable charcoal stove. She’d add enough charcoal to keep the fire going all night. Pho beef noodle takes a lot of ingredients and time but easy to cook.
- Ingredients :
- 2 lbs Beef bones or oxtail
- 1 lb Beef chuck(option)
- 1 lb Beef tendon(option)
- 1-2 lbs Chicken neck bones, or a whole chicken
- 3 Cloves garlic
- 1 Yellow onion
- 2 oz Fresh ginger root
- 5 Cloves star anise
- 1 lb Daikon, peeled and cut 3 inches in length
- 14 Cups water
- 8 Cups water
- 1 Package pho noodle
- 1 Tablespoon vegetable oil
- 3 Cloves garlic,chopped
- 1/3 Cup
- 1 Teaspoon salt
- 2 Tablespoons sugar
- 1 lb Lean meat (sirloin or round cut), sliced thin
- 1 Large sweet onion, peeled and sliced
- 4 Stalks green onion, chopped
- Herbs and condiments
- ˝ lb bean sprouts, washed and drained
- A handful for each sweet basil , saw leaf herb, mint, or cilantro , picked out leaves only, washed and drained
- Chili paste
- Chili sauce
- ˝ Cup roasted unsalted or honey roasted peanut, crushed
- 6 Hot chili pepper, chopped (option)
- 1 Lemon or lime, cut small wedges
- Procedures :
Put beef bones, beef chuck, beef tendon, chicken neck bones, 3 gloves garlic, 1 whole onion, ginger, star anise, daikon and 14 cups water in a large soup pot, cooked in high temperature till water bubbling. Turn down cooking temperature to low, simmering soup broth for at least 3 hours. The longer soup broth cook, the tastier soup, stirs occasionally and removes any bubbles that form on top soup broth. Do not cover soup pot.
While soup broth cooking, put 8 cups water in another large pot, cook till water bubbling, add noodle to boiling water, cook till noodle tender (do not over cook noodle). Pour cooked noodle in a colander, rinsed under cold water, drained and set a side.
Heat up a small sauce-pan.
When sauce-pan is hot, add oil and chopped garlic, sauté garlic till brown and set it a side.
Return to soup pot, removed bones, meat and spices out of soup pot, keep only soup broth. Put oxtails, beef bones, beef tendon and beef chuck in a large bowl, throw away the rest. Picks out meat from beef bones, cut beef tendon and beef chuck to bite sizes and set it a side.
Seasoning soup broth with fish sauce, sugar and salt. Taste soup broth and seasoning to your taste. Add more sugar for sweeter taste, or more fish sauce for saltier taste. Keep soup broth hot on the stove.
Put some cooked noodles in a large soup bowl, add few pieces cooked beef tendon, beef chuck or oxtail on top of noodle, layer a few slices raw beef and top with slices yellow onion.
Pour hot soup broth over, top with green onion and roasted garlic oil.
Serve hot with all ingredients listed under Herbs and condiments
Copyright by Mylinh Nakry.