Soup Season: Making Pho

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We have arrived. It’s a cold, drizzly day in late fall…the perfect kind of day for making soup. Or better yet, homemade soup stock. It’s so easy to make and by crafting a batch of your own, you can tailor the flavors to your tastes or to the next soup you plan to make (and cut the sodium while you’re at it). Although I usually make chicken stock, as that’s what we’re most likely to have on hand, I recently made a pork roast, so of course those bones had to become the basis of stock. And with Thanksgiving around the corner, turkey stock will be a sure thing.

But the other day I had a craving for Pho, the beef noodle soup that originated in Northern Vietnam. We are planning  a trip to Vietnam in the spring, so all things Vietnamese have been cropping up in my thoughts lately. Last month we had dinner at Vo’s, and the pho was so good, I was inspired to try making some at home.

Perhaps the best thing about making pho was that it required a trip to United Noodles in Minneapolis. I LOVE United Noodles and it had been ages since my last visit. I tend to wander and get “lost” in the aisles, reading labels and discovering foods I didn’t know existed. I did manage to emerge with everything on my list in a relatively short amount of time: big beef bones, brisket, steak, rice noodles, Chinese radish, scallions, ginger, mint, cilantro, whole star anise (isn’t it pretty?), rice vinegar, fish sauce, bean sprouts, limes, and peppers. I hurried home to get started on the stock.

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Let me just say that one of the best things about making stock is the tantalizing aroma that begins to drift through the house. Pho stock was even more enticing, as the spicy scent of star anise, cloves, and cinnamon mingled with the more savory broth. It simmered for 1 1/2 hours. Mmmmm. I followed a recipe from Troth Well’s The World of Street Food. If you have the time, make the stock the day before serving, to allow the flavors to blend…this was so good on day two! Here’s how…

PHO

Soup stock: In a large stock pot, combine 2 lbs beef bones, 1 lb. beef brisket, 2 1/2 quarts water, 3 whole star anise, 3 whole cloves, 1 cinnamon stick, and 1 cup chopped Chinese radish. Mince 1 inch ginger root and chop 1 onion. Fry in a skillet, using no oil until close to burnt. Add to stock. Bring to a boil, then simmer, frequently skimming off the fat.

Dipping sauce: In a medium bowl, combine 2 tbsp fish sauce, 1 tbsp lime juice, 1 clove garlic, minced, 1/2 tsp red pepper flakes, 1 tsp rice vinegar, 1 tsp sugar. Divide into 4 small sauce bowls.

Garnish: In a large salad bowl, mix 1 cup bean sprouts, 10 lettuce leaves, chopped (I used spinach), 3 tbsp chopped cilantro, 1 tbsp chopped mint. Set aside.

Strain and Slice: When the broth has simmered for 1 1/2 hours, Remove brisket from broth and slice very thinly. Strain broth over a second sauce pan, discarding bones, radishes, and spices. Place broth over low heat to keep warm. Add sliced pieces of brisket, 2 tbsp fish sauce and season with salt and pepper to taste. Slice 1/2 lb steak very thin and add to broth.

Assemble: Make rice noodles according to package directions. Divide between 4 large soup bowls. Ladle broth, with slices of steak into bowls with noodles. Sprinkle with sliced green onions, sliced hot peppers and serve with lime wedges and garnish salad fixings.

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The end result was pretty fantastic! Even my 11 year old and 13 year old boys slurped it up with enthusiasm. Now we can’t wait to try it in Vietnam!

Here, too, is my go-to recipe for chicken broth. I usually just buy a rotisserie chicken, serve it for dinner, and then use the remains for broth.

BASIC BROTH

In a dutch oven or soup pot, saute 2 sliced carrots, 2 sliced celery stalks, and 1 chopped large onion (skins okay) in 2 tbsp olive oil. When onions are translucent, add chicken bones*, 8 cups water, 1 bunch fresh thyme, 10 fresh parsley sprigs, 2 cloves garlic, smashed, 12 peppercorns, and 1 bay leaf. Simmer for 1 hour, strain over soup pot, discard poultry bones, herbs and vegetables. Season with salt to taste. Pour slightly cooled stock into containers and refrigerate overnight. Skim layer of fat from top of broth and freeze or use.

*This will work with any type of meat bones, including the remains of that Thanksgiving turkey.

And there you have it…everything you need for a successful soup season. Use this stock whenever a recipe calls for it, but especially in your favorite soup recipes. Homemade stock makes it even better. Until next time…

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Simmering pork broth with sage.

 

 

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