Wow, it feels a weird to blog again after not blogging for almost 2 weeks. I have been busy with work and it's hard making time for my blog and my youtube channel. I really don't know how people do it. Just editing videos take so much time. Anyways, I do want to share another cooking experience with you and that is how to make pho. There are so many ways to make it, but this is just my version of it. I have only cooked it twice and this one came out better than the first. I am a huge pho lover! I need to eat pho at least once a week to satisfy my craving. Now, since I made a huge pot.... it will last me at least a week.
Alright, let's get started!
For the meat, you can use beef knuckles, beef shank, or ox tail. Anyone of those will work just fine. I used beef shank and ox tail.
First, wash the meat. I also have two pots going at the same time. The pot on the right is where I add in both of the meat to cook for 20 minutes just to get rid of the fat and scums.
Once it starts boiling, you can see a layer of scum on top
I pour out the water from the pot into the sink and I am left with the meat. Then I wash the meat with cold water and transfer it into the second boiling pot which is going to be the base for my soup.
While the bone is cooking, I cut up two large onions and two ginger to be broiled in the oven until the surface turns a bit black to give the soup more flavor. I turned the oven on HI for them to broil.
Then I add this into the pot with all the spices:
A handful of star anise
A tablespoon of coriander
Two slices of cardamon. I add them into a small tea ball. I made two of them.
Two cinnamon sticks
2/3 cup of fish sauce, 1/2 tablespoon of sugar, and 1/2 tablespoon of salt
Now, let it cook for 8 hours under low heat.
After 8 hours, there should be enough flavor in the soup. Take everything out and strain the soup with two layers of cheese cloth so the little particles don't get into the soup itself.
Your soup should be clear with out anything inside. Scoop out the top layer of fat just to make it less greasy.
I add the beef balls with tendons into the soup so it can cook and absorb the flavor.
For the noodles, I put them into warm water first and then blanch them in boiling water.
Now, we can plate the dish with:
thin slices of meat (I would blanch the meat in boiling water for a second so it is not too raw when I add them to my soup)
I prepared some bean sprouts, basil, and of course serrano peppers (I forgot to add my lime)
Here is my dinner!
Bon Appetit!
Until next time,
stay healthy, beautiful, and inspired.
Have a good night!
<3 <3 <3
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