This style of soup making originated in Hanoi at the turn of the last century. In those early days, it was a beef broth embellished only with noodles and sliced beef. As it spread to South Vietnam, pho took on spices and herbs and other ingredient. This bounteous style of pho that crossed the ocean to BC, brought by immigrants that are here now living in Vancouver. So many versions of this soup. This is my home made version and is simple to do and requires simple ingredients and the use of a sharp knife to slice the beef.
You will need;
1/2 cup thinly sliced fresh ginger
1 cup thinly sliced shallots
3 star anise pods or 1 tsp. anise seeds
1 cinnamon stick
1 1/2 lbs. boned beef chuck, fat trimmed
3 litres. low sodium beef broth
About 1/4 cup Thai or Vietnamese fish sauce
1 tbsp. sugar
Salt
2 cups bean sprouts rinsed
1/4 cup very thinly sliced red or green chiles, such as Thai, serrano, or jalapeño
1/2 cup Thai or small regular basil leaves
1/2 cup cilantro leaves
2 limes, cut into wedges
1/2 lb. boned beef sirloin steak, fat trimmed and very thinly sliced
6 cups cooked rice noodles
1/2 cup thinly sliced yellow onion
3/4 cup thinly sliced green onions
Hoisin sauce and Asian red chili paste or sauce (optional)
Wrap ginger, shallots, star anise, and cinnamon stick in two layers of cheesecloth (about 17 in. square); tie with heavy cotton string. Combine beef chuck, broth, 2 1/2 .. water, 1/4 cup fish sauce, sugar, and spice bundle in a large pot.
Cover and bring to a boil over high heat; uncover, reduce heat, and simmer until beef is tender when pierced, 1 1/2 to 1 3/4 hours.
Transfer meat to a board with a slotted spoon. Remove and discard spice bundle. Skim and discard fat from broth.
Add salt and more fish sauce to taste.
Return broth to a simmer.
Assemble and, arrange bean sprouts, sliced chiles, basil, cilantro, and lime wedges on a platter.
When beef chuck is cool enough to handle, thinly slice across the grain. Should still be pinkish.
Immerse sliced sirloin in simmering broth
Mound hot noodles in large deep Asian soup bowls
Top with beef chuck, sirloin, and onions.
Ladle boiling broth over portions to cover generously.
Now serve with the platter of accompaniments and hoisin sauce and chili paste (if using) to add a more intense taste.
