Beef Noodle Pho
- 2 quart 2 quart 2 quart Water
- 2 lb 2 lb 2 lb grass-fed Beef bones
- 1 pieces 1 pieces 1 pieces Ginger Root, large knb chopped into small chunks
- 2 pieces 2 pieces 2 pieces Whole Cinnamon Stick
- 2 whole 2 whole 2 whole Lemongrass, stems, cut into large pieces
- 2 pieces 2 pieces 2 pieces Whole Star Anise
- 1 whole 1 whole 1 whole Onion
- 3 whole 3 whole 3 whole Cardamom Pods (whole pods), bruised
- 2.5 tsp 2.5 tsp 2.5 tsp Himalayan Pink Salt
- 3 tsp 3 tsp 3 tsp Coconut Palm Sugar
- 1 cup 1 cup 1 cup distilled White Vinegar
- 3 whole 3 whole 3 whole Shallot
- 1 whole 1 whole 1 whole Green Chilies, the longer the chili the milder
- 3 clove 3 clove 3 clove Garlic
- 1 whole 1 whole 1 whole Asian-style) Red Chili (Fresh, the longer the chili the milder
- 4 whole 4 whole 4 whole Green Onion, cut into 1 inch pieces, use white and green part
- 1 bunch 1 bunch 1 bunch Cilantro, leaves only. Use Saw Leaf coriander if you can.
- 1 whole 1 whole 1 whole Lime, quartered
- 1 bunch 1 bunch 1 bunch Thai Basil, leaves only
- .5 bunch .5 bunch .5 bunch Chinese Celery, use the leaves and stems
- 2 cup 2 cup 2 cup Bean Sprouts
- 10 oz 10 oz 10 oz Filet Mignon (Beef Tenderloin Steak), sliced very thinly (see note)
- 1 lb 1 lb 1 lb Rice Noodles, Use fresh rice noodles
- Make the stock first. Pre-heat oven to 350 f (180 c). Place the water in a stockpot and bring to the boil. Roast the beef bones for about 15 minutes, turning once half way through. Add to the stockpot. Skim off the surface to remove any impurities.
- In the same pan used for the bones, add the ginger, cinnamon, lemongrass, star anise, onion and cardamom. Roast for 5 minutes, stirring once. Add to the stock. Add 2 tsp each of the salt and sugar. Bring to the boil. Simmer gently for a minimum of five and a half hours.
- Place the white vinegar in a bowl. Cut the shallots, green chili, garlic and red chili into similar size pieces (e.g. a garlic clove should be cut into 4, base everything else off that). Add the vegetables and the remaining 1 tsp each of salt and sugar into the vinegar. Stir for 30 seconds and allow to sit.
- Use any combination of the garnish ingredients listed (green onions, saw-leaf coriander, lime, Thai basil, Chinese celery and bean shoots). Cut them to similar sizes and have ready to serve with the soup.
- Make sure the beef tenderloin is sliced and ready to go, having followed the instructions below. Do this the day before required. Heat the beef broth and leave at a simmer. Once the broth is simmering, cook the rice noodles as per the packet instructions.
- To assemble the soup, place some cooked noodle and beef fillet slices in a bowl. Ladle in the simmering stock and allow to sit for 2 minutes. This cooks the beef. Bring filled bowls, pickles and garnish to the table. Liberally add the garnish ingredients pickles to the soup.
The beef broth, pickle and the sliced beef should be prepared the day before. Any broth not used may be frozen for later use. The pickle will last happily in the refrigerator for 1 week. Be flexible with the quantities and go with the flow. The quantities are determined by the size of your bowl. This should be enough soup for 4 large bowls or 8 small bowls. In this dish, the boiling beef broth cooks the the sliced beef in the bowl. It is therefore important to make sure you slice the beef thinly. To ensure this, place the beef in the freezer for 45 minutes to an hour, until the beef is hardened but still yielding. The beef is now much easier to slice thinly, as shown on our website. It is best to do this the day you prepare the beef broth and pickles. Refrigerate the sliced beef and remove about 30 minutes before serving the soup so that it is at room temperature, when cooked by the beef broth. Buy fresh, gluten-free rice noodles from the refrigerated section of your favorite Asian grocer or supermarket.