Chef/Owner Tom Hoang
Pho is a popular staple in Vietnam. Spices that flavour the broth reveal the specific region influencing each bowl. Star anise, for example, is a favoured addition for cooks from Lang Son. Owner Tom Hoang admits this family recipe his grandmother made is even better with Manitoba’s high-quality beef.
5-6 lbs beef soup bones (marrow and knuckles)
3 lbs ox tail
4” piece ginger
5 whole star anise
4 whole cloves
1 cinnamon stick
1 Tbsp whole coriander seeds
3 cardamom pods
1 1/2 Tbsp sea salt
4 Tbsp fish sauce
3 Tbsp yellow rock sugar
Inside the Bowl
3-4 bags dried rice noodles (2-3 servings per bag)
1 1/2 lbs raw eye of round steak, thinly sliced across the grain (freeze for 15 minutes to make it easier to slice)
1 small yellow onion, thinly sliced
4 scallion, cut into thin rings
1/3 cup cilantro, chopped
1/2 cup bean sprout
Thai basil, handful
Thai bird’s eye chile or jalapeno, sliced
Hoison sauce, sriracha
- Char the shallots and ginger on an open grill or gas stove to let skin burn. After 6-8 minutes, they will soften and become sweetly fragrant.
- Remove charred skin under warm water. Set aside.
- In a saucepan, heat the star anise, cloves, cinnamon, cardamom and coriander seeds over medium-high heat for about 3 minutes until fragrant.
- Place beef soup bones in a 12 quart or bigger stock pot and cover with cold water. Over high heat, bring to boil. Boil vigorously 2 to 3 minutes to allow impurities to be released. Strain the bones, pouring out the water. Rinse bones with warm water.
- Add bones back into stockpot with 8 quarts of water. Add roasted ginger, shallot and all the spices. On high heat bring to boil, then lower flame to gently simmer for about 8 hours.
- Adjust flavour with salt, rock sugar and fish sauce.
- Cook the noodles according to the package.
- In strainer rinse the noodles with cold water.
- Portion desired amount of noodles for each bowl.
- Portion the sliced rare steak for each bowl.
- Top each bowl with sliced onion, scallion and cilantro.
- Ladle the hot broth into the serving bowls. The heat will cook the meat right in the bowls.
- Top each bowl with garnishes. Finish with a squeeze of lime.
- Add hoison sauce and sriracha if desired.
Yield approx. 12 servings