Thai Pho

Thai Pho
Yield
6to 8 servings
Yield
6to 8 servings
Thai Pho
Yield
6to 8 servings
Yield
6to 8 servings
Ingredients
  • 1teaspoon black peppercornswhole
  • 1teaspoon coriander seedswhole
  • 2each star anise
  • 1each cinnamon stick
  • 6cups water
  • 6cups chicken stock
  • 2tablespoons coarse saltcoarse
  • 1piece lemongrasstrimmed and crushed
  • 5each keffir lime leaf
  • 3slices galangal(optional)
  • 3tablespoons sugar
  • 1tablespoon dark soy sauce
  • 2tablespoons oyster sauce
  • 1pound beef chuckcut into 1/2 inch pieces
  • fish sauceto taste
  • palm sugaror brown sugar, to taste
  • mung bean sproutsas needed, trimmed, blanched and shocked
  • Chinese water spinachas needed, trimmed, blanched and shocked
  • Thai rice noodlescooked to al-dente
  • Thai basilas needed
  • raw bean sproutsas needed
  • cilantroas needed
  • green onionsas needed
  • 1wedge limeto taste
  • chili pasteto taste
Yield:
Instructions
Make a Sachet d'Epices:
  1. Combine the peppercorns, coriander, star anise and cinnamon stick in a piece of cheesecloth and tie into a sachet.
Make the Broth:
  1. Combine the water and stock into a heavy 6-quart saucepan and add the sachet d'epices, salt, lemongrass, keffir lime leaf, galangal (if using), sugar, soy sauce and oyster sauce.
  2. Cover and bring to a simmer over high-heat and simmer for 10 to 15 minutes.
For the Soup:
  1. Lower the heat to medium and add the meat and cook, covered for 1 hour.
Finish the Soup:
  1. Remove the sachet and lemongrass.
  2. Add fish sauce and palm (or brown) sugar to taste.
Serving:
  1. In each bowl, place 1 cup or so of the blanched bean sprouts, Chinese spinach and softened rice noodles.
  2. Portion in pieces of beef and ladle in hot (near boiling) broth to cover.
  3. Garnish with Thai basil, raw bean sprouts, cilantro, green onion, a splash of fresh lime juice and serve with chili paste.