Thai Pho

• Broth
  • 1 teaspoon black peppercorns, whole
  • 1 teaspoon coriander seeds, whole
  • 2 pieces star anise
  • 1 piece cinnamon stick
  • 6 cups water
  • 6 cups chicken stock
  • 2 tablespoons salt, coarse
  • 1 piece lemongrass, trimmed and crushed
  • 5 large pieces keffir lime leaf
  • 3 quarter-size slices galangal, (optional)
  • 3 tablespoons sugar
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
• Soup
  • 3 pounds beef chuck, cut into 2-inch pieces
  • fish sauce, to taste
  • palm sugar, or brown sugar, to taste
• Garnish
  • mung bean sprouts, as needed, trimmed, blanched and shocked
  • Chinese water spinach, as needed, trimmed, blanched and shocked
  • Thai rice noodles, cooked to al-dente
  • Thai basil, as needed
  • raw bean sprouts, as needed
  • cilantro, as needed
  • green onion, as needed
  • a wedge of lime, to taste
  • chili paste, to taste

Method:

1. Make a Sachet d’Epices: Combine the peppercorns, coriander, star anise and cinnamon stick in a piece of cheesecloth and tie into a sachet.
2. Make the Broth: 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.
3. Cover and bring to a simmer over high-heat and simmer for 10 to 15 minutes.
4. For the Soup: Lower the heat to medium and add the meat and cook, covered for 1 hour.
5. After 1 hour, lower the heat and cook, covered at bare simmer for 1 1/2 to 2 hours or until the meat is fork tender.
6. Finish the Soup: Remove the sachet and lemongrass. Add fish sauce and palm (or brown) sugar to taste.
7. Plating: In each bowl, place 1 cup or so of the blanched bean sprouts, Chinese spinach and softened rice noodles.
8. Portion in pieces of beef and ladle in hot (near boiling) broth to cover.
9. Garnish with Thai basil, raw bean sprouts, cilantro, green onion, a splash of fresh lime juice and serve with chili paste.

Notes: