Pho Show!

As an unemployed cook I can't just sit around eating frozen pizzas, I've got to fulfill my urge to create delicious food, to try new things and perfect recipes. Well I hit this one on the nose, Pho show.

I've got a new restaurant concept in mind and I've been trying out the recipes. The one I made yesterday was for Pho, the Vietnamese soup. After some research, and much past Pho slurping, I came up with an organic and hormone-free, aromatic melee of rich roasted flavor, fresh herbs and tantalizing spices.

Pho with cilantro and regular basil

Broth recipe (makes 4 gallons):

5lb free-range organic veal bones (yes, this is available now. just under $2/lb)
1 piece free-range organic oxtail, about 6 oz
18 qts of water
1 large piece ginger, large-diced and roasted
2 medium yellow onions, thin sliced, caramelized
2T Hoisin sauce
2T fish sauce

Bouquet Garni:
1 stick Saigon Cinnamon
3 pods black cardamom
3 pieces star anise
1T fresh fennel seed

Roast the veal bones for an hour at 500degrees. Put 18 qts water in a stock pot with the roasted bones and bring to a boil. Add the rest of the ingredients and keep stock at a steady simmer. Cook for 8-10 hours and let reduce to 16 qts. Strain the broth and let cool. Skim any fat or residue off the top.

To make the soup: 

4 servings:
3 quarts Pho broth
Thai Soy to taste
Fish sauce to taste
1.5T hoisin
1lb thin sliced top sirloin beef, pork loin, or boneless skinless chicken thighs
8oz Mung bean sprouts
1 bunchThai Basil
1/4 Cup sliced green onions
3 each sliced jalapenos
1 package bahn pho rice noodles

Cook the noodles al dente in boiling water, pour in a strainer and cool with cold running water. Split the noodles evenly between 4 bowls. Distribute the meat evenly between the four bowls, placing it on top of the noodles. If you are using chicken, you might want to cook it for a short while in your broth.

Bring 3 quarts of broth to a boil, adding the thai soy, hoisin and fish sauce to taste. Pour over the meat and noodles, distributing evenly between the 4 bowls. Top with green onions, bean sprouts, thai basil and serve with the jalapenos, thai soy and more hoisin on the side.