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--- recipes:pho [2020/10/23 22:57]
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+++ recipes:pho [2020/10/25 21:25] (current)
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@@ Line 1: / Line 1: @@
 |@skyblue:**Recipe Name** |Pho|@skyblue:**Submitted by** |Steve Tow|
-|@skyblue:**Source** |Web Site(s)|skyblue:**Source Description** |Multiple Sites|
+|@skyblue:**Source** |Web Site(s)|@skyblue:**Source Description** |Multiple Sites|
 |@skyblue:**Base** |Beef|@skyblue:**Course** |Entree|
 |@skyblue:**Difficulty** |Medium|@skyblue:**Prep Time** |9 hours|
 |@skyblue:**Servings** |6|@skyblue:**Ethnicity**|Asian|
-**Comments:** \\ Scuba Steve's first stab at Pho, using multiple web site recipes merged to my liking.
+**Comments:** \\ Scuba Steve's first stab at Pho, using multiple web site recipes merged to his liking.
 **Ingredients:**
-  * 4 pounds beef soup bones
+  * 4 pounds beef soup bones (can use other beef cuts as desired)
-  * 1 onion, unpeeled and cut in half
+  * 1-2 onion(s), cut in half
   * 3-inch piece of fresh ginger, halved lengthwise
-  * 1 tablespoon salt
+  * 1 tablespoon salt (or to taste)
   * 5 pods star anise
   * 4 whole cloves
@@ Line 20: / Line 20: @@
   * 4 quarts water
   * 1 (8 ounce) package dried rice noodles
-  * 1 ½ pounds beef top sirloin, thinly sliced
-  * ½ cup chopped cilantro
+**For topping:**
-  * 1 tablespoon chopped green onion
+  * 1 ½ pounds beef top sirloin, thinly sliced (or other meat of choice, possibly precooked for chicken, shrimp, etc.)
+  * Thinly sliced onion
+  * Chopped cilantro
+  * Chopped green onion
 **For Garnish:**
@@ Line 28: / Line 31: @@
   * Thai basil
   * Limes wedges
+  * Thinly sliced chili peppers (thai, jalapeno, serrano, etc.)
   * Hoisin sauce
   * Sriracha (or better yet, chili paste)
-**Directions:** \\ Melt butter or margarine, blend in flour and salt. Stir in milk. Cook and stir until sauce is thick. Add onions and seasonings. Slice eggs and arrange in one-quart buttered baking dish (8x8). Add ham, olives, and sauce. Cover with buttered bread crumbs. Bake at 375 for 30 minutes, until bubbly hot.
+**Directions:** \\
+Preheat oven to 425 degrees F (220 degrees C). Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour. Char onion and ginger on grill/skillet/gas burner. Toast spices over medium-high heat in skillet. Place bones, onion, ginger, salt, spices, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
-**Topping:** \\ Mix 1T melted butter with 1/2 cup bread crumbs. Sprinkle on top.
+Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer. (Or, just follow the directions on the noodle package!)
+Divide noodles among 6 serving bowls; top with sirloin, cilantro, sliced onion and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
 **Nutritional Info:** \\ Unknown.
+**Sources:** \\
+https://www.allrecipes.com/recipe/228443/authentic-pho/ \\
+https://www.gimmesomeoven.com/pho-recipe/ \\
+https://www.recipetineats.com/vietnamese-pho-recipe/ \\

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