Scuba Steve Recipes

This is an old revision of the document!

---

Comments:
Scuba Steve's first stab at Pho, using multiple web site recipes merged to his liking.

Ingredients:

• 4 pounds beef soup bones
• 1-2 onion(s), cut in half
• 3-inch piece of fresh ginger, halved lengthwise
• 1 tablespoon salt (or to taste)
• 5 pods star anise
• 4 whole cloves
• 3 cinnamon sticks
• 2 cardamom pods
• 1 T whole coriander seeds
• 2 ½ tablespoons fish sauce
• 4 quarts water
• 1 (8 ounce) package dried rice noodles
• 1 ½ pounds beef top sirloin, thinly sliced

For topping:

• Thinly sliced onion
• Chopped cilantro
• Chopped green onion

For Garnish:

• Bean sprouts
• Thai basil
• Limes wedges
• Hoisin sauce
• Sriracha (or better yet, chili paste)

Directions:
Step 1

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 or in skillet.

Place bones, onion, ginger, salt, star anise, 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. Step 5

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. Step 6

Divide noodles among 4 serving bowls; top with sirloin, cilantro, 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.

Topping:
Mix 1T melted butter with 1/2 cup bread crumbs. Sprinkle on top.

Nutritional Info:
Unknown.