Text 31043, 104 rader
Skriven 2012-11-17 16:41:00 av JIM WELLER (1:123/140)
Ärende: pho 4
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Putting that all together...

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     Title: Quick And Easy 1-Hour Pho
Categories: Vietanmese, soups, beef
  Servings: 4

      3    whole star anise pods
      1    cinnamon stick
      1 ts fennel seeds
      4    cloves
      1 ts coriander seeds
      1 lb beef chuck, cut into rough
      1    inch chunks, very cold
  1 1/2 lb chicken backs or wing tips,
    roughly chopped with a
    cleaver or
    cut with kitchen shears into
      1    inch pieces, very cold
      1    egg white
      2 qt chicken broth
      1 oz (four packets) powdered
    gelatin
      1 TB vegetable oil
      4    inch hand ginger, split in
    half lengthwise
      2 md onions, split in half
      2 TB sugar
    1/4 c  fish sauce, plus more to
    taste
    3/4 lb flank steak, divided into
    two pieces
    To Serve:
      4    servings pho noodles,
    prepared
      2 c  mixed herbs (cilantro, basil
    and mint)
      2 c  trimmed bean sprouts
    1/2 c  sliced scallions
    Thinly sliced onions
    Thinly sliced Thai chilis
      2    limes, each cut into 4
    wedges
    Hoisin sauce and Sriracha

Place star anise, cinnamon, fennel, cloves, and coriander seeds in
the center of a 6- by 6-inch double-layered square of cheesecloth.
Tie into a pouch with butcher's twine. Set aside. Combine beef
chuck, chicken, and egg white in a large bowl and toss to combine.
Transfer 1/4 of mixture to the bowl of a food processor and pulse
until a very rough puree is formed, about 15 one-second pulses.
Transfer to another bowl. Repeat with remaining beef/chicken mixture
until it is all processed. Set aside.

Place 2 cups chicken broth in a small bowl and sprinkle with
gelatin. Set aside.

Heat oil in a large stockpot or Dutch oven over high heat until
smoking. Add onions and ginger, cut side down. Cook without moving,
reducing heat if smoking excessively, until onion and ginger are
well charred, about 5 minutes. Flip over and cook until second side
is charred in spots, about 5 minutes longer.

Add remaining 6 cups chicken broth and scrape up any browned bits
from bottom of pan. Add bundled aromatics, fish sauce, sugar, 1
pieces of flank steak, and chicken broth/gelatin mixture. Bring to a
boil, then reduce to a simmer. Pour ground beef/chicken mixture into
broth and whisk vigorously to break up. Allow broth to simmer,
uncovered, until intensely flavored and aromatic, 30 to 45 minutes.
Beef and chicken mixture should rise to surface and form a distinct
layer. Do not break this layer up.

Using a slotted spoon or wire mesh spider, carefully remove ground
beef mixture from surface of broth (it should form a relatively
solid mass), along with onions, ginger, and spice packet and discard
(or save any pieces of beef you'd like for the finished soup).
Remove cooked flank steak, rinse thoroughly under cold running
water, and transfer to a cutting board. Season broth to taste with
more fish sauce, salt, and sugar. Strain through a fine mesh
strainer into a clean pot.

Thinly slice cooked flank steak and raw flank steak agains the grain
with a sharp knife. To serve, place re-hydrated pho noodles in
individual noodle bowls. Top with cooked flank steak (and any
reserved chuck), and slices of raw flank steak. Pour hot broth over
beef and noodles. Serve immediately, allowing guests to add herbs,
aromatics, lime, and sauce as they wish.

Yield: makes 2 quarts broth, serving 4.

J. Kenji Lopez-Alt
From: Serious Eats

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YK Jim


... You'll notice I omitted the one secret that CHANGES EVERYTHING.

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