Pho Noodle Soup

INGREDIENTS

• 1 medium onion, quartered
• 2-inch piece fresh ginger, peeled and halved lengthwise
• 3 green cardamom pods
• 1 cinnamon stick
• 3 whole star anise
• 1 - 1.5 lbs brisket
• 3 garlic cloves, smashed
• 2 Tbsp fish sauce (plus more if needed)
• 2 tsp sugar
• 6 c beef broth
• 3 c water
• salt
• 14 oz rice noodles
• 8 oz top round steak UNCOOKED and very thinly sliced
• fresh Thai basil (for serving)
• fresh cilantro (for serving)
• fresh mint (for serving)
• bean sprouts (for serving)
• jalapenos, thinly sliced (for serving)
• lime wedges (for serving)
• Sriracha (for serving)

PREPARATION

1. Heat the oven to (it says) 425
2. On a baking sheet, arrange onion and ginger and roast until lightly charred, about 10 minutes
3. In a small dry skillet over medium, roast cardamom, anise, and cinnamon for 3-4 minutes.
4. In the slow cooker, combine roasted onion and ginger with the toasted spices. Add the brisket, garlic, fish sauce, sugar, beef broth, and water.
5. Cover, cook on low 8-9 hours.
6. Skim any solids or fat from the surface. Strain through a sieve or fine mesh strainer into a stockpot on the stove and keep warm on medium-low.
7. Remove brisket and slice thinly, but discard everything else from sieve.
8. Season the broth with additional fish sauce and/or salt if desired.
9. Cook the rice noodles according to package directions; drain. Divide among bowls. Top with brisket and raw top round. Por hot broth over.
10. Serve with basil, mint, bean sprouts, cilantro, lime wedges and Sriracha.

( The East Asian Cookbook for Slow Cookers - kindle )

-- JMag Guthrie - 2018-07-04