PhoNoodleSoup < GuthrieFamily

---++ 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
   1. On a baking sheet, arrange onion and ginger and roast until lightly charred, about 10 minutes
   1. In a small dry skillet over medium, roast cardamom, anise, and cinnamon for 3-4 minutes.
   1. In the slow cooker, combine roasted onion and ginger with the toasted spices.  Add the brisket, garlic, fish sauce, sugar, beef broth, and water.  
   1. Cover, cook on low 8-9 hours.
   1. 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.
   1. Remove brisket and slice thinly, but discard everything else from sieve.
   1. Season the broth with additional fish sauce and/or salt if desired.
   1. Cook the rice noodles according to package directions; drain.  Divide among bowls.  Top with brisket and raw top round. Por hot broth over.
   1. Serve with basil, mint, bean sprouts, cilantro, lime wedges and Sriracha.  

( The East Asian Cookbook for Slow Cookers - kindle ) 

-- %USERSIG{JMagGuthrie - 2018-07-04}%
This topic: GuthrieFamily > WebHome > Recipes > Beef > PhoNoodleSoup
Topic revision: r1 - 2018-07-04 - JMagGuthrie