Beef pho

February 27, 2008

Serves 4

SOUP

5	pounds beef marrow bones
1	pound beef chuck or round, trimmed of excess fat and cubed
12	quarts water
3	star anise
2	whole cloves
1	stick cinnamon
1	teaspoon black peppercorns
1	whole cardamom pod, slightly crushed
1	large piece (3 inches) fresh ginger
2	onions, halved
5	tablespoons fish sauce, or to taste
	Salt, to taste

1. In a large stock pot, combine the bones and beef chuck or round. Add 6 quarts of the water and bring to a boil. Boil vigorously for 5 minutes. Drain the meat into a colander. Rinse it well. Rinse out the pot. Return the meat and bones to the pot.

2. Add the remaining 6 quarts of water to the pot. Bring to a boil. Skim the surface, if necessary. Turn the heat down. Add the star anise, cloves, cinnamon stick, peppercorns, and cardamom.

3. Using tongs, hold the ginger and onion pieces over a gas flame or set them in a cast-iron skillet. Heat them until they char. Add them to the pot.

4. Let the broth simmer gently, uncovered, skimming occasionally, for 1 hour. Add the fish sauce and continue simmering uncovered, for 2 hours. (Total cooking time is 3 hours.)

5. Remove the soup from the heat. Remove and discard the bones and solids. Line a colander with a double layer of cheesecloth. Strain the soup into a clean bowl. Let the stock cool, then refrigerate, covered, for at least 2 hours. Skim off and discard the fat from the top.

6. In a large bowl, heat the broth until it is boiling. Again, line a colander with cheesecloth and strain the soup into a clean pot. Bring to a boil, add salt, and taste for seasoning. Add more fish sauce, if you like.

GARNISH

1	pound boneless lean sirloin beef, very thinly sliced across the grain into 2-inch-long slices
3	scallions, thinly sliced on the diagonal
1	pound thin dried rice noodles, soaked in warm water for 15 minutes and drained
1/2	cup chopped fresh cilantro
3	shallots, thinly sliced
2	cups bean sprouts, rinsed
1/2	cup Asian basil or sweet basil leaves
2	serrano chili peppers, cored and thinly sliced
2	limes, cut into wedges

1. Divide the beef among 4 large soup bowls. Add scallions, noodles, cilantro, and shallots.

2. Ladle boiling hot broth into the bowls. Serve with bean sprouts, basil, chili peppers, and lime. Jonathan Levitt