Fire roasting the ginger and yellow onions is a neat trick which brought out some previously hidden (and very intriguing) flavors that you’ve just got to try playing with at home.
Maybe we’ll take another crack at the elusive secrets of true pho broth sometime soon…
Ingredients: (Makes 6-8 servings)
2. Char unpeeled ginger and unpeeled onions on an open gas burner. Hold them in a pair of tongs and rotate them over the burner until they’re blackened on all sides.
3. Return the beef bones to the cleaned pot and cover with more cold water. Bring to a simmer over high heat.
4. Once the onions have cooled enough to touch, peel them under cold running water. Cut the onions in half & thickly slice the ginger. Add the fish sauce, cinnamon, star anise, onions, cloves, kaffir lime leaves and ginger to the pot.
5. Peel the lemongrass down to the tender inner stalks, and smack it with the flat or dull side of your knife to bruise (this releases more of its flavorful oils). Add the stalks to the stock pot.
6. Simmer the stock for about three hours. Strain out the solids & discard.
7. Build your garnish plate.
8. Return the stock to the stove and bring it to a strong simmer. Add the rice noodles and cook until tender.
9. Use tongs to remove & reserve the noodles. Add the mussels or clams to the pot and simmer until they open.
10. Put the noodles in your serving bowls, top with the shellfish, then pour in the broth. Serve with the garnish plate.
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