Southern Pho

Level: Intermediate
Yield: 4-6 Serving(s)
Prep Time: 30-45 Minutes
Cook Time: 5 hours 30 minutes
Total Time: 6 hours

Ingredients

For the Soup:

4-5 Large Beef Bones
(ox tails or soup bones also work)

2-3 Raw Pig Feet
1 lb Raw Beef Tenderloin/Sliced (optional)
12 oz. package of frozen or fresh meatballs
12 oz. Buffalo or Beef Loin Steak (bite-sized pieces)
3-4 lbs Raw Beef Brisket Trimmings and Fat
3 Large white onions (2 for roasting, 1 for toppings)
1 Chunk of Rock Sugar
1 Cup Fish Sauce
2-3 Ginger Bunches
2-3 Serrano Peppers Sliced
2-3 Jalapenos Sliced
2 Tbsp Fresh Basil
2-3 Large Cinnamon Sticks (cracked into 2-3 pieces)
3-4 Scallions Diced
14 oz. Thai Noodles (per serving)
3-4 Star Anise
2 Tsp Fennel Seed
12 Cloves
2 Tsp Cardamon
Salt and Pepper to Taste

Directions

1. Light your grill or smoker with Royal Oak Lump Charcoal and warm an oven-safe skillet or grill pan.
2. Start a large and tall pot of boiling water (bigger than you think you will need). Add beef bones and pig’s feet then cover with water and boil for 2-5 minutes and remove from the heat.
3. Discard all liquid and rinse the bones in the colander then place on a cookie sheet or pan. Fill the large pot back up with water and once again bring it to a boil.
4. Add roughly chopped brisket trimmings to the fresh pot of water and bring to boil for 5 minutes. There will be foam that rises to the top.
5. Remove the brisket from the pot. Rinse brisket and discard water.
6. Fill the pot once again with clean water and bring to another boil.
7. On your grill or smoker, use the warmed skillet or grill pan. Add the cinnamon, star anise, fennel seed, cloves, and cardamon to toast (this will enhance the flavor of the spices). Stir often and watch carefully as not to burn.
8. Remove spices after they are toasted (you will be able to really start smelling them when they are done) and allow them to cool.
9. Once the spices are cooled, wrap them in a small cloth muslin bag or cheesecloth and tie them off.
10. On your grill, roast the raw (non-peeled) onions, and ginger. They need to have some black char BUT do not burn them completely. Rotate constantly until the desired color is achieved. You may also grill the bones or brisket to add an extra smokey flavor.
11. Add all your bones, brisket, raw beef tendon, roasted onions, and ginger to your boiling water. Reduce heat to simmer for 2.5 hours. Skim the foam every 45 minutes. This helps to ensure you have a smooth broth.
12. After 2.5 hours, add seasoning bag and rock sugar to the water.
13. Simmer for another 2.5 hours.
14. Skim the top of the soup to remove any foam or small pieces of
fat. Remove the spice bag and the cooked brisket and discard.
15. Add the fish sauce and turn the heat back up to a simmer.
16. You have the choice to grill your meatballs or add them directly to
the soup. If they are frozen allow more time for the stock to come to a simmer.
17. Start a small pot of water to boil for noodles.
18. Soak noodles in a small bowl of cold water for 15-30 minutes.
19. Drain and add the soaked noodles to the boiling water for 3-5
minutes. Then remove and place into your serving bowl.
20. Add toppings of your choice to the noodles (basil, scallions,
Peppers, onions). Add some thinly sliced raw steak to the top of the noodles. You may also place the raw meat into the ladle and place the ladle in the broth to cook the meat if this makes you feel more comfortable.
21. Ladle hot broth onto the meat and noodles. Add meatballs, and
beef tendon to your taste preference.
22. Finish with any other toppings of your choice (sriracha, bean
sprouts, cilantro, etc.) and serve!

This can be great to make in large batches and frozen for future
meals. You can just boil the noodles to order.

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