The Hirshon Phở – Vietnamese Beef Noodle Soup

Ingredients

• Broth:
• 2 ½ pounds beef shank, cut into 2 pieces
• 1 ½ pounds beef short ribs (flanken cut)
• 1 Chinese roast duck, cut Chinese-style into 18 pieces - optional but strongly recommended. For a traditional broth, increase beef shank and short ribs by 1 ½ pounds each
• 1 (3-inch) piece ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred on the burner
• 2 yellow onions, peeled and heavily charred on the burner
• 10 garlic cloves, peeled and charred on the burner
• Several good splashes of Shaoxing wine (or use dry sherry)
• ½ cup fish sauce (3 Crabs brand preferred)
• 3 ounces Chinese Golden rock sugar (preferred), or 3 tablespoons sugar
• 4 whole star anise, lightly toasted in a dry pan
• 8 cloves, lightly toasted in a dry pan
• 1 teaspoon cardamom seeds, lightly toasted in a dry pan
• 2 black cardamom, pod removed and lightly toasted in a dry pan
• 2 teaspoons coriander seed, lightly toasted in a dry pan
• ½ of a 1.5 ounce tub of More Than Gourmet Classic French demiglace
• ***
• Noodle Assembly:
• ½ pound thin flat rice noodles, soaked, cooked and drained
• 1 pound beef sirloin, partially frozen, then sliced paper-thin across the grain
• ***
• Garnishes:
• Basil
• Mint
• Cilantro
• Ginger, slivered or use pre-prepared ginger paste
• Garlic, slivered or use pre-prepared ginger paste
• Lemongrass, pounded to a paste or use pre-prepared ginger paste
• Thinly-sliced red Fresno chiles
• Minced flowering buds of garlic chives
• Bean sprouts, tipped and tailed
• Limes, quartered
• Black pepper
• Hoisin Sauce

Instructions

1. In a large stockpot, bring 1 gallon water to a boil with the demiglace.
2. Place the short ribs and beef shank in a second pot and add water to cover. Bring to a boil and boil vigorously for 15 minutes - add the duck and its juices at the 10 minute mark (if using).
3. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth).
4. When the water returns to a boil, add the shaoxing and reduce the heat to a simmer. Skim the surface often to remove any foam and fat.
5. Add the charred garlic, ginger and onions and sugar at the 30 minute mark.
6. When the broth has been simmering for 1 ½ hours, add the spices, fish sauce and demi-glace.
7. Continue simmering broth for a total of 4 hours, topping up with water as necessary. Strain broth through a fine mesh strainer. You should end up with about 4 quarts broth. Dilute with water or reduce as necessary to reach 4 quarts. Keep hot.
8. Carefully skim fat off of surface of broth and discard.
9. Season broth to taste with additional fish sauce, salt, and/or sugar. It should be strongly seasoned.
10. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.)
11. Place a few slices of the beef on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Add whatever garnishes you desire and enjoy!