Vietnamese Beef Pho

Here's my take on Pho. The thing to watch out for is that these rice noodles expand very, very quickly, and so when they are done, everything else for the meal should be ready - including the diners. I have found unfortunately that because of their absorbency, this dish is not a candidate for leftovers - they can get very gummy; so eat up while they are fresh and hot.

1 lb chuck steak

Korean Marinade:

1 Tbsp Gochugang

1 Tbsp Hoisin sauce

1 Tbsp seasoned rice vinegar

1 Tbsp sesame oil

1 red pepper, sliced

1 sweet yellow onion, sliced

1 carrot, peeled and sliced

2 cloves garlic, minced

1-inch fresh ginger, peeled and minced

dash crushed red pepper flakes to taste

1 package seafood mushrooms

1 crown broccoli, cut into flowerets

1 lb Bahn Pho Tuoi fresh Vietnamese rice noodles

1-1/2 quart good beef stock (I made my own, but there are lots of good brands)

Whisk together the marinade ingredients and coat steak on both sides. Allow steak to marinate at least an hour, or preferably overnight in the refrigerator.

Heat grill to high. Heat 2 quarts salted water in a pot to boiling for the noodles - cover and simmer when boiling.

In a soup pot, sauté the onions, peppers and carrot in a dash of canola oil for about 8-10 minutes until they begin to soften and caramelize a bit.

Add the garlic, ginger and crushed red pepper flakes and continue cooking another 2-3 minutes. Add beef stock to veggies and simmer.

Meanwhile, grill steak over high heat for about 3-5 minutes per side, depending on thickness, or until achieving medium rare. Set steak aside on a cutting board and allow to rest for 5 minutes.

Now return salted water to a boil and heat the rice noodles through, just until softened, about 1-2 minutes. Add mushrooms and broccoli to broth and heat through.

Use tongs to transfer noodles to four bowls. Top needles with just enough broth and veggies to cover.

Slide or dice meat. Distribute evenly on top of noodles.

Serves 4.

Comments

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