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Beef Short Rib Pho Noodle Soup

post #1 of 12
Thread Starter 

Well I been on a liquid diet. Feeling miserable when I can't eat I always turn towards reading about food or watching one of the many networks dedicated to food.

 

So while replying to a thread here JJ mentioned a Pho. We had some boneless beef short-rib chunks I thought would do nicely.

 


A little S&P and into the smoker at 300 F heavy oak smoke for 45 minutes.

 

Then into a high heat skillet to sear.

Sliced thinly Its perfectly medium rare.

Added my rice noodles then Pho broth and topped with bean sprouts, sliced pickled peppers,and a good helping of chow-chow ( had no Kim-chi ).

 

Prepare rice noodles according to package instructions.

 

Pho : ( cheaters way )

 

4 cups low sodium beef broth

1 medium whole white onion sliced thin

3 inch ginger root peeled and split in half

1 cinnamon stick

1/4 tsp anise seed

2 tbsp fish sauce

3 tbsp sweet chilli sauce

 

Add all ingredients to a large enough pot and simmer for 30 minutes. Remove ginger chunks and cinnamon stick. Pour over rice noodles and sliced beef per serving.

 

Well I only get to eat the broth, and quite enjoyed it. Maybe in a day or two I will be able to eat solids again. The wife and kids get to eat real food though. This my 11 yr old sons first real taste of Vietnamese food......... LOL

post #2 of 12

Looks good and the recipe is quick, thanks...JJ

post #3 of 12

I love soup we eat it all the time & yours looks delicious!

 

POINTS for making a pot for the family, and only being able to eat the broth.

 

I bet the broth was tasty though.

 

Al

post #4 of 12

Never thought to serve smoked meat with pho. Looks great!

post #5 of 12

Great looking Pho - thanks for sharing the recipe

post #6 of 12
Oh man, Pho, is my mainstay. Had it for lunch today. Yours looks tasty, but gotta say its not pho. It's a beef noodle soup. Nothing wrong with it, but ya can't mess with Pho!
post #7 of 12
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Oh man, Pho, is my mainstay. Had it for lunch today. Yours looks tasty, but gotta say its not pho. It's a beef noodle soup. Nothing wrong with it, but ya can't mess with Pho!

But what is Pho? Mine lacked cilantro, but embodied the the qualities of a truly balanced meal that was not wasteful. To me Pho is a well rounded stock made from leftovers. Roasted bones then simmered to render fat, collagen, marrow, and natural nutrients. I did cheat by using store bought stock. Say what we want about the development of other cultures,  but most don't waste like some of us others do. They tend to have more healthy digestive tracts.  

 

I honestly would like to do this with a jerky rather than rare beef. I love a chili made with jerky. After all dried meats and peppers were what was available on the trail.

post #8 of 12
Quote:
Originally Posted by Four20 View Post

But what is Pho? Mine lacked cilantro, but embodied the the qualities of a truly balanced meal that was not wasteful. To me Pho is a well rounded stock made from leftovers. Roasted bones then simmered to render fat, collagen, marrow, and natural nutrients. I did cheat by using store bought stock. Say what we want about the development of other cultures,  but most don't waste like some of us others do. They tend to have more healthy digestive tracts.  

I honestly would like to do this with a jerky rather than rare beef. I love a chili made with jerky. After all dried meats and peppers were what was available on the trail.

You answered the question, you asked. It's about developing the stock. Which was my point. Pho is all
About the stock. It's what makes Pho, Pho. Some of the best Pho I have made, I smoked the marrow bones, or used the carcass from a smoked chicken or duck.

Not sure what your rant is about wasting food, and other cultures. I never mentioned either.

Cilantro? Yes a garnish, that may come on top of Pho, or on the side with the other garnishments. But it isn't used to develops the stock.
post #9 of 12
Thread Starter 

No rant at all. I was simply Going off on a tangent about food waste, and the healthier foods that most cultures enjoy.

 

You have to remember in my area your lucky to even find someone that knows what Pho is. I live in a county that has every fast food joint available, but no decent food. Sure we have tried to open good places, but you cant get people to spend more than 5 bucks for lunch or dinner. If I took Pho to a church dinner I would probably be crucified. Fried chicken, hot dogs, tacos, caseroles......, you get the idea.

post #10 of 12

I love pho but haven't made it in years.

 

Points for inspiring me with this great version!

 

Disco

post #11 of 12
Lot of Pho here in Sydney,big Vietnamese community. Lot of discussion about where to find the best versions. There is also a bit of a north v south difference .Who knew?
I order the " special" with bits of tripe,tendon & meat ball .
I think it's always worthwhile to attempt a version of a classic with what you can get your hands on.
post #12 of 12

s://www.youtube.com/watch?v=NbpyfYGA-nw

Obviously you have your own TV  cooking shows in the U.S

This guy has a lot of cred here as a result of his field trips to South East Asia,restaurants ,cookbooks etc.

He is showing the Hanoi style here, bit cleaner & leaner no garlic. Breakfast dish .

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