Phoren’s Pho

These chilly nights have brought my thoughts and cravings from gelato to warm, comforting, Autumn soups.  The season’s first:

Phoren’s Pho

1.5 lb.  bone-in beef short ribs

1.5 lb.  beef shank, cut into 2 or 3 pieces

½         onion, sliced

1          1 inch piece ginger, smashed

½         bunch scallions, white parts smashed and greens chopped

2          garlic cloved, smashed

1          fresh red chile, stemmed and halved

6 c.      water

1/8 c.   soy sauce

2          whole star anise

1          2 inch cinnamon stick

8 oz.    dried flat Asian rice noodles

Mint sprigs, cilantro sprigs, lime wedges

Pat meat dry and brown meat in batches in a soup pot.  Set meat aside.  Brown onion, ginger, scallions, garlic and chili. Add water, soy sauce, anise, cinnamon and meat with juices.  Simmer, covered for 2 to 2 ½ hours.  Transfer meat to cutting board. Discard bone and membrane and cut or shred into small pieces.

Strain broth through a chinois, skim fat, add meat back in and season with salt.  Meanwhile, heat unsalted water in another pot until boiling, remove from heat, add noodles, cover and soften 6-7 minutes.  Drain and rinse with cold water.

Place noodles in bowls, add scallion greens, cilantro and mint sprigs.  Ladle in soup and flavor with lime.

Adapted from Gourmet Magazine

3 thoughts on “Phoren’s Pho

  1. Pingback: Warm Happy Feelings from Potato Leek Soup | Simply Sophisticated Cooking

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