Pho is one of many popular Asian noodle soups.
Pho, pronounced "fuh," is a beef-based soup served over rice noodle that is a staple of Vietnamese cuisine. Many believe the French dish, pot-au-feu, influenced the creation of Pho, while others believe it has a Chiense ancestry. The dish is growing in popularity in the United States, and has sparked a "Phonatics" fan group. Like many foods, Pho takes on a different flair in different parts of the country.
Instructions
1. Bring a large pot of water to boil (about 6 cups).
2. Add oxtail and brisket. Bring to boil. Reduce heat and simmer for .
3. Wrap up the coriander, fennel, cloves, cardamom and star anise into a neat package in the piece of cheesecloth.
4. During the final hour of cooking, add the onion, cloves, seasoning package, ginger, pepper, sugar and salt. Let simmer for half an hour. Strain broth of solid ingredients and return to simmer another . After the oxtail should be nice and tender; if not, simmer a little longer. Add tripe.
5. Bring another pot of water to boil. Add one package of pho rice noodles to boil until soft.
6. Season the broth to taste.
7. Chop cilantro and green onions and sprinkle on top of broth.
8. Drain noodles.
9. Divide noodles into bowls, add meat and cover with broth.
Tags: four hours, half hour, water boil