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How to Make Hanoi-Style Noodle Soup with Wok-Seared Beef and Crispy Fried Garlic (Pho Tai Lan)
Hanoi-Style Noodle Soup with Wok-Seared Beef and Crispy Fried Garlic (Pho Tai Lan)
3 lbs beef bones (ox tail, neck bones and/or shanks)
6 liters water
1 tablespoon salt (for cleaning bones)
8 large shallots (about 15 oz; roast whole in oven at 350°F for 40 minutes, allow to cool then peel)
4 oz ginger (roast in oven at 350°F for 40 minutes; allow to cool then slice into thick slices with peel-on)
1 stick Asian cinnamon (about 15 grams)
2 teaspoons dried cloves
2 teaspoons dried coriander seeds
3 dried cardamom pods
3 dried star anise
150 grams rock sugar
1/2 tablespoon MSG
2 tablespoons fish sauce
1 tablespoon salt
1 tablespoon chicken, mushroom or pork stock powder
Pho Meaty Toppings
Any meat from beef bones after making stock (particularly ox tail)
1-1/2 lbs thinly sliced eye-round beef steak
1 11-oz bag cooked beef balls (Bo Vien)
Noodles, Vegetable and Other
1 head garlic (peel and chop using a garlic press)
Vegetable oil for frying
2 lbs fresh rice noodles (soak in cold water for 30 minutes to remove excess starch)
1 small medium white/yellow onion (slice thinly)
1 small bunch cilantro (roughly chop)
5 green onions/scallions (slice thinly)
3 jalapenos (slice thinly)
3 limes (cut into wedges)
Clean the beef bones. Cleaning the bones will rid of all the impurities and ensure a clear broth. To clean the bones, bring a large pot of water with 1 tablespoon salt to a rolling boil. Add beef bones and parboil for 3-5 minutes until you see a lot of impurities/foam float to the top. Place a colander in the sink and drain bones into the colander, discarding all the dirty water. Give bones a gentle scrubbing. Rinse and drain dry.
Clean the pot and return it to stove. Add cleaned bones, 6 liters water, roasted shallots and ginger and bring pot to a boil then reduce heat to a low simmer. Cook for 2 hours, uncovered. Occasionally, use a ladle to scum off the impurities that float to the top.
Remove bones, ginger and shallot from stock and discard. There may be good amount of tender meat on the bones (particularly ox tail) so remove the meat from the bones and set aside as a meaty topping before discarding.
In a small frying pan, dry toast the dried spices until fragrant (30 seconds to 1 minute). Shake the pan to prevent burning. Wrap the toasted spices in a cheesecloth or use a spice ball and add to pot. Simmer on low for 30 minutes then remove spices from pot.
Season stock with rock sugar, MSG, fish sauce, chicken stock powder, and salt.
When ready to serve, prepare a serving at a time. Bring a small pot of water to a boil and blanch a large handful of rice noodles for a few seconds. Transfer noodles to a serving bowl. In a small frying pan, heat up vegetable oil and fry a bit of garlic until golden brown and quickly toss in a few beef slices (no need to cook beef the way through). Add garlic and beef to bowl. Ladle in hot broth over beef slices. Garnish bowl with a bit of white/yellow onions, green onions, and chopped cilantro. Serve noodle soup with a side of bean sprouts, Thai basil, jalapeno slices, lime wedges, Hoisin and Sriracha sauce.
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