I finally got around to making one of my favorite soups, Pho. Pho is a vietnamese soup of beef broth, noodles, bean sprouts , basil, lime wedges, and sliced jalapeños. With this soup the broth is the most important. It is a simple broth that needs to be taken seriously. The key is getting beef bones with alot of marrow, and from what I was told you can use oxtail for the broth as well. This gives you a rich, yet delicate flavor to you broth. You need to make sure you boil your bones for 15 minutes discard the broth as you have just removed all of the impurities from the bones to get the best stock possible. Next is your ginger and onion. I cut mine in half and roast in a cast iron skillet to develop the flavor of the broth. The last step in making this broth is your aromatics. You can buy the pho spice packet for $1.50. This gives the broth its balance. The cinnamon stick, star anise, cardamom floral aromatics pair well with beef broth, the vietnamese touch. Once your broth is complete, which takes about 3 hours you are ready to make your bowl of pho. My bowl of Pho consists of thinly sliced raw ribeye, par cooked rive noodles, bean sprouts, basil and for the first time I added kimchi. Kimchi the wonderful spicy fermented cabbage, I added a overwhelming pile of it to my bowl. I poured the pho broth over top of all my ingredients to cook them. I finally added a spoonful garlic chili to the bowl. I finally was able to sit down and proudly slurp my pho.......
