Yield 6 serves
Mexican Pho Recipe Type : Soup Cuisine: Mexican Author: Megan Ellam Pho is a traditional Vietnamese meal that started in the 20th century in Vietnam. A meal that consists of rice noodles, paired with a clear broth, usually made with the cheaper cuts of beef, like flank, skirt or brisket, or chicken. Using both bones, and the simpler cuts, it is cooked for a long time, with charred garlic, onions ginger, and a beautiful fragrant spice mix, of cinnamon, cumin, coriander, anise, fennel seeds, and clove. Once it is all ready the broth is drained, the noodles added, along with thin slices of brisket, or similar and topped with ingredients like bean shoots, fresh herbs, sriracha, hoisin, lime and Chilli. Sooo, Mexican Pho, a Mexican Vietnamese fusion meal. I say why not. I love Pho and I love Mexican, so why not put the 2 together to create a truly scrumptious meal. Now this is a meal that you can start the day before. Leaving your Pho overnight, to develop even more flavours, is s a great idea if you can afford the time, or the temptation to eat it all in one sitting. Of course, you may not eat it all in one serving and will have leftovers that may just taste better the next day, or....in a Phorrito! Check out the link. Phorritos are so great to dip in the Pho.
- 500gm Beef Neck Bones
- 500gm Beef Brisket
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp black peppercorn
- 3 whole cloves
- 2 cardamon pods, split
- 1 star anise
- 1 cinnamon quill
- 1 Guajillo chilli split
- 1 whole full bulb of garlic
- 1 thick thumb size of Ginger
- 1 whole onion, skin on, quartered
- Rice Stick Noodles
- Fillable teabags, or 15cm square pierce of muslin and butchers twine
- Bean Sprouts
- 3 Red Thai Chillies
- Fresh Mint
- 1- 2 Green Onions sliced thinly
- Lime wedges
- Sriracha chilli sauce
- Hoisin Sauce
- Diced Avocado
- Fresh corn kernels
- Fresh Tortillas cut into thin strips
- Corn Chips crushed
- Add beef neck bones and brisket to large saucepan
- Cover with approximately 2/1/2 litres of water
- Bring to boil
- Boil for 15 minutes, remove scum with ladle as it rises to the top
- Whilst boiling the bones, start your spice mix in your Thermocooker
- Into Thermo bowl add all spices, coriander, cumin, fennel, cloves, cinnamon, star anise, pepper, and Guajillo chilli
- Cook 10 min/100 deg/speed soft
- Remove cinnamon and star anise. Reserve for later.
- Blend remaining spices 20 sec/speed 10
- Empty your spices, including reserved cinnamon quill and star anise to a tea bag or muslin square and tie up to secure spices inside
- Now grill your garlic, onion and garlic under a hot grill, until charred and blackened. This releases an intense flavour that adds to your Pho immensely.
- Add your Spice bag, and charred garlic, Ginger, and onion to your saucepan, and simmer for 4 hours.
- Now I would have loved to have cooked this all in the Thermo for the whole time, but 2 things stopped me, size of the bowl, and time of the cook.
- The broth will be finished when it has reduced by half, and the brisket is soft and shreds easily.
- Strain directly into Thermo bowl through the rice basket.
- Place brisket into board and shred.
- Pick meat of the neck bones. This is succulent, from all the gelatin that has oozed into the broth
- Discard bones and solids from the broth, other than the brisket.
- This is where I leave the shredded brisket in the rice basket and keep the whole Thermobowl overnight in the fridge.
- Next day
- Reheat Pho with Beef in Rice Basket, for 15 min/100 deg/reverse speed 1
- Blanch noodles according to package. Approximately 8 minutes. Drain.
- Add small amount of noodles to serving bowl, add some shredded brisket, and pour in broth
- Top with your herbs, bean shoots, sriracha and hoisin, diced avocado, taco chips, and tortilla strips. Squeeze with lime wedge
- Simply amazing!
- Serve as is, or reserve some for Phorrito's
- You can follow the recipes for LOW CARB, CSIRO, LCHF, and WW points on FB @thelowcarbmixers