A famous Sydney chef has explained how to make the perfect bowl of pho at home to celebrate National Noodle Month.
Luke Nuygen, head chef at The Star Sydney restaurant and Treasury’s Fat Noodle restaurant in Brisbane, said using “quality” shank and oxtail is essential to give the pho broth a “delicious deep flavor”.
To make the delicious Vietnamese soup, you need a variety of ingredients for broth, noodles and meat.
You also need several hours to prepare the complex dish for maximum taste sensation.
Luke Nuygen, head chef at The Star Sydney restaurant and Treasury’s Fat Noodle restaurant in Brisbane, said using “quality” shank and oxtail is essential to give the pho broth a “delicious deep flavor”.
To make the delicious Vietnamese soup, you need a variety of ingredients for broth, noodles and meat.
Start by soaking the oxtail in a large bowl of cold water, then add three tablespoons of salt and let it sit for an hour before draining.
For the “spice bag” you will need coriander seeds, Sichuan pepper, cumin, fennel seeds, whole cloves, whole star anise, cinnamon, black pepper and a square of muslin cloth.
Use a skillet to fry each ingredient in the spice bag separately over medium heat until fragrant.
Let it cool and grind it with a mortar and pestle.
Put all the ingredients in the muslin cloth and tie it tightly.
How to take the perfect photo:
Luke Nuygens Tips for Nailing Pho at Home:
Make sure to buy quality beef shanks and oxtails to give the pho broth that wonderful deep flavor.
If you prefer lighter water, remove the herb bag from the pan after 4-5 hours.
Choose your favorite toppings like bean sprouts, Asian basil, sawtooth coriander, fresh chili and raisin sauce
When it comes to stuffing, there is no right or wrong.
Heat the unpeeled garlic, onion and ginger evenly and grill for 15 minutes until black on all sides.
Peel and remove the skin, then coarsely chop to enhance the flavor of each ingredient.
Place the oxtail, veal bones, broth, and six liters of cold water in a large saucepan and bring to a boil.
Meanwhile, remove surface dirt to make it ‘clean and transparent’ for 15 minutes.
For the “spice bag” you will need coriander seeds, Sichuan pepper, cumin, fennel seeds, whole cloves, whole star anise, cinnamon, black pepper and a square of muslin cloth.
You also need several hours to prepare the complex dish for maximum taste sensation.
Then add the fish sauce, salt, brown sugar, garlic, onion and ginger.
Finish the delicious meal by garnishing with spring onions, black pepper, coriander, and then add any sauce you like.
Cook for two hours, then remove the veal, cover and let it cool and cool.
Boil for another four hours, then add a bag of herbs and cook for two hours.
Thinly slice the beef and boil the noodles in boiling water for 20 seconds and drain.
Put the noodles in a bowl, then put the meat on top, and then the raw sirloin.
Then pour the hot water until the noodles and beef are coated.
Finish off the delicious meal by garnishing with spring onions, black pepper, coriander, and then add the sauce of your choice.
How to make a secret photo of Luke Nguyen:
INGREDIENTS:
- 1 kg (4 lb 8 oz) oxtail (ask your butcher to cut it into 3 cm pieces)
- 1 kg of beef bone
- 4 tablespoons of salt
- 1 unpeeled garlic bulb
- 4 large unpeeled onions
- 150 g unpeeled ginger
- 2 kg beef tenderloin
- 185 ml (3/4 cup) fish sauce
- 80 g brown sugar
- 400g sirloin cut into thin slices
- 4 spring onions (scallion), sliced
- Freshly ground black pepper
- Twig coriander (coriander).
- 1 cup bean sprouts
- 1 bunch Asian basil
- 2 eyelet peppers, sliced
- 1 lime, cut into wedges
- 1.6 kg of fresh rice noodles (approx. 200 g per person)
INGREDIENTS – for the herb bag
- 1/2 tablespoon of coriander seeds
- 1/2 tablespoon of Sichuan pepper
- 1/2 tablespoon of cumin
- 1/2 tablespoon fennel seeds
- 8 whole cloves
- 5 whole star anise
- 2 cassia or cinnamon bark, about 10 cm (4 in) long.
- 1 tablespoon of whole black pepper
- A 40 cm (16 in) square piece of muslin.
METHOD:
1. Immerse the oxtail in cold water in a large saucepan, add 3 tablespoons of salt, leave for 1 hour and drain.
2. To make the spice bag, fry each ingredient separately in a pan over medium heat until fragrant. Cool and then coarsely grind with a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie tightly. Put it aside.
3. Heat a barbecue or grill pan to medium heat and grill the unpeeled garlic, onion and ginger evenly until black on all sides, for a total of 15 minutes. Now peel off the blackened skin, remove and coarsely chop. This will make the garlic, onion, and ginger sweet and fragrant and add more flavor to the broth.
4. Put the oxtail, veal bones, breast and 6 liters of cold water in a saucepan and bring to a boil. While the broth is boiling, continuously remove surface dirt for 15 minutes (this will keep the broth clean and clear) and then reduce the heat to low. Add the fish sauce, remaining 1 tablespoon salt, brown sugar, garlic, onion, and ginger.
5. Close the lid and cook for 2 hours. Remove the beef, cover, let cool and refrigerate.
6. Boil the broth for another 4 hours, then add the herb bag and cook for another 2 hours.
7. Meanwhile, cut the veal into thin slices. Cook each piece of noodles in boiling water for 20 seconds. Strain and transfer to a serving bowl. Top the noodles with three or four slices of breast, followed by three or four pieces of raw sirloin. Pour the hot water to cover the noodles and meat.
8. Garnish each bowl with a tablespoon of scallions, a pinch of black pepper and a sprig of coriander. Add peppers, bean sprouts, basil and some lime to the table.
