Phở Bo

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Yield: 25 16 oz portions

Ingredient Amount

To make broth the day before:

Beef, marrow bones 20 lb.

Beef, shoulder clod, 2 pieces 5 lb.

Water 4 gal.

Ginger, cut in half, dry roasted* 20 oz.

Shallots, peeled, halved, dry roasted* 20 ea.

(lightly brown ginger and shallots, as for onion brulee)

Fish sauce 2 Cup

Sugar (coconut palm sugar or gula 1 Cup (in the south they like more, in the north - almost none....)

Melaka is best)

Cinnamon stick, lightly toasted 10 ea.

Star anise, whole, lightly toasted 15 ea.

Cloves, whole, lightly toasted 10 ea.

To prep for service the day of:

Noodles, rice, 1/8-inch wide 3 lb.

Beef, strip loin, slightly frozen 2 #

sliced paper thin*

Beef Shoulder, cook day before in broth 2 #

sliced by hand 1/4" thick

Onion, yellow, sliced paper thin 2 ea.

Scallions, thinly sliced 6 ea.

Bean sprouts, trimmed 8 oz.

Thai basil leaves 75 ea.

Cilantro, leaves 75 ea.

Mint leaves 25 ea.

Rau Ram leaves 75 ea.

Chilies, Thai bird, sliced paper thin 10 ea.

Lime wedges 25 ea.

Freshly ground black pepper as needed

* Plan to slice raw beef on slicer in meat room. Speak to chef before doing so.

* Dry roast as you would onion brulee, in dry pan on top of stove

Day Prior - Please note - This broth should simmer as long as possible to develop rich texture and flavor.

1. Blanch the bones and shoulder meat in a wok, transfer too stainless steel pot and cover bones and shoulder with 4 gallons of fresh water, Bring to a boil and simmer for at least 3 1/2 hours. Preferably longer. Skim the surface often to remove any foam and fat.

2. Add the roasted ginger and shallots, fish sauce and sugar.

3. Add star anise and cloves and continue to simmer until their taste can be detected, about 30 minutes. Strain the broth, taste, adjust seasoning and reserve.Discard bones, cool and save meat for following day.

Day of Service

Ahead of service,:

- cook noodles in boiling salted water for 2 minutes or less – until just cooked/chewy-tender, shock in cold water. Divide into portions while still wet.

- Prep herbs, vegetables, and meats as described. Slice boiled beef from previous day into thin slices.

- Set up station with all ingredients separate

- set up one wok to keep broth hot, 1 wok to refresh noodles, and have all other ingredients on tray or table nearby

At service assemble dish in this order

1. Refresh noodles in boiling water, drain, and place in bottom of bowl.

2. Place bean sprouts and onion slices over noodles.

3. Next, place in a few slice of the boiled beef shoulder.

4. Over the shoulder lay 2-3 slices of the raw beef.

5. Garnish the bowls with scallions, herbs, chiles, and more bean sprouts - if desired.

6. Ladle boiling broth into bowl, broth should cover meat by 1/2 -inch. Sprinkle liberally with good quality, freshly ground black pepper (if long peppers - Piper longum - is available, it is preferred).

Place a table salad, a lime wedge and a small cup of Vietnamese sambal olek with a dab of Hoisin sauce floating on top, on an under liner for guests to add as desired.

MEP and Line Set up: