Florida Orange Pho Vietnamese
Beef Broth and Noodle Soup
3 star anise
1 cinnamon stick
1 teaspoon coriander
1 teaspoon fennel
5 pounds beef bones
2 pounds beef stew meat
Salt to taste
Pepper to taste
1 onion, cut into 1-inch dice
1/2 cup carrot, cut into 1-inch dice
1/2 cup celery, cut into 1-inch dice
1/2 cup red apple, cut into 1-inch dice
1 (3-inch) piece fresh ginger root, minced
1/4 cup Florida orange juice
2 tablespoons lime juice
2 tablespoons fish sauce**
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon hot bean paste (or sriracha sauce)**
Salt to taste
Pepper to taste
8 ounces rice noodles, flat
1 cup carrots, cut into julienne strips
1 cup cabbage, finely shredded
3/4 cup enoki mushrooms
12 ounces cooked beef flank steak, thinly sliced
1/2 cup fresh cilantro, small leaves
1/2 cup fresh basil, small leaves
1/2 cup fresh mint, small leaves
6 thin slices Florida oranges
Prepare Spice Sachet: Combine spices in medium skillet; toast gently over medium
heat, stirring constantly; remove from heat.
Cut a square of cheesecloth. Place spices in center; fold into sachet and secure with butcher twine; reserve.
Prepare Beef Broth: Place beef bones in large stockpot; cover with cold water.
Bring to a simmer over medium heat.
Remove from heat; drain and discard water; return
bones to stockpot. Cover bones with 1 gallon of fresh cold water; bring to a low
simmer. Skim surface of water with ladle to remove fat; discard. Continue to simmer
for 1 1/2 hours.
After 1 hour, season beef stew meat with salt and pepper.
Brown stew meat in large skillet over high heat; remove stew meat and reserve.
Brown onions, carrots,
celery, apple and ginger in skillet until medium brown; remove from heat and reserve.
Add browned stew meat to stockpot; simmer for 1/2 hour.
Add browned vegetables and Spice Sachet. Simmer for an additional hour.
Strain broth into a medium saucepot;
remove and reserve stew meat; discard bones, vegetables and Spice Sachet.
Add orange juice, lime juice, fish sauce, soy sauce, sugar and bean paste to
Season with salt and pepper; keep hot.
Shred cooked, reserved stew meat into small pieces; set aside.
Cook rice noodles in boiling water for 1 minute or until tender; drain and run
under cold water until cool; reserve.
Bring large pot of salted water to a boil; cook carrot strips for about 1 minute,
or until tender.
Plunge into bowl of cold water filled with ice cubes; remove carrots
and drain; reserve.
Repeat process with cabbage; reserve.
To assemble, divide rice noodles, carrots, cabbage, mushrooms, sliced flank steak,
shredded stew meat, cilantro, basil, mint and orange slices among 6 soup bowls.
Ladle hot broth into bowls; serve immediately.
Makes 6 servings.
* Can substitute 4 cups prepared beef broth.
** Available at Asian market or specialty store.
Recipe and photograph courtesy of Florida Department of Citrus.