Welcome to Week 13 our 1st place New York Football Giants take their final west coast trip of the season to Seattle and face the very talent Seahawks. Will the Giants be up for the test? We shall see how backup quarterback Colt McCoy is projected to start since starter Daniel Jones hurt his hamstring last week vs the Bengals.
This week I decided to make the famous Vietnamese dish called Pho. This was the very first time I had this delicious soup dish. I actually learned a lot by making it you can have it basically any style of meat you would like. I happened to pick the beef since my family had nice thin cut pieces of beef left from a previous meal.
I found it to be really cool that you heat up the broth so hot that it is the way you cook the noodles and the beef all by it’s self its actually really cool and a pretty awesome science project.
Until next week, I hope you enjoy the rest of your weekend and as always go Giants!
For a shortcut- We used 2 boxes of Kettle & Fire Lemongrass and Ginger Pho Bone Broth and 1box Ocean’s Halo Pho Broth plus 1 cinnamon stick, salt, pepper and scallions and the flavor was delicious. If you have the time, follow the in ingredients below to make th broth.
1 quart (960ml) water
2 tbsp (30 g) beef bouillon or base
1 two-inch piece ginger, sliced into thin tiles
1/2 onion, sliced thin
1 tbsp (15g) Vietnamese fish sauce
1 tbsp (15g) white sugar
2 whole star anise
2 whole cloves
1 cinnamon stick
Pinch kosher salt
1/2lbs beef strip loin or fillet, shaved thin
8oz rice stick noodles cooked, rinsed and drained
1 onion, sliced paper thin (optional)
4 green onions, thin bias slice (optional)
1/2 cup cilantro leaves (optional)
1 cup bean sprouts (optional)
1/2 lb Vietnamese basil (optional)
5 jalapeno chilis, sliced thin (optional)
1 lime, cut into wedges (optional)
FOR THE STOCK:
Add the water and beef base to a 2-quart saucepan and bring to a boil. Add the ginger, onion, fish sauce and sugar to the stock and reduce to a simmer. Wrap the star anise, cloves and cinnamon stick in a piece of cheesecloth and tie it into a bundle. Let the bundle simmer in the broth for no more than 45 minutes. Stir in the salt and check seasonings. Strain and reserve.
Distribute the noodles between four bowls. Top with some sliced beef, onion, scallions, bean sprouts, basil and jalapenos. Bring broth to a simmer and ladle in enough to cover the ingredients in the bowl. Garnish with lime wedge. I like to serve pho with sriracha and hoisin sauce.