Mama Mai’s FAMOUS Pho
Mama Mai’s Pho
Yields: 12 Servings
Prep time: 1 hour
Total time: 4-8 hours
Note: Best Served 1-2 days later!
Ingredients:
Soup base:
Ox tail
Beef bone
Beef shank
Brown onions
Ginger
Jicama
Daikon (Radish)
Coco Rico soda
Rock sugar
Sea salt
Chicken broth
Soup seasoning:
Star anise
Dried cloves
Cinnamon
Pho spice seasoning
Gia Vi Pho Pasteur
Toppings:
Rice noodles
Sliced raw onion
Green onion
Basil
Bean sprouts
Cilantro
Fish sauce
Dipping sauce:
Hoisin sauce
Sriracha
INSTRUCTIONS:
Roast beef shank on stove top or grill. Slice ginger and grill. Once ginger is done grilling, tenderize them. Roast brown onions whole. Once everything is roasted, rinse them in cold water.
Roast star anise, dried cloves, and cinnamon together on top of aluminum foil. Roast additional bag of pho spice seasoning for more flavor. Once done, put into a spice bag together for cooking.
Fill a large pot with water about a little less than halfway and add the ox tail and beef bone. Then add roasted beef shank, roasted brown onion, and spice bag into the water.
Once everything is in the pot, add a can of Coco Rico soda. Put in 4 cans of chicken broth. Add a ladle full of sea salt. Add jicama. Boil for 20 minutes and remove excess fat froth. Add few handfuls of rock sugar.
After 1 hour, check broth. If the broth is yellow, that is good fat. Do not throw away.
Check again after 1 hour, and remove beef shank and ox tail, put aside for later in another pot with broth. Add daikon now that there is more space. And add another can of coco rico. Add a bag of Gia Vi Pho Pasteur and boil for another hour. Set on low to keep soup cooking and turn off stove. Leave the soup in the pot and let it sit overnight for a day or two before serving for best taste.
Once the broth is ready, get rice noodles and wash in water for 15 minutes. Cut noodles and then add to bowl and microwave for 15-20 seconds. Add raw beef (filet mignon) to the bowl, and add broth and ingredients.
Add a little bit of fish sauce, and pepper, sliced raw onions, green onion, basil, bean sprouts, and cilantro.
Mix hoisin sauce and sriracha in a small plate for dipping your beef into for taste.
