Monday, October 12, 2009

PHO TAI GAN (REAR STEAK, TENDON PHO) OCT. DARING COOKS CHALLENGE

The October Daring Cooks Challenge is making Pho. We love Vietnamese food and pho is one of our favorite. I have made this a lot of times, but i am not an expert in pho making (I wish!). I also know that there’s a whole slew of method and process to this dish, that’s why i was excited when this months hostess Jaden of Steamy Kitchen chose Pho. Let’s see maybe i will be an expert after this challenge. I can dream right?

Jaden suggested to make Pho Ga (Chicken Pho) but she also gave us other options should we decide not to make the chicken pho. I ask my family w/c would they like me to make, a unanimous decision was made...Pho Tai Gan (Rear Steak, Tendon Pho) which is one of my fave at the Vietnamese restaurant. The other fave of ours is Bo Ko Ca Rot (Spicy Beef and Carrot Stew)

I then decided to cook this specific pho using the slow cooker, primarily because i have no time to babysit the long and slow cooking process by using the conventional method on the stove top. Check Jaden’s crockpot pho recipe HERE . The recipe serves 4.

I followed Jaden’s basic broth recipe and then made some tweaking as i went ahead w/ the rest of the process. Since I'm fortunate enough to have access to some authentic ingredients, i challenged myself to make this pho as authentic as possible.

The broth you make is the success to your Pho, so this stage is crucial.

BEEF BONES
- I used 5 lbs. shin bones (Asian Markets sells this type of bones). These bones has cartilage, marrows and some meat attached to it.

Par-boil the bones on high for few minutes just to get rid of the those scums (those grayish/brownish stuff!) Rinse your bones briefly. I know what you're thinking..what? rinse and throw the broth? yes!!! You get the "bone goodness" when you boil them for a longer period. Slow cooking the bones will produce clear broth.
CHAR THE GINGER AND ONIONS - 2 medium onions, about 4 inch ginger cut into half. Jaden say's this stage is optional but i say it's imperative. For me, charred ginger and onions imparts a fortified and smoky flavor. Believe me because i have tried both charred and not.

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TOAST YOUR SPICES - Toasting will bring out the oil of the spices and for surely add depth to your broth flavor. These are the standard pho spices sans the black cardamom w/c i don't have. If you will notice i used Saigon Cinnamon
this is the type of cinnamon used for pho but regular cinnamon will be okay although the Saigon kind has an intense cinnamon flavor.



SINCE I WANTED TO AT LEAST STAY AUTHENTIC I USED ROCK SUGAR W/C IS SOMETIMES CALLED ROCK CANDY W/C AGAIN IS COMMONLY USED IN MAKING AN AUTHENTIC PHO. THIS CAN BE PURCHASED IN ASIAN STORES BUT REGULAR SUGAR WILL BE FINE. I USUALLY BANG IT W/ THE HANDLE OF THE KNIFE OR A HAMMER THEN BANG AWAY=;) A LITTLE OF THIS SUGAR ROCK GOES A LONG WAY.



USE A GOOD BRAND OF FISH SAUCE. THIS BRAND IS MY FAVORITE.




AT THIS STAGE YOU'LL PUT THE PAR BOILED BONES, SPICES, SEASONINGS, ONIONS AND GINGER INTO THE SLOW COOKER THEN ADD WATER ENOUGH TO COVER THE BONES. SET YOUR SLOW COOKER ON LOW AND LET COOK/SIMMER FOR 8 HRS.


THIS IS MY PHO BROTH AFTER 8 HOURS OF SLOW COOKING. TAKE OUT THE BONES, THE SPICES AND SKIM SOME SCUM IF NEEDED. BUT IN MY CASE I DIDN'T REALLY HAVE MUCH SCUMS TO SKIM.


AND YOU'LL BE LEFT WITH THIS FATTY BROTH. THERE ARE A LOT OF METHOD TO GET RID OF THE FAT, I FIND PUTTING THE BROTH IN THE FRIDGE IS THE BEST FOR ME.

UNTIL THE FATTY SUBSTANCES WILL CONGEAL. IT'LL BE EASY TO TAKE THE FAT OUT

AND YOU'LL BE LEFT W/ A CLEAN CLEAR BROTH.
THIS IS THE BASE OF A WONDERFUL PHO.

SO WHILE THE BONES WERE SIMMERING. I BOILED THE TENDONS SEPARATELY WITH SOME OF THE SPICES UNTIL COOKED. THEN SLICED THINLY.



SO W/ THE BROTH READY AND THE TENDONS SLICED THINLY WE ARE READY TO MOVE ON TO THE ASSEMBLY OF THE PHO TAI GAN.

THE REST OF THE INGREDIENTS FOR PHO DISH.

THINLY SLICED REAR STEAK. YOU CAN BUY THINLY SLICED STEAK AT ASIAN MARKETS. IF YOU CAN'T BUY THESE KIND, YOU CAN ASK YOUR BUTCHER TO SLICE IT THINLY FOR YOU.

HARD BOILED QUAIL EGGS


NOW THE PIECE DE RESISTANCE !

ARRANGE YOUR MEAT AND HERBS AND VEGGIES BEFORE POURING THE STEAMING HOT BEEF BROTH.


YOUR BROTH SHOULD BE STEAMING HOT WHEN YOU POUR IT TO THE BOWL. THE BROTH WILL COOK THE VERY THINLY SLICED STEAK.

NOW WHEN IT COMES TO PHO, I'M A PURIST...I DON'T LIKE TO ADD CONDIMENTS OR SAUCE FLAVORINGS SUCH AS HOISIN SAUCE, SRIRACHA ETC. I LIKE TO SAVOR THE WELL SEASONED BROTH. I ADD THAI BIRD CHILI IF I WANT IT SPICY NOTHING ELSE!



Thanks, Jaden for the Pho-tastic challenge. This was spot on, it was just like the restaurant's Pho! Pls. also check my Apple Butter, French Vanilla Ice Cream Wanton Napoleons HERE

32 comments:

  1. Great pictures! I love all your tips about how to make it more authentic, I will have to remember them when I make this again!

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  2. Ok now I really shouldn't have read your post! My craving for pho now is killing me!

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  3. Oh wow!! I love reading your blog! I can almost taste the pho. Nakakagutom!!

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  4. Hello Pia! :)

    Grabe, you covered it all, you did a really good job, your pho looks delicious, mine's not that good. Have a nice day!

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  5. oh my..love the addition of tendons!

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  6. What great step by step photos! And the end result looks amazing. I also didn't add any of the hoisin or other sauces as I thought the taste itself was fabulous enough to not need that. I made the chicken instead of the beef, but still very good!

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  7. The only pho I've ever heard of is "faux" as in "faux chicken" (I love me some Boca chicken patties!) LOL!I never even knew this dish existed but it sounds like the broth really makes this a wonderful dish. You didn't say how yours turned out but based on the pictures, I'd say it was fantastic!

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  8. Pia, you are a master. Now i think i can make my broths clear.. but i have never tried pho yet...
    Don't forget to skim the skummy skum, lol ( i know, corny) hahahaah!!
    I feel like i just took a pho class . Thanks!

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  9. Excellent presentation!Great photos like always :) Feel like i just took a culinary arts class.Great blog!

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  10. Hi, again, Im also from one of the hardest hit places--Provident Village in Marikina. I hope your brother's family is also okay now :) thanks for asking

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  11. Now I must try the tendon. Truly a beautiful bowl of noodles. I just love eating the barely cooked beef right after you pour in the hot stock.

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  12. Beautful step-by-step pixs well done, and you made tendon so did I (for the first time) and I love it it is so mouth-meltly soft adds that extra something special to an already wonderful soup. Yes I simmered for about 10 hrs or so I think 2-3 hrs is to short, Cheers from Audax in Australia

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  13. Hi, Jenn! I tried my very best and i can say that it was spot on..just like it was made from the restaurant.

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  14. Oh..your pho was delicious as well, Karen!

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  15. Hello, Chef_D. I like your bean sprout. I miss tauge, i wonder why i can't buy them here.

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  16. Hi, Olive! Ano ka, your pics and your blog was really interesting. Like i told Chef_D..i like both your tauge..naka-kamiss coz i use to love that kind of bean sprouts.

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  17. Hello, pigspigs corner, thanks for visiting. I love the addition of tendons. It not only added flavor it added texture goodness as well.

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  18. Hi, junglefrog! This is one of those dishes that i don't mess w/ condiments or other sauces. I love to "slurp" the well flavored and seasoned broth.

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  19. Hi, V! LOL!!! sounds the sauce tho' now i'll say this too...i've not heard of faux chicken patties, does it taste like chicken?

    I've always loved Pho and has been making them. But this specific recipe was spot on as i mentioned, the flavor is just like from the restaurant.

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    1. I just came here to find your pho recipe and as soon as I saw it I remembered reading it before...then was surprised to see I commented on it 3 years ago and I'm just now reading your reply! How crazy is it that we've known each other that long? Anyway, the chicken patties do taste very similar to chicken, it's kind of impressive. But now I know that it's not pronounced like faux (FOE) but like PHUH. Can't believe how dumb I was in 2009! The funnies thing is that I actually had pho in 2008 for the first time but didn't know what it was. Haha! I think I'm going to have to try this. I loooove it soooo much.

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    2. V, it's fun going back to old blogs and read old comments. Your comment is hilarious ;) I've done my pho this way ever since. I do make a huge batch and freeze them. You can actually use the broth for other dishes as well.

      I know....we go way back Myspace era ;)I wish some day i'd be able to visit you or the other way around you come visit me. Or better yet we'll all meet halfway just like what me, Tina and Marina did;)

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    3. That would be so cool! I do hope God leads our paths to meet some day. :)

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  20. LOL!! So why not skim the skummy skum too! This may sound laborious but it's not. Well, okay a little..esp. the broth part. That's the reason why i did my broth via slow cooker. After you make the broth it's assemble time and you serve.

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  21. You've got to try tendons and tripe, Robert. If you know your butcher than tell him to save those or order those for you.

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  22. Hi, Audax! I don't think 3-4 hrs is enough. I love my slow cooker it helps me a lot.

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  23. Dan
    I worked six months in a pho restaurant so all this discussion is kinda interesting. Trying to find a complete recipe on the internet is not easy. Besides the rare steak there are 4 meats in Pho that are all cooked in very different spices before getting in the broth. (hope I can find them). The bones should be hard boiled alone for 1/2 an hour then the bones and pot should be washed. Then the bones should be cooked alone in the water from 8-12hrs(how much time you have?)After this the bones should be removed and the solids should be strained out of the water. Then the spices should be cooked for 2hrs after removing bones. [during cooking white fat-bad fat, yellow fat-good fat][don't serve the fat with the soup]

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  24. I know this is a late response to an old post but I hope you can still respond to it. It's actually off topic. How did you get to have such crisp pictures in this post?! Can you share your digital camera settings and tips?

    By the way, great recipe! I'll try it out with my wife....Thanks.

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  25. Hi, Ton Urbi. Thanks for dropping by and for the comment. I've been using canon. Can't remember if these photos where from my old PowershotA510 or from my ELPH 100HS. I don't have any special program like photoshop... Just my plain and simple Canon camera ;)

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  26. Wow..makes its more impressive that you used only a point-and-shoot camera and not even a DSLR. Good job...Anyway, I gotta find time to try out your recipe...I'll let you know what happens..

    By the way, please visit my blogs also if you have time. Thanks again.

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