Create Unique Flavors with Recipe California Farm Northern Pho Beef Noodle Soup with an Appealing Look

Ingredients for California Farm Northern Pho Beef Noodle Soup

1. The broth:
2. 2 quarts water to parboil the bones
3. 3 quarts water to simmer the bones down to 4 pints of broth
4. 4 pounds beef bones, parboiled, scrubbed and rinsed
5. 1 thumb fresh ginger spice, cut in match sticks
6. 1 stalk lemon grass
7. 1 Tbs Star Anise seeds
8. 1 Tbs Fennel seed
9. 1 Tbs Coriander Seed
10. 1 nutmeg whole
11. 1 Tbs Cloves
12. 1 Cinnamon stick from Saigon
13. 1 Tbs white cardamom seeds
14. The soup:
15. 2 cups tenderized beef
16. 4 portions noodles, 1 pound
17. 4 pints broth
18. 1 cup mung bean sprouts

    California Farm Indoor Mung Bean Sprouts

19. 2 Tbs fresh basil leaves
20. 1 Tbs celery leaves
21. 1 mozambi lime
22. The topping:
23. 1/2 shaved yellow onion
24. 1/2 shaved red onion
25. 1 shaved fresh red thai pepper
26. 1 Tbs fresh chopped cilantro
27. The dipping sauce:
28. 4 Tbs Vinegar
29. 4 Tbs fish sauce
30. 1 Tbs green onions
31. 1 Tbs chopped fresh cilantro
32. 1 Tsp sugar
33. Equipment: cast iron dutch oven with lid
34. Cost: beef neck bones farm free or $2 per pound, beef farm free or $4 per pound, noodles $1, vegetables, spices $1, beef noodle soup dinner, 50 cents

Cooking Instructions for making California Farm Northern Pho Beef Noodle Soup

1

Bring beef bones to boil in 2 quarts water, drain water with scum and foam, filter and save water to cook noodles, rinse and scrub bones. Takes 15 minutes.

2

Add 3 quarts fresh water to rinsed and scrubbed bones, simmer overnight on smallest burner, low flame, do not boil, till condensed to 4 pints, 2 liters.

3

An hour before dinner is served, skim the broth, remove the bones, add spices in cheesecloth bag, simmer 1 hour. You can buy spices premixed, but it is just as easy to use spices from your kitchen or store bought. See list of spices in recipe here. I made both. Filter the broth. Bones go to the dog.

4

Tenderize bottom round end beef with mallet till double the size. Slice tenderized beef in 1/4” thin slices across the grain.

5

Boil quarter pound linguini size rice noodles per person, in quart each of drained water from parboiling bones, 6 minutes, drain, rinse.

6

Put noodles in full size preheated dinner bowl, raw beef strips on top, mung bean sprouts and basil, one pint of broth over, fresh topping on top. Serve with dipping sauce: 1/4 cup vinegar, 1/4 cup fish sauce, onions, cilantro, thai chili.

California Farm Indoor Mung Bean Sprouts