deepsouth
somebody shut me the fark up.
- Joined
- Apr 21, 2010
- Location
- Biloxi, MS
Last week, I saw where David Chang posted a recipe from his Lucky Peach magazine for slow cooker pho. This is a dish I have been wanting to make myself for a long time, but had not gotten around to doing it due to a lack of time. When I found the Lucky Peach recipe, I decided it was time to break down and make it. Of course, my usual grocer didn't have short rib this one time, so I substituted chuck eye steaks and a ribeye.
EDIT: This turned out excellent and according to the family, it will become a weekly thing. Next time I may try to "complex" it up by adding some roasted beef bones and a couple other things in the mix.
http://luckypeach.com/recipes/slow-cooker-pho-101-easy-asian-recipes/
1 large yellow onion, sliced into ½” rounds
1 piece (2") fresh ginger, peeled and halved lengthwise
1 t neutral oil
2 lbs chuck short ribs
+ kosher salt
2 whole star anise
1 cinnamon stick (3")
4 whole cloves
8 C beef broth
1–2 T fish sauce
10 oz flat rice noodles, fettuccine-size
Garnishes
Thanks for looking!
EDIT: This turned out excellent and according to the family, it will become a weekly thing. Next time I may try to "complex" it up by adding some roasted beef bones and a couple other things in the mix.
http://luckypeach.com/recipes/slow-cooker-pho-101-easy-asian-recipes/
1 large yellow onion, sliced into ½” rounds
1 piece (2") fresh ginger, peeled and halved lengthwise
1 t neutral oil
2 lbs chuck short ribs
+ kosher salt
2 whole star anise
1 cinnamon stick (3")
4 whole cloves
8 C beef broth
1–2 T fish sauce
10 oz flat rice noodles, fettuccine-size
Garnishes
- 1 C bean sprouts
- ½ C Thai basil leaves
- ½ C mint leaves
- ½ C cilantro, stems and leaves
- 2 jalapenos, sliced into 1/4" rounds
- + lime wedges
- + hoisin sauce, sriracha, or sambal
- Heat the broiler. Line a baking sheet with foil.
- Arrange the onion slices and ginger on the baking sheet pan and brush with the oil. Broil until charred in spots, about 10 minutes.
- Season the short ribs with salt. Arrange the onions and ginger, short ribs, star anise, cinnamon, cloves, and beef broth in a large slow cooker. Cover and cook on high for 4 hours, or until the meat is just tender. Turn off the slow cooker and let the broth and meat rest for 30 minutes. Remove the meat from the broth and slide off the bones. Strain the broth (discard the solids). Skim any fat that rises to the surface of the broth. (At this point, the broth and meat can be refrigerated for up to 3 days. Rewarm before proceeding.)
- Return the broth to a simmer and season with the fish sauce and salt.
- Meanwhile, prepare the rice noodles according to package directions. Drain well.
- Slice the meat into bite-size pieces. Portion out the noodles and meat among 4 large soup bowls. Ladle the hot broth into the bowls, warming the noodles and meat. Serve with the garnishes.
Thanks for looking!
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