Faux Pho Noodles with Rib Eye

By á-114543

Ingredients

• Beef Broth:
• 16 ounces beef rib eye, thinly sliced
• 8 Portobello mushrooms, peeled and thinly sliced
• 4 shiitake mushrooms, torn into bite-sized pieces
• 4 oyster mushrooms, torn into bite-sized pieces
• 1 bag pho noodles
• 1/2 pound bean sprouts
• 1 cup Thai basil leaves
• 1 cup cilantro leaves
• 6 cheeks of lime
• 2 jalapenos, thinly sliced
• 2 red Fresno chilies, thinly sliced
• Salt and pepper, to taste
• 1 gallon veal stock
• 2 inches galangal
• 2 inches ginger
• 3 onions, cut into half
• 1 clove garlic, cut into half
• 1 star anise
• 1 cinnamon stick
• 1/2 cup coriander stems
• 2 kaffir lime leaves
• 2 inches lemongrass, smashed
• Salt, to taste
• Fish sauce, to taste

Preparation

Step 1

Soak pho noodles in cold water overnight (or if you are in a hurry, in hot water for half an hour.) Cook noodles and divide into bowls. Pour hot broth over noodles. Season rib eye and grill until desired temperature. Serve with garnish of cilantro, basil, bean sprouts, lime cheeks, and pepper slices.
Beef Broth:
Heat a large stock pot until smoking. Press cut side of onions and garlic onto the hot surface, allow to caramelize and char, about 5-7 minutes. Add remaining ingredients (except fish sauce and salt); simmer for half an hour, strain and reserve. Season to taste with fish sauce and salt.