Pho is a rich complex Vietnamese broth usually loaded with meat and veggies. This one contains leftover brisket and bone broth from smoked bones. It provides an awesome payoff in an exotic sweetness.
Makes. 6 servings
Takes. Prep takes about 20 minutes, the simmering of the broth takes about 5 hours
Smoked Bone Broth
5 pounds beef marrow bones
4 carrots, peeled
3 medium yellow onions
4 cloves garlic
4 mushrooms
2 celery stalks, with their leafy tops
¾ cup white wine
4 star anise pods
2 teaspoons Morton’s kosher salt
2 teaspoons fish sauce
To Finish It
6 ounces rice stick noodles
1 ½ pounds leftover tender beef brisket
12 ounces cremini or button mushrooms
4 radishes, scrubbed and very thinly sliced
6 ounces greens, such as collards, kale, mustard, or spinach or a blend
Sriracha sauce, to taste
Optional garnishes. Thin sliced scallions and small cilantro leaves.
About the marrow bones. Marrow bones are beef leg bones. They are widely available, but are usually cut crosswise into 2 to 3-inch pieces. Ask your butcher for 6-inch bones cut in half lengthwise to expose far more of that flavorful marrow so it can be distributed throughout your tasty broth.
About the noodles.Rice stick noodles vary in size and method of preparation, so consult the package instructions for soaking method. If you can’t find them you can use ramen, glass noodles, or even soba.
1) Prep the Broth. Ideally, have your butcher cut the marrow bones into 6-inch lengths and split them lengthwise to expose the marrow. Peel the carrots and cut them into 3-inch chunks. Peel the onion and cut into quarters. Smash the garlic cloves with the side of a heavy knife. Brush clean and roughly chop the mushrooms, including the stems.
2) Fire Up. Set up your smoker and aim for 225°F. Or set up a grill for 2-zone cooking, aim for about 225°F on the indirect side, and get some smoke going.
3) Smoke. Toss all the bone pieces and vegetables on a rimmed sheet pan and smoke for 1 hour. Toss the ingredients around halfway through to expose more surfaces to the smoke.
4) Simmer. Transfer the bones and veggies to a large stock pot and add 1½ gallons of water. Add the wine to the sheet pan and deglaze over a burner at medium heat, scraping up the tasty bits. Transfer the wine to the stock pot and add the star anise. Bring the water up to a boil, then immediately reduce the heat so it simmers gently. Partly cover the pot and simmer for 4 to 5 hours, until the liquid has reduced by about half. Cool slightly then pour through a large colander into a bowl or another pot. Discard the solids. Let the broth settle for 5 minutes, then using a fat separator or a large flat spoon, skim off and discard most of the fat and any scum. Stir in the salt and fish sauce, and taste. You can use it now or freeze it.
5) Prep for the Soup. Cut the leftover brisket into thick slices. Brush the cremini mushrooms clean, trim the ends, and slice thinly. Scrub and thinly slice the radishes.
6) Brisk it.Wrap the brisket in foil and warm in a low oven or at the back of the grill.
7) Noodling. Soften the rice noodles in water, according to the package instructions. Bring the broth to a simmer and add the noodles. Cook until tender, according to the package instructions.
8) Go green. Sturdier greens like collards, kale, or mustard greens will need a quick 2-minute blanch in boiling water, while more tender spinach leaves do not. Frozen greens are fine too, but be sure to thaw completely and squeeze out the excess water.
9) Serve. Divide the hot noodles, brisket, collard greens, and mushrooms among six bowls. Ladle the hot broth over all the ingredients. Let the soup stand for 5 minutes, to wilt the greens. Scatter the radishes on top and add a few drops of Sriracha sauce.
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