A mixture of pho and beef cooked with brine builds a newly dish “Phở in beef stew soup” (Phở sốt vang). It attract people by softly and wine-smelly taste. This recipe yields 4 servings.
1 pound beef-leg bone or 1 large container of beef stock
¾ pound stewing beef
1 pack of dried pho - rice noodle
1 cup red wine
2 tbsp ginger and scallion
1 pack of cooking pho spice (bought at Asian grocery store)
1 bunch Green Onion
1 cup tomato sauce
Thai basil, red chilli paste to serve.
1 - Cut the stewing beef chunk into small squares. Roughly roast the beef-leg bone then boil for stock or use the stock ready to cook
2 - Toast ginger, scallion and pho spice until fragrant. Smash and add them into the stock.
3 - Combine beef with garlic, pepper, salt, sugar, tomato sauce and marinate for about 10 minutes. Boil the beef bone in 45 minutes and re-filter bouillon.
4 - Heat oil over medium heat, saute garlic until it begins to turn light yellow and fragrant. Add beef then fry until it looks dry.
5 - Add the mixture to stock. Cook until the beef softens. Try in your taste and add red wine.
6 - Cooked the dried rice noodle in boiling water until well-done, divide into 4 bowls and cover with beef stew soup. Add Thai basil and pepper to taste. Serve with chili paste.
You may add carrot and daikon if you want more vegies in your dish.