Beef and shrimp pho soup

Step 1

Grill the onion, shallots and ginger directly on the flame until you get a nice grilled and burnt color all around. The onion and shallots will lose a few layers of skin and it’s normal. Continue cooking until lightly soft and caramelized. Peel the onion and shallots but keep the ginger peel. Cut in large pieces and set aside. (You can also cook at GRILL in your oven.)

Step 2

In a large saucepan (about 25 cups) heated over medium high heat, add a dash of olive oil followed by the soup bones. Cook the bones on all sides for about 12 minutes while stirring. Season with salt and pepper generously.

Step 3

Add enough water to cover the bones and bring to a boil. Cook for 3 minutes, stirring and remove impurities on the top. Pour in a large strainer and rinse well under cold water. Rinse the saucepan and put the bones back in.

Step 4

Add 20 cups water, star anise, cloves, cinnamon, maple syrup, salt and grilled vegetables then stir. Cover and bring to a boil.

Step 5

Reduce to low heat (to obtain a low simmer) and let simmer for 3 hours, half-covered, stirring occasionally. Remove impurities and fat regularly. Close the heat and let the stock stand for 30 minutes. Remove the fat on the top.

Step 6

Place the shrimp in a bowl and add 3 tablespoons fish sauce. Toss and reserve in the fridge for 30 minutes, while the broth rests.

Step 7

Pour the broth several times into a fine filter to obtain a clear broth and return to the saucepan. Add 1/4 cup of fish sauce and mix. Taste and rectify salt if necessary. Keep the broth very hot.

Step 8

In a saucepan filled with boiling salted water, cook the noodles according to the directions on the package. Pour into a colander, rinse thoroughly under cold water and drain well. Set aside.

Step 9

In a skillet heated over high heat, add a thin stream of olive oil followed by shrimps. Sauté for 3 to 4 minutes or until pink and grilled. Set aside.

Step 10

Spread noodles in bowls followed by raw beef and shrimps. Divide the carrots and broccoli and cover with hot broth. Garnish with a ton of bean sprouts and add tomato cubes. Decorate with coriander and green onions. The recipe gives about 8 cups of liquid so you can serve 4 large soups or 6 small ones!