Pho with smoked beef brisket

Votes: 1

Time: 23 hours 55 minutes
Complexity: average
Servings: 10 - 12

Vietnamese pho soup is made with beef ribs, chicken legs, chicken and beef paste, and a whole host of spices and herbs, resulting in a rich and flavorful dish. Served with hickory-smoked beef brisket, rice noodles, and fresh vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pho with smoked beef brisket

900 g beef rib bones
2 tbsp coarse salt + extra for sprinkling
1 tbsp freshly ground black pepper + extra for sprinkling
12 chicken legs
1/4 cup garlic cloves
2 tablespoons MSG-free chicken paste
2 tbsp. l. beef pasta without MSG
6 green onions, cut into large pieces
4 carrots, cut into large slices
2 white onions, coarsely chopped
1 medium ginger root, thinly sliced
6 whole star anise
6 whole cloves of garlic
1 whole amomum seed
Half a cinnamon stick
2 tsp black peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seeds
5 cardamom pods
1 cup rendered fat from hickory-smoked beef brisket, recipe below
1/3 cup fish sauce

Assembling the photo

400g dried pho rice noodles, soaked in hot water until soft, then drained
Hickory-smoked beef brisket, thinly sliced, recipe below
2 tablespoons freshly grated ginger
1/4 tbsp. sesame oil
1 medium white onion, halved and then thinly sliced
1 cup chopped green onions
12 large sprigs of Thai basil
36 slices of radish
36 fresh jalapeño rings
4 cups bean sprouts
4 cups fresh cilantro leaves
12 tbsp. l. sambal-olek
12 tablespoons hoisin sauce
12 lime wedges

Smoked beef brisket

0.5 cup coarse salt
0.5 cups ground black pepper
1/4 cup chili powder
1/4 cup minced garlic
One beef brisket weighing 4-4.5 kg.
1 cup apple cider vinegar in a spray bottle

Ingredient Substitution Suggestions

We recommend

Recipe:

Special equipment:

Smoker; small spray bottle; 350g charcoal; 1kg hickory chunks; meat paper.

Recipes with similar ingredients: beef ribs, beef, rice noodles, chicken, fish sauce, fennel seeds, coriander, star anise, cardamom, cinnamon, lime, radish, sambal olek

Cooking the dish according to the recipe:

Pho with smoked brisket:

Preheat oven to 175°C. Season the beef bones with salt and pepper, then place them on a small baking sheet and bake for 2 hours.
Place the beef bones in a large saucepan, then add the chicken legs, garlic, chicken and beef paste, green onions, carrots, white onions, ginger, 2 tablespoons salt and 1 tablespoon black pepper.

Heat a small skillet over medium heat. Add the anise, cloves, amomum seeds, cinnamon stick, peppercorns, coriander, fennel seeds, and cardamom and cook until lightly browned and fragrant. Transfer the seeds to a saucepan. Add 8 liters of water. Cook over medium heat, stirring occasionally, for 3 hours. Strain the broth through a sieve into another saucepan. Add the rendered bacon fat and fish sauce. Season with salt and pepper to taste. Your broth is now ready.
Assembly of Fo:

Bring the broth to a boil. Place a handful of rice noodles in each of 10–12 soup bowls. Arrange a few slices of smoked brisket on top of the noodles. Pour 2–3 cups of boiling broth over each serving of brisket and noodles. Sprinkle each serving with ginger, drizzle with dark sesame oil, and sprinkle with white onion. Top with fresh green onions.
Top each serving with Thai basil, 3 radish slices, 3 jalapeño rings, 1/4 cup bean sprouts, 1/4 cup cilantro, 1 tablespoon sambal oelek, 1 tablespoon hoisin sauce, and a lime wedge. Serve.

Hickory-Smoked Brisket

Yield: 16 servings

Light a small amount of charcoal in a smoker until the coals are red hot. Combine coarse salt, ground black pepper, chili powder, and minced garlic in a small bowl. Using a sharp knife, trim the fat from the brisket, leaving a 0.5 cm (1/4 inch) thick layer. Rub the spice mixture all over the brisket.
Add a few pieces of hickory and plenty of charcoal to the smoker. Bring the temperature to 130°C (275°F). Create a wave effect by continuously adding unlit coals from the other side of the smoker throughout the process. This will help maintain a constant temperature. Add 10 pieces of charcoal and 2 pieces of hickory every 30–45 minutes.
Place the brisket in the smoker and smoke for 3 hours. Spray the brisket with apple cider vinegar and continue cooking, sprinkling it every hour. Wrap the brisket tightly in parchment paper when the internal temperature of the beef reaches 160-170°F (71-76°C), about 8 or 9 hours. Reduce the smoker temperature to 220°F (105°C). Continue smoking until the internal temperature of the meat reaches 205°F (96°C), another 1 to 6 hours. Let the brisket rest for at least 1 hour. Now it's ready to carve!