Faux Pho.

Tuesday night was swim meet night which meant bringing out the crock pot to do the heavy lifting. I found this recipe for Pho which is the traditional signature meal of Vietnam. It's pronounced Fa, not Foe or Fah. The traditional fare uses oxtails and bone marrow as part of the preparation. I opted for beef stock and flank steak.  I was tickled pink at the response I received. I failed to mention in my last post that I had purchased a back-up Tilapia filet to protect myself from Elie. She didn't quabble and ate the salmon. So proud. I was fairly confident she would like at least part of this meal. She loves pink steak and rice noodles. Bam. The family quietly enjoyed the Pho. It was a hit. Happy is.

Faux Pho
Ingredients:
6 cups beef broth or stock
2 inch chunk of ginger (I used fresh bottled ginger)
3/4 t anise
1 cinnamon stick
2 sliced green onions
1 lb thin sliced beef (we sliced up flank steak)
Package of rice noodles (I used 1/2 box)
1 tsp fish sauce (anchovies, salt, water. ethnic aisle again. it smells horrible.)
1/2 tsp kosher salt
1/2 tsp black pepper

Directions:

1. Put all of the broth into the crockpot. Add the meat, green onion, ginger, fish sauce, and spices. Cover and cook on high for 3-4 hours, or on low for 4-6. It's done when the meat is fully cooked. I used a 6qt Smart Pot for this recipe and it took a good 4 hours on high for the large amount of broth in my crock to get hot enough to cook the meat.
2. 15 minutes before serving, add the entire package of rice noodles to the pot. Push them under the liquid with a wooden spoon, and cover.
3. By the time you set the table, the noodles will be tender and glass- like. Serve in bowls. We didn't add any additional garnish, but you can add bean sprouts, fresh cilantro or basil, and lime wedges.