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Pho Magic
I believe that Vietnamese Pho is magic. This beef and noodle soup always makes me feel better and may be one of the world's perfect foods - honestly you get cilantro, jalapenos and basil in the same dish. No wonder it makes you feel better. This week is the SXSW music festival in Austin and, in the wee hours last night as I watched several revelers stumble around, I thought those guys are going to need a good bowl of Pho tomorrow. Anthony Bourdain swears it is the best cure for a hang over. I recently made a big batch of Pho but tried something a little different. Instead of using rice noodles, I used Daikon radish "noodles." I got the idea from an episode of Top Chef when one of the contestants made Daikon radish noodles, but foolishly served them with a tomato basil sauce. The judges hated it, but it got me to thinking about a recipe where the radish noodles would be a good substitute. They worked great in the Pho and stayed nice and crunchy. If you aren't feeling that adventurous, you can stick with the rice noodles. Vietnamese Pho  5 pounds of beef bones (often labeled soup bones) 2 bunches of Daikon radishes, peeled1 small onion, sliced very thin3 spring green onions, chopped1 bunch of cilantro, chopped1 bunch of basil6 jalapenos cut into rings 2 limes cut into wedgesFreshly ground black pepper In a large stockpot, bring 6 quarts water to a boil. Add the bones and beef to the pot of boiling water. Return the water to a boil and then reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the ginger, garlic, onions, salt and fish sauce. Simmer until the beef chuck is tender, about 40 minutes. Remove the chuck and submerge it in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Cook the broth for about two hours, skimming as needed. While the broth is cooking, prepare the radish "noodles" by slicing the radishes into extremely thin strips. It helps if you have a mandoline, but I used a vegetable peeler and managed to only nick my knuckles once. Place the radish noodles and beef in a bowl and then ladle broth on top. Garnish with yellow onions, scallions, basil, jalapenos, lime and cilantro.  related searches : Pho
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